What is Nebbiolo

Nebbiolo, my friends, is a grape variety that simply screams class and complexity. Grown primarily in the Piedmont region of northwest Italy, these grapes produce some of the most sought-after wines in the world, particularly in the areas of Barolo and Barbaresco. The wines made from Nebbiolo grapes are blessed with high tannins and acidity, which give them a unique structure and aging potential. And, oh my, the flavors and aromas! You’ll find notes of tar, roses, truffles, and dried fruit that will make your mouth water. These wines are often aged for several years before being released for consumption, which only adds to their allure. I would put Nebbiolo in the same league as Pinot Noir and Syrah, it’s that good.

How to pronounce Nebbiolo

Nebbiolo is typically pronounced “neb-bee-OH-loh” 

What is Nebbiolo also known as?

Nebbiolo is also known as Spanna in the Piedmont region, where it is primarily grown. It is also known as Picotendro in the Valtellina region of Lombardy and Chiavennasca in the Valtellina and Valchiavenna areas.

What does Nebbiolo taste like

Taste profile

High Tannin, Moderate body, High Acidity, Medium to moderate alcohol

Primary Flavours

Rose, Cherry, Leather, Clay Pot, Anise

Storage & Handling

When it comes to storing and handling Nebbiolo wine, you’ll want to treat it like royalty. Keep it cool and dark, with a consistent temperature between 50-59°F. High humidity levels, around 70-80%, will keep the cork from drying out and letting air in. Keep it away from direct sunlight and bright light, and always store it on its side. Handle it gently and pour slowly when serving. And, most importantly, give it time to age. These wines will reach their full potential after a few years of aging. Trust me, if you follow these guidelines, you’ll be rewarded with a bottle of pure gold.

Food Pairing

What do you pair with Nebbiolo

When it comes to pairing Nebbiolo wine, one must consider the tannic and acidic structure of the wine. These wines are known for their complexity and intensity, and therefore require a bold and flavorful dish to complement them.

A traditional pairing for Nebbiolo would be rich meat dishes such as braised beef or game, as well as hearty stews, strong cheeses and truffle. The wine’s acidity can also cut through rich and fatty meats like pork and veal.

Another classic pairing would be with the Piedmontese cuisine such as tajarin pasta with truffle, or agnolotti del plin, which are small ravioli filled with meat or vegetables. The wine’s acidity and tannins would balance the rich flavors of these dishes.

In general, it’s important to keep in mind that the wine should be at least as flavorful as the food. With Nebbiolo, you want to pair it with dishes that can stand up to its intensity and complexity. And with the right pairing, you’ll enjoy a truly harmonious and delicious meal.

Where is Nebbiolo grown?

Nebbiolo is primarily grown in the Piedmont region of northwest Italy, where it is considered one of the most important grape varieties. The most famous wines made from Nebbiolo grapes are Barolo and Barbaresco, which are both produced in the Piedmontese towns of the same name. Other areas in Piedmont that produce wines from Nebbiolo include Roero, Gattinara, Ghemme, and Carema.

Nebbiolo is also grown in small quantities in other regions of Italy, such as Lombardy and Valle d’Aosta, as well as in Argentina, Australia, California, and other regions of the world.