what is nebbiolo similar to

What is Nebbiolo wine?

Nebbiolo (“Nebby-oh-low”) is a full-bodied red wine more famously known by the two production regions of Barolo and Barbaresco in Piedmont, Italy. Nebbiolo wines are translucent (like Pinot!) and have a delicate smell, but when you taste them you are greeted with robust tannin and high acidity.

Why is Nebbiolo so special?

Its delicate color belies its powerful structure. It takes longer to ripen than any Italian grape, and even longer to age and mellow. For nebbiolo devotees, this wait is worthwhile as no other grape compares with nebbiolo’s complexity and longevity.

Is Nebbiolo related to Piedmont?

In 2004, research at the University of California-Davis and Istituto Agrario di San Michele all’Adige found Nebbiolo to be related to Piedmont by way of two aromatic grape varieties — the Freisa grape of Piedmont and the French Rhone variety Viognier.

How many different types of Nebbiolo are there?

As of 2001, there were around 40 different clones of Nebbiolo identified. The three main strains used for winemaking are Lampia, Michet and Rosé Nebbiolo (which is distinct from the grape variety called Nebbiolo Rosé). Rosé Nebbiolo has fallen out of favor in recent years due to its wine's light coloring.

Are Pinot Noir and Nebbiolo similar?

Both Nebbiolo and Pinot Noir are noted for their exquisite aromas, but here the similarities end. The two wines have completely different aromas and flavors. Nebbiolo typically has lots of tannin and acidity; Pinot Noir usually contains much lighter tannins and lower acidity.

How would you describe Nebbiolo wine?

Nebbiolo is a red grape variety that is native to Piedmont, Italy. Nebbiolo wines are often lightly-colored, yet full-bodied and highly tannic. Nebbiolo's high tannin levels make it an ideal wine to age, sometimes for decades. In Italy, Nebbiolo is labeled by the region in which it is grown, like Barolo or Barbaresco.

Is Nebbiolo similar to Barolo?

Nebbiolo wines are every bit as intense and structured as Barolo (but usually at a fraction of the price). They also have Barbaresco's sweet fruit.

Is Nebbiolo similar to sangiovese?

Sangiovese has red fruit aromas, often with a bitter cherry or cranberry note; Nebbiolo a highly distinctive nose of dried fruits (think figs or prunes) allied with floral notes (roses or violets for many people) and quickly acquires secondary aromas of leather and tar.

Is Nebbiolo dry or sweet?

Classic Nebbiolo are dry wines, however it is possible to produce sweet Nebbiolo, for example, in Nebbiolo d'Alba DOC winemakers produce sweet and even sparkling Nebbiolo wines.

Why is Nebbiolo so good?

If you love flavor-packed full-bodied reds that promise to keep you coming back for more, then nebbiolo is the perfect grape for you. Known for their palate-coating tannins and ample amounts of natural acidity, the rustic red wines made from the nebbiolo grape are ideal for sipping alongside hearty cuisines.

Is Nebbiolo baby Barolo?

This Langhe Nebbiolo is known as a 'Baby Barolo', since it comes from Barolo vines, and is a great introduction to the Langhe wines, where some of the best reds in the world come from!

Is Barbera the same as Nebbiolo?

Barbera is a dark-skinned grape that produces ruby-hued wines with bright cherry flavors and tannins distinctly softer and rounder than Nebbiolo. Thanks to its high acidity, Barbera thrives in warmer climates yet doesn't produce flabby, flat wines.

Is Barolo 100% Nebbiolo?

Wines from the Barolo DOCG must be 100% Nebbiolo and aged at least 38 months, 18 of those in wood barrels. The term “Riserva” can be used on the label when the wine has been cellared for at least five years. Barolo wine must be aged least 38 months, 18 of those in wood barrels like these at Fontanafredda.

What Italian wine is closest to Pinot Noir?

Cesanese has been hailed as Lazio's answer to Pinot Noir by Italian wine critics since at least the 1900s. A well-made Cesanese del Piglio or Olevano Romano often has berry aromas, floral notes, and pepper, with a silky texture and easy tannins.

Is Barolo like Pinot Noir?

Barolos are made from the Nebbiolo grape, and they tend to be juicy (like Pinot Noir) and very tannic (unlike Pinot Noir). Barolos are especially distinctive for their rose petal and tar aromas, and pair terrifically with white truffles, which are also grown in the same region of Italy.

Is Montepulciano a Chianti?

Let's start with Vino Nobile di Montepulciano. Think of it as Chianti's lesser-known cousin. It's made mainly from the same grape, Sangiovese, and usually blended with other reds like Caniolo Nero, among others. It is aged for two years, although many winemakers extend that timeframe to even out the wine even more.

Is Nebbiolo a dry wine?

Alongside its trademark color and aroma, Nebbiolo's final, signature element is its high and drying tannin profile, coupled with its high levels of freshening acidity. This "structure" means well-made Nebbiolo wines can age for decades (sometimes being almost unnapproachable in youth).

Is Barbera the same as Nebbiolo?

Barbera is a dark-skinned grape that produces ruby-hued wines with bright cherry flavors and tannins distinctly softer and rounder than Nebbiolo. Thanks to its high acidity, Barbera thrives in warmer climates yet doesn't produce flabby, flat wines.

Is Barolo wine sweet or dry?

dry red wineIf you look up Barolo [baˈrolo/bəˈrəʊləʊ] in the dictionary, you will find: a dry red wine from the Piedmont region of Italy. True, it is indeed a dry red wine and it does come from a little town called Barolo, in the northern Piedmont region of Italy.

Is Barolo like Pinot Noir?

Barolos are made from the Nebbiolo grape, and they tend to be juicy (like Pinot Noir) and very tannic (unlike Pinot Noir). Barolos are especially distinctive for their rose petal and tar aromas, and pair terrifically with white truffles, which are also grown in the same region of Italy.

What to pair with Nebbiolo?

With such a large amount of tannin, you’ll want to pair these wines with foods that feature fat, butter, and olive oil, and nothing too lean. Your first thought will probably be rustic, Italian fare, and that’s a great place to start! Nebbiolo also goes surprisingly well with savory Chinese dishes and spice-driven Asian cuisine.

Where does Nebbiolo grow?

If you like your wines especially juicy, floral, and aromatic, Nebbiolo also grows well in the Victoria State of Australia, where it gets the sunshine it needs to flourish. The Valtellina region where Nebbiolo is called Chiavennasca and produces one of the most elegant styles.

Why does Nebbiolo look so light?

Speaking broadly, Nebbiolo’s anthocyanins (water-soluble pigments) contain few stable colorants and more easily oxidized peonidin and cyanidin glycosides, resulting in a rapidly decolorizing wine over a short period of time.

When was Nebbiolo updated?

Nebbiolo in a Nutshell. January 16, 2018 - Updated on April 1st, 2020. Recommendations, flavor profiles, & facts about the grape behind Barolo and Barbaresco in a quick five-minute read. Let’s go!

When was Nebbiolo first made?

Nebbiolo is an old, old grape, first being referenced as far back as the 13th Century!

Is Barolo a sweet wine?

During the 1800s Barolo was a sweet wine. (Gasp.) This is likely due to the fact that Nebbiolo is harvested late in the season and colder temperatures halted the fermentation. Though Nebbiolo is definitely Piedmont’s grape today, where it originally comes from is a little more unclear.

Is Nebbiolo a fussy grape?

Much like Pinot Noir, Nebbiolo is an incredibly fussy variety to grow. It flowers early, ripens late, and can struggle to ripen fully. It also seems to prefer specific hillside locations and clay- and silt-based soils. Also like Pinot Noir, Nebbiolo is considered to be a “terroir-expressive” variety, in that it picks up more of the earth, soil, ...

What are the characteristics of Nebbiolo?

One of the characteristics I find interesting in Nebbiolo is its minerality, particularly the wines of Carema DOC or Pinerolese DOC. For a wine that typically has assertive tannins, Nebbiolo can feel lean and steely. I find that characteristic similar to Xinomavro, the principal red grape variety of Naoussa in Macedonia, Greece. Xinomavro is just as much a grape diva as Nebbiolo. It is prone to mold and mildew, sensitive to arid conditions, and requires soils with excellent water-retention capacities. If you don’t know what you’re doing with Xinomavro, there’s no point in growing it. It’s also not an inky grape variety, so getting color from it requires long extraction periods resulting in mouth-filling, unforgiving tannins. But with age, Xinomavro exudes a beautiful bouquet of rose and violet florals, and red to black berry fruit. It’s absolutely divine and often referred to as Greece’s answer to Nebbiolo. Try a Xinomavro and pair it with decadent mushroom risotto.

Is Nebbiolo a Pinot Noir?

Nebbiolo, like Pinot Noir, is a cool climate grape and is just as finicky to grow requiring lots of hand-holding and care from its grower and winemaker as well as the best possible vineyard plots with ideal sun exposure and drainage. It can be gentle and lighter in style like Pinot Noir, especially the Nebbiolos from Valtellina (where Nebbiolo is known as Chiavennasca) or Langhe DOC. Valtellina is in Lombardy-bordering Switzerland, so as you can imagine, it’s quite cold here. The grapes are higher in acidity and result in a lighter-style wine. Langhe DOC, while in southern Piedmont, makes for a more approachable, drink-now Nebbiolo. For these styles of Nebbiolo, I suggest going with a Bourgogne AOP.

What is the grape variety used in wine making?

The three main strains used for winemaking are Lampia, Michet and Rosé Nebbiolo (which is distinct from the grape variety called Nebbiolo Rosé). Rosé Nebbiolo has fallen out of favor in recent years due to its wine's light coloring. The Lampia strain adapts best to different soil types.

What type of soil does Nebbiolo grow in?

Nebbiolo does not adapt particularly well to various vineyard soil types, preferring soils with high concentration of calcareous marl such as those found on the right bank of the Tanaro river around Alba where Barolo and Barbaresco are produced. The grape can thrive in sandy soils, such as those on the left bank of the Tanaro around the Roero district but the wines from this soil type tend not to be as perfumed - lacking in particular the classic tar aromas. The slightly acidic pH of the sandy Roero soils tend to produce early maturing wines. The lighter wines of Ghemme and Gattinara come from the acidic porphyry soils of the hills between Novara and Vercelli. In the lower Aosta Valley, the soil has a high concentration of granite while the soils of the Valtellina region of Lombardy are predominantly schist based. In addition to soil type, the drainage ability and concentration of magnesium and potassium can have an influencing effect on the type of Nebbiolo wine is produced.

What does Nebbiolo mean?

Alternative explanations refers to the fog-like glaucous veil that forms over the berries as they reach maturity, or that perhaps the name is derived instead from the Italian word nobile, meaning noble. Nebbiolo produces lightly-colored red wines which can be highly tannic in youth with scents of tar and roses.

What are the different types of Nebbiolo?

As of 2001, there were around 40 different clones of Nebbiolo identified. The three main strains used for winemaking are Lampia, Michet and Rosé Nebbiolo (which is distinct from the grape variety called Nebbiolo Rosé). Rosé Nebbiolo has fallen out of favor in recent years due to its wine's light coloring. The Lampia strain adapts best to different soil types. Perhaps due to inbreeding in Nebbiolo's lineage, the vine is very prone to grape diseases caused by viruses. Viral infection of the Lampia strain causes the cane of the vine to fork, or split, giving rise to the Michet type, which adapts poorly to different soil types. Its smaller bunches and lower yields cause it to produce highly concentrated wines. In many vineyards, producers will maintain a variety of Nebbiolo clones in order to maximize their wines' complexity.

How long does it take to make a Nebbiolo wine?

In general, the traditional approach to Nebbiolo involves long maceration periods of 20 to 30 days and the use of older large botti size barrels. The modern approach to Nebbiolo utilizes shorter maceration periods of 7 to 10 days and cooler fermentation temperatures between 82 and 86 °F (28 and 30 °C) that preserve fruit flavors and aromas. Towards the end of the fermentation period, the cellars are often heated to encourage the start of malolactic fermentation which softens some of Nebbiolo's harsh acidity. Modern winemakers tend to favor smaller barrels of new oak that need only a couple years to soften the tannic grip of the wines. As new oak imparts notes of vanilla, it has the potential to cover up the characteristic rose notes of Nebbiolo.

Where does Nebbiolo come from?

Nebbiolo is thought to derive its name from the Italian nebbia or Piedmontese nebia, meaning " fog ". During harvest, which generally takes place late in October, a deep, intense fog sets into the Langhe region where many Nebbiolo vineyards are located. Alternative explanations refers to the fog-like glaucous veil that forms over the berries as they reach maturity, or that perhaps the name is derived instead from the Italian word nobile, meaning noble. Nebbiolo produces lightly-colored red wines which can be highly tannic in youth with scents of tar and roses. As they age, the wines take on a characteristic brick-orange hue at the rim of the glass and mature to reveal other aromas and flavors such as violets, tar, wild herbs, cherries, raspberries, truffles, tobacco, and prunes. Nebbiolo wines can require years of aging to balance the tannins with other characteristics.

When was Nebbiolo first made?

The first explicit mention of Nebbiolo dates to 1268, in which a wine known as "nibiol" was described as growing in Rivoli near Turin. This was followed by a 1303 account of a producer in the Roero district described as having a barrel of "nebiolo" (sic).

What does Nebbiolo taste like?

Nebbiolo tasting notes mention fruits like black cherry, blackberry, raspberry, and plum. Other flavors like licorice, truffles, tar, cedar, and chocolate also feature in the Nebbiolo flavor profile. Then there are the grippy tannins that cling to the palate and create the perfect backdrop for the rich flavors of the wine.

How to pronounce Nebbiolo?

The correct Nebbiolo pronunciation is neh·bee·ow·low. This Italian word has four syllables, with the emphasis falling on the “ow”. It is important to pronounce this wine name correctly to avoid embarrassment or confusion, especially when moving in snobby wine circles. There are many audios and videos online that you will find helpful when learning to pronounce wine names correctly. You will then we able to order this wine with confidence.

What grapes are used in Barolo wine?

Some researchers think that it might be linked to the word for “noble” in Italian, and that would certainly apply to the Barolo wines that are made from Nebbiolo grapes.

How many calories are in 100ml of Nebbiolo?

In a serving size of 100 ml of Nebbiolo, you can expect between 125 calories to 175 calories. This is determined by the level of ripeness of the grapes and the alcohol content of the wine. The later the harvest, the high the residual sugar content. Typically, the carbs in Nebbiolo and other red wines of this type are 35 grams per serving. Remember, all alcohol is high in carbohydrates!

Where is Nebbiolo wine made?

Nebbiolo wines are produced from the Nebbiolo grapes grown in the Piedmont region of northwestern Italy . The Nebbiolo characteristics are easily discerned because they have a unique scent, very strong tannins, and high acidity. Another characteristic is the inclination for its color to fade over time.

What to serve with Nebbiolo?

Its high acidity will not be daunted by balsamic or vinaigrette dressings. Pop any of the following on the barbeque and serve with a glass of Nebbiolo for a flavor extravaganza: Beef Tenderloin, Ribeye Steak (or Prime Rib), Turkey, Pork Sausage, Duck, or Pork Shank.

What spices go well with Nebbiolo?

You can also any of the following herbs and spices in dishes that are to be served with Nebbiolo wine: sage, tarragon, black pepper, rosehip, coriander seed, fennel seed, celery seed, Sichuan pepper, Asian 5-spice, anise, clove, star anise, and cinnamon.

What does Nebbiolo smell like?

Nebbiolo is a study in contrasts: it smells of ethereal rose petals, but also of earthy tar. Its delicate color belies its powerful structure. It takes longer to ripen than any Italian grape, and even longer to age and mellow.

What goes well with nebbiolo?

Classic cheese- and meat-heavy northern Italian dishes like venison stew, vitello tonnato, osso buco, risotto al Barolo, and fonduta would all be delicious with nebbiolo wines.

What is Barolo wine?

Barolo is the name of the most famous Denominazione di Origine Controllata e Garantita (DOCG) for wines made from the nebbiolo grape. Barolo tends to be the most expensive and long-lasting wine made from nebbiolo, and one of the most prized red wines of the world.

What type of soil does Nebbiolo grow in?

Specific about soil. Nebbiolo thrives on calcareous marl, a lime-rich mudstone that is found on the right bank of the Tanaro River, home to the famous appellations Barolo and Barbaresco. Nebbiolo grapes grown on other soil types tend to make wines that are not as aromatic and elegant.

Why won't my Nebbiolo grapes grow?

Nebbiolo grapes won’t grow after flowering if there is too much rain or frost in the spring, so a dry climate suits it best.

Where is Nebbiolo from?

What Is the History of Nebbiolo? Nebbiolo is native to the Piedmont region of northwest Italy, where the most famous nebbiolo wines are still made. Wines have been made in Piedmont since at least the first century, and those have been called “nebbiolo” since the 1200s.

Where is Valtellina Superiore DOCG made?

Valtellina Superiore DOCG is a wine made in Lombardy from chiavennasca, as nebbiolo is called here. Like Valle d’Aosta, Valtellina is an alpine region that makes very small quantities of wine from vineyards that have an average vine age of 50 years.

Where did Nebbiolo originate?

Characteristics. Nebbiolo originated in Piedmont in Italy, where it remains the region's most important red grape. Its name comes from the Italian word nebbia, which means fog, a feature of the hills where the grape traditionally grows.

Where to plant Nebbiolo?

Nebbiolo is thick-skinned, early-budding and late-ripening; it needs long periods of sunshine to ripen fully and is often planted on south- or southwest-facing hillsides for maximum exposure. The best examples come from calcareous marl vineyards, with some planted in sandy soils.

What is the difference between Nebbiolo and Syrah?

Nebbiolo, the varietal behind Piedmont’s famed Barolo and Barbaresco, exudes a similarly refined sensibility while still expressing the same balance of fruit and savory notes as syrah. This time, the dance is between roses and tar, but lovely red fruits shine throughout.

What is the difference between sémillon and viognier?

It’s often used as a blending grape, lending body, floral, and spice notes to a wine. Viognier, with its similarly rounded texture and mouthfeel, can also exhibit the same lovely floral aromas, plus hints of white peach and other orchard fruits. If you enjoy fuller-bodied whites, this is one to taste.

Where is Nebbiolo from?

Piedmont is Nebbiolo’s native area, although it can be found all over northern Italy. The name is said to have something to do with the fog that covers the region. Here, Nebbiolo is big and bold, and is the main varietal of 5 DOCG’s: Barolo, Barbaresco, Gattinara, Roero, and Ghemme. The best examples are from Barolo and Barbaresco.

What is the best cheese to use in Nebbiolo?

Nebbiolo loves aged cheeses. A powerful wine needs a powerful cheese and Parmesean is big in flavor and texture!

What meat is best for Nebbiolo?

Nebbiolo needs heavy meat. The fattier, the better! This wine has such powerful acid and tannin that it needs to be able to cut through the food! Prime rib and Ribeye are great cuts of meat for Nebbiolo.

Which subregions in Piedmont produce the best Nebbiolo?

The two main subregions within Piedmont that produce some of the best Nebbiolo are Barolo and Barbaresco

Is Nebbiolo good for pasta?

Nebbiolo is actually a great pasta wine, especially if there’s meat in the sauce. The acidity in the wine complements the red sauce, and the body of the wine does well with heavier meat thrown in. Throw in some herbs and balsamic and this is a match made in heaven!

Is Nebbiolo a full body wine?

Think of that weight as a liquid scale, from water (light body) to heavy cream (full body) in your mouth. Nebbiolo is tricky because its looks are deceiving. Lighter in color, but a very full-bodied wine!

Is Nebbiolo a tannin?

Nebbiolo is a wine with some of the firmest tannins…meaning it is VERY “grippy”. The tannin level in this wine can be a dead giveaway in a blind tasting.

Overview

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