Nebbiolo

Nebbiolo is a dry, structured red grape from Piedmont in northern Italy, famous for making Barolo and Barbaresco. Expect red cherry and raspberry with rose, herbs, spice and earthy flavours, backed by high acidity and serious tannins. It’s brilliant with steak, roast beef, lamb, beef ragù, mushroom risotto and truffle pasta.

Taste:

Pale in the glass. Absolutely not pale in personality.

Nebbiolo is typically dry and medium to full-bodied, with high acidity and firm tannins. Expect red cherry, raspberry, cranberry and redcurrant, often joined by its famously floral aromas of rose and violet.

Then come the savoury flavours: dried herbs, spice, liquorice and earth. As Nebbiolo ages, it can develop complex notes of leather, tobacco, dried fruit, mushroom and truffle.

That combination of delicate colour, floral aromas and seriously grippy tannins can catch you off guard the first time you try it.

Nebbiolo likes to keep people guessing.

Food Pairings:

Nebbiolo's high tannins and acidity make it brilliant with rich, savoury food.

Try it with steak, ribeye, roast beef, braised beef, beef short ribs, beef stew, roast lamb, lamb chops or slow-cooked lamb.

Italian dishes work particularly well. Pair Nebbiolo with beef ragù, lasagne, pasta with slow-cooked beef or rich meat sauces.

Mushroom and truffle flavours are some of its best friends, so mushroom risotto, porcini pasta, mushroom pasta and truffle pasta are excellent choices.

For cheese, try Parmesan, Pecorino, Taleggio or other mature, flavourful cheeses.

Similar Wines:

If you enjoy Nebbiolo, Barolo is essential exploring. Made entirely from Nebbiolo, it's one of the grape's most powerful, structured and famous expressions.

Barbaresco also showcases Nebbiolo but is often associated with a slightly more elegant and approachable style.

For another Italian red combining high acidity, tannins and serious ageing potential, try Brunello di Montalcino. Sangiovese is also worth exploring if you love savoury, food-friendly Italian reds.

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More About Nebbiolo:

Nebbiolo is most closely associated with Piedmont in northwestern Italy, particularly the Langhe, where it's responsible for the legendary wines of Barolo and Barbaresco.

The grape is notoriously demanding. It buds early, ripens late and needs the right vineyard conditions to perform at its best. When it gets them, the results can be extraordinary.

Its name is often linked to the Italian word nebbia, meaning "fog", possibly referring to the autumn fogs that appear across Piedmont around harvest time.

Nebbiolo can also produce wines capable of ageing for decades, with its fierce youthful tannins gradually softening and its flavours becoming increasingly complex.

High maintenance, takes ages to get ready and worth the wait when it finally does.

We've all got a friend like that.