Nebbiolo
Cherry, roses, tar, dried herbs.
Pale in the glass, enormous in the mouth. Roses, tar and serious tannin. One of Italy’s great reds.
What Nebbiolo tastes like
Cherry, roses, tar, dried herbs. Body: full. Tannin: very high. Acidity: very high.
Where Nebbiolo comes from
Nebbiolo is the great grape of Piedmont in north west Italy. Barolo and Barbaresco, two small DOCG zones, make its most famous wines. Australia grows it in the King Valley, the Adelaide Hills and the Yarra Valley.
Styles to look for
Langhe nebbiolo is the younger, more approachable style. Barbaresco is often a little softer and more perfumed; Barolo is the most powerful and needs the longest to come around.
Food it suits
Mushroom risotto, truffles, braised meats, ragu and aged cheeses.
How to serve it
Serve slightly below room temperature, around 14 to 18°C. Lighter reds sit at the cooler end, fuller reds at the warmer end.
Worth knowing
The name is often linked to nebbia, the Italian word for the autumn fog that settles over the Piedmont hills at harvest.
Check the menu at your venue
Wine lists change with the season and the supplier, and each venue pours its own. Check the menu before you go, or ask your waiter what is open by the glass.
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Frequently asked
What does Nebbiolo taste like?
Cherry, roses, tar, dried herbs. Body: full. Tannin: very high. Acidity: very high.
Where does Nebbiolo come from?
Nebbiolo is the great grape of Piedmont in north west Italy. Barolo and Barbaresco, two small DOCG zones, make its most famous wines. Australia grows it in the King Valley, the Adelaide Hills and the Yarra Valley.
What food goes with
Mushroom risotto, truffles, braised meats, ragu and aged cheeses.
How should Nebbiolo be served?
Serve slightly below room temperature, around 14 to 18°C. Lighter reds sit at the cooler end, fuller reds at the warmer end.
