All About Nebbiolo

Appearance

  • Color:Typically exhibit a deep ruby to garnet color when young, transitioning to a brick or orange hue as they age.
  • Opacity: Medium opacity, often lighter in color compared to other full-bodied red wines, which can be misleading given its robust flavor and structure.

Aroma

  • Primary Aromas: Cherry, rose, and violet are the hallmark primary aromas of Nebbiolo, often accompanied by red fruit notes like raspberry and strawberry.
  • Secondary Aromas: Earthy elements such as tar, leather, and truffles are common, reflecting the wine’s aging in wood and its complex vinification process.
  • Tertiary Aromas: With age, Nebbiolo develops more nuanced aromas such as dried herbs, tobacco, anise, and cedar, adding to its depth and complexity.

Flavor Profile

  • Fruit Flavors: Black cherry, plum, and raspberry are prominent, along with lighter red fruits in younger wines.
  • Other Flavors: Notes of tar, licorice, truffles, and earthy tones like mushrooms and graphite. Nebbiolo is also known for its floral undertones, particularly rose petals.
  • Oak Influence: Nebbiolo is often aged in large Slavonian oak casks or sometimes French oak barrels, which can add subtle spice, vanilla, or toasty notes without overpowering the primary flavors.

Structure

  • Body: Medium to full-bodied, offering a rich and textured mouthfeel.
  • Tannins: High tannin content, contributing to a dry, grippy sensation on the palate, which softens with age.
  • Acidity: Medium to high acidity, providing freshness and balance to the wine’s intense flavors.
  • Alcohol: Between 13.5% and 15%

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Pairings for Nebbiolo

Mushroom Risotto or Truffle Dishes

Mushroom risotto, a creamy Italian dish, combines the earthy flavors of sautĂ©ed mushrooms with the creamy texture of arborio rice. The dish is often finished with Parmesan cheese and fresh herbs, creating a rich and savory experience. To complement these flavors, wines with earthy, fruity notes and balanced acidity are ideal. Light to medium-bodied red wines like Pinot Noir or Nebbiolo enhance the umami of the mushrooms, while full-bodied whites like Chardonnay or Pinot Gris provide a refreshing contrast to the risotto’s richness.

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Osso Buco

Osso Buco is a traditional Italian dish featuring cross-cut veal shanks that are braised until tender in a rich sauce made from tomatoes, white wine, and vegetables. The marrow in the bones adds extra richness and depth to the sauce, making it a truly luxurious meal. The dish hails from Milan and is often served with risotto alla Milanese or polenta. The slow cooking process allows the meat to become fall-apart tender, and a gremolata—a zesty mix of lemon zest, garlic, and parsley—is often added at the end to brighten the dish's flavors.

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Aged Cheeses and Charcuterie

Aged cheeses and charcuterie offer rich, bold flavors, often with a savory and umami profile. Aged cheeses like cheddar, Parmigiano-Reggiano, and Gouda develop complex, nutty, and slightly salty flavors, while charcuterie—featuring cured meats like prosciutto, salami, and chorizo—adds a fatty, savory depth. When paired with wines, the combination of high-fat content in the cheese and the saltiness of cured meats calls for wines with good acidity and tannins, helping to balance and enhance the richness of the food​.

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Popular Locations for Nebbiolo

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