Nebbiolo Wine Comes from Grapes That Thrive in Fog
Author: Sarah Martin
Dating back to the days of the Roman Empire, the Nebbiolo grape
is one of the main grapes harvested in the vineyards of the
Piedmont region of Italy. Records show that it was used in
making the wines enjoyed by those at the Castle of Rovoli in the
13th century. Currently, it is one of the main grapes used in
the production of Barbaesco and Barolo wines, yet it makes up on
about 3% of all wines produced in the Piedmont area.
Nebbiolo is considered one of the best varieties of fine Italian
wines, along with Dolcetto and Tempranillo. It is dark and has a more tannic flavor than
most other wines, but it is very long-lasting and prized by wine
collectors and connoisseurs. The Italian wineries that do
produce this wine are very protective of the grapes and the
vines and very few cuttings have made their way to other parts
of the world.
The only other region outside the Piedmont where these grapes
are widely grown is that of the Lombardy region of Lake Como at
the foot of the Northern Alps. The grapes are planted though in
other parts of the world, but the wines produced do not match
the same high quality of those produced in Italy.
The reason that Nebbiolo is not a widely grown grape is that it
requires a lot of attention. Climate and soil are very important
and even when the right combination of these is present, there
can still be a wide variety in the grapes, which does affect the
type of wine they produce. There is a wide range of tannic
quality, taste and flavor from the wines made from grapes grown
in the same general location.
Nebbiolo grapes ripen later in the year than other varieties and
need to have a lot of exposure to the sun. They will not grow as
well in sandy soil as they will in calcerous. The skins of this
grape are very tough, which does make them very hardy and able
to resist mold and pests.
The first leaves start to appear on the vines in April, but it
not until June that they start to bloom. The grapes are not
harvested until late October. The fog that develops in the
valleys is really good for the growth of the grapes because it
provides the vines with much of the moisture that they need.
There are several different flavors of Nebbiolo wine which depend on the barrels used for aging the wine. Some
of the wines have an herbal flavor and aroma of truffles and
earth. Wines that are aged in oak barrels have a fruity aroma
and taste of smoke, oak, toast and vanilla. When allowed to age
in the bottle, you will have a spicy aroma and flavor of
leather, licorice, and anise. Cherry, violets and roses are
typical scents you will get from these wines.
As a rule Nebbiolo wines are dark red wines and have a high
level of alcohol. They are bitter, but have a rich aftertaste.
These wines go well with strong flavored meats and stews and
with strong cheeses that may overpower the taste of other
lighter wines. They must be allowed to age for many years before
they are suitable for drinking because of the high tannic
quality in the young wine.
About the author:
Sarah Martin is a freelance marketing writer based out of San
Diego, CA. She specializes in international travel, cuisine, and
fine Italian wine varietals, such as Nebbiolo and Dolcetto. For
a wide selection of delicious varietals, please visit http://www.wineaccess.com.
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