Nebbiolo

Nebbiolo is a red grape used to make some of Italy’s best wines, including Barolo and Barbaresco. It gets its name from ‘nebbia’, the Italian word for fog.

Wines made from Nebbiolo have a high acidity, firm tannins and a complex range of flavours. They’re usually a rich garnet-red colour and have a strong smell that can remind you of rose petals, cherries, anise and even tar or smoke.

It’s no mystery why Nebbiolo has charmed wine lovers for centuries. Its blend of powerful structure, captivating aromas and complex flavours make it one of Italy’s most admired wines. While Nebbiolo wines can be enjoyed young, those with the patience to allow them to age are rewarded with an even more balanced and nuanced wine. So, whether stirring up a risotto or planning a weekend roast, consider reaching for a Nebbiolo. It’s an Italian classic that’s worth exploring.

Nebbiolo has a long and noble history, dating back to the 14th century in Italy’s Piedmont region. Here, it is known as the grape behind some of Italy’s finest wines, including Barolo and Barbaresco.

Other Italian regions, including Lombardy and Valle d’Aosta, also grow Nebbiolo, producing wines with regional uniqueness.

Nebbiolo remains a challenging grape to grow outside its homeland, although it has found homes in California, Australia and Argentina. The small but thick-skinned Nebbiolo grapes thrive in these warmer climates where there is plenty of sunshine. While these regions strive to replicate the success of Piedmont, their Nebbiolo wines often showcase distinctive local characteristics.

Nebbiolo is the star of several well-known Italian wines from the Piedmont region:

• Barolo: Known as the ‘King of Wines’, Barolo is a powerful, full-bodied wine with high tannin and acidity levels. Barolo must be aged for at least three years before release (with 18 months spent in an oak barrel), with Riserva wines requiring five years.
• Barbaresco: Slightly less tannic and more approachable at a younger age than Barolo, Barbaresco is another prized Nebbiolo-based wine. It also requires a significant ageing period, but only two years (four for Riserva).
• Roero: Produced on the opposite bank of the Tanaro River from Barolo and Barbaresco, Roero wines from Nebbiolo are generally lighter, fruitier and more approachable when young, though they can also age beautifully.

For a more elegant Nebbiolo wine with floral and juicy red fruit aromas, you don’t need to travel far from Piedmont to the Lombardy region of Italy. Here, Nebbiolo grapes are grown on east-to-west facing slopes that lead to Lake Como, the cool breezes from the water creating paler, less tannic wines.

Nebbiolo is often described as one of the most “terroir-expressive” wines, with the location of the grapes noticeably affecting the wine’s flavours and aromas. However, robust, grippy tannins and bright acidity typically characterise this full-bodied wine variety. Despite the grape’s thick, dark skins, Nebbiolo wines are a surprisingly light shade of red and translucent, with delicate floral aromas and red fruit flavours with savoury hints.

You’ll enjoy floral aromas of rose, raspberry and red cherry. Other typical aromas include warming clove, fruitcake and anise, with an unmistakable hint of tar. A Nebbiolo from cooler climates may have sour cranberry and rose hip aromas.

On the first sip, you can expect a leathery quality from the tannins that grip your tongue and teeth. This is followed by flavours of red cherry, rose petals, anise, coffee and earthy hints of tobacco. 

As Nebbiolo wines age, they turn from a pale ruby red to brick red, and their aromas deepen to develop hints of mushroom, wood smoke, white truffle, leather and herbs.

The high acidity and tannins in Nebbiolo wines make them wonderful companions for rich, hearty dishes. Nebbiolo pairs well with rich meats such as beef or game, truffle-infused dishes and hearty risottos. The wine’s high acidity cuts through fatty dishes, such as beef short rib, herby pork sausage and ribeye steak.

Although Nebbiolo is most commonly paired with Italian dishes such as Bolognese pasta and aubergine parmesan, its sweeter red fruit flavours and hints of warming spice have proven to be a match with many Asian dishes.  

For cheese lovers, Nebbiolo matches beautifully with aged varieties such as Parmigiano-Reggiano or Pecorino. The strong, pungent flavours of blue cheese, such as Gorgonzola, can counter Nebbiolo’s high acidity and full body. In contrast, Taleggio or Camembert provide a creamy contrast to Nebbiolo’s tannins.

What's the best wine to pair with Pizza? 

Serve your Nebbiolo below room temperature – between 16-18°C. This slightly cool temperature allows the wine’s complex aromas to be fully appreciated without emphasising the high alcohol content.

Nebbiolo wines, known for their robust structure and tannins, can benefit from decanting for about an hour or two before serving. This exposes the wine to oxygen and helps to soften the tannins and release the wine’s aromas. 

Serve in a large balloon glass with a wide bowl to allow its signature floral and tar aromas to develop fully.