Piedmontese superstar: What you need to know about Nebbiolo

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The Piedmontese city of Alba is a frequent destination for enthusiasts. The most popular white truffles are traded here in autumn. Here, hazelnut bushes provide the raw materials for pralines from the Ferrero factory. Here, every family has a secret recipe for Bagna Cauda, ​​a hot vegetable sauce made with lots of garlic, anchovies and olive oil. This is the heart of the Langhe, home to Piedmont’s best wines. And the Nebbiolo variety sets the tone here.

Barolo and Barbaresco, DOCG Barolo and DOCG Barbaresco are names of wines that come from protected appellations of their origin. They are made from the Nebbiolo grape variety. These long-lasting wines are safe values ​​in the fine wine segment. Extended aging in large wooden barrels or barrages makes them expensive. This spring, Barolo 2020 and Barbaresco 2021 will be released. If you don’t want to dig deep into your pocket, try DOCG Roero’s Nebbiolo wines or the simple DOC Langhe Nebbiolo wines aged in steel tanks. If you go to Alba, you will also find very nice spumante made from the Nebbiolo grape in many wine bars.

Like Pinot noir, Nebbiolo is one of the varieties known since the Middle Ages. It was first mentioned in 1266. At the time, its grapes were said to be “unpleasant to eat, but well suited to the production of strong and storable wine.” Nebbiolo is not a global player. He remained in the north of Italy. It is called Spanna in northern Piedmont, Picotendro in the Aosta Valley, and Chiavannesca in Valtellina.

The variety loves the temperate climate in the foothills of the Alps. Here, the foehn wind and the humid air of the Mediterranean region are used. Because it germinates early, it is sensitive to spring frosts, and because it matures late, the harvest will be shaky when it rains in the autumn. Its name has nothing to do with the Italian word Nebbia, meaning fog, but the delicate white hairs that form on the fruit peel in late autumn.

The reason why Nebbiolo produces such a variety of wines is due to the different regions in the Langhe. The variety grows on southern and southwestern slopes. Since the soil where the grapes grow is very important, there are numerous vineyards in the Langhe mentioned on the label. It feels as comfortable in deep, iron-rich soils as it does in poor, calcareous soils.

The scent of Nebbiolo wines is complex: red fruits, sour cherries or dried cherries harmonize with notes of rose petals and violets. While mint and anise provide spiritual freshness, the smell of tobacco, tar and wet asphalt add a masculine atmosphere to the aromatic game.

Nebbiolo adds plenty of acid and tannin to the wine. Dealing with tannins is a challenge for producers. A lot of precision is required here, depending on the vintage. How long does it take for the mash to ferment? Is it better to age in barriques or traditional, large oak barrels? The more tannin in the wine, the longer it will sit in the bottle. Grapes from young Nebbiolo vines are pressed into Langhe Nebbiolo. Heating the mash gives color and fruit to the wine. Tannin extraction is avoided and aging usually takes place in steel tanks.

Spumante from Nebbiolo is ideal for a breadcrumb aperitif or goes well with Vitello Tonnato. DOC Langhe’s fruity, juicy Nebbiolo wines are fun with Lardo and many salami specialties. Barbaresco can easily compete with the intense flavors of Bagna Cauda or accompany a hearty beef stew. Ripe Barolo is the ideal partner to white truffle dishes, whether it elevates pasta, risotto or carpaccio. DOCG Roero’s Nebbiolos are delicate and elegant. Tafelspitz with steamed vegetables goes well with this.

Source : Blick