The Great Grape of Contradictions!
Nebbiolo of Piemonte Italy
Nebbiolo –– is the great grape of contradictions! It has the elegance and light color of Pinot Noir, yet the tannins, acidity, and body of a Cabernet Sauvignon. I keep hearing it being called a big wine … but is it really? Are they really paying attention to what Nebbiolo has to say?
OK, it has a lot of structure a.k.a. acidity, alcohol, tannin, and body! True. So how can something with such structure be elegant? I believe it is because of its aromas and flavors – violets and roses on the nose and a palate of red cherries, cranberries, and liquorice - all things that have a certain softness. Yet it complements the structure so well. Hence the contradiction and why Nebbiolo is in a class of its own.
Interestingly, people who are fans of Pinot noir AND Cabernet Sauvignon – are usually fans of Nebbiolo.
Nebbiolo is almost exclusively grown in Italy’s Piemonte (Piedmont in English) with their most popular wines called Barolo and Barbaresco. You will not see the name Nebbiolo on the front label however – tricky I know. But this is Italy – ALSO a contradiction – SO, to make it even more confusing - some wines from Piemonte will say Nebbiolo with the names Langhe, Roero, or Alba attached to it.
Source: Vivino
My recommendation to experience Nebbiolo is the De Forville Barbaresco selling for about $40 in Alberta here (sadly, I did not find it the other provinces). I tasted and loved the 2015 and 2017. 2019 is the vintage currently on the market, with equally good reviews. In addition to the tasting notes above, you can expect a savory palate of spicy tea, cedar, and toast.
Tips for full Nebbiolo enjoyment:
Italian wines are best enjoyed with food! Generally, any Italian dish that has tomato sauce will complement a Nebbiolo - think parmigiana (veal, chicken, or eggplant), meaty beef pasta dishes, as well as Italian and Spanish cheeses, or mushroom risotto! Yum!
Decanting can be a good idea. Why? Mainly to soften the tannins. Tannins are what leaves a drying effect in your mouth, also adding bitterness and astringency to the wine, similar to tea leaves, dark chocolate, and walnuts. This is why Nebbiolo and food are such a good match, as the tannins and the food’s richness play off each other.
Italian producers are now trying to make their wines accessible earlier to drinkers. Meaning, you may find you like it without decanting. Open the wine before preparing your meal. Does it taste too astringent to you? Try it with little cheese to give you an idea of how it interacts with food? You may be good to go.
Otherwise, pour it into a decanter, glass water jug, or clean flower vase. Leave it for 30-45 minutes then taste it again. This is where you need to make a judgement call. You can leave the wine in the decanter and taste every 30 minutes for up to 2 hours total decanting time. Otherwise, pour it back into the bottle and it will be ready for you when your meal is. Saluti!
Last thing: Cork fine wine, liquor and ale in Bow Valley Square in Calgary has its monthly blind tasting this Thursday at 5:30 pm. It's FREE!!! I will be there! I had a blast last month - would love to see you there!!
Great read! Wish I could be there for the blind tasting!