Nebbiolo: Difference between revisions
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= Nebbiolo = | |||
[[File:Close_up_of_Nebbiolo_cluster_in_Italy.jpg|thumb|right|Close-up of a Nebbiolo grape cluster in Italy]] | |||
'''Nebbiolo''' is a red [[wine]] grape variety predominantly associated with the [[Piedmont (wine)|Piedmont]] region of [[Italy]]. Known for producing highly tannic wines with notable aging potential, Nebbiolo is the grape behind some of Italy's most esteemed wines, including [[Barolo]] and [[Barbaresco]]. | |||
== | == History == | ||
Nebbiolo | Nebbiolo has a long history in the Piedmont region, with records dating back to the 13th century. The name "Nebbiolo" is thought to derive from the Italian word "nebbia," meaning "fog," which is a common occurrence in the region during harvest time. | ||
== | == Viticulture == | ||
Nebbiolo | [[File:Early_morning_fog_in_Nebbiolo_vineyard.jpg|thumb|left|Early morning fog in a Nebbiolo vineyard]] | ||
Nebbiolo is a challenging grape to cultivate, requiring specific climatic conditions to thrive. It is typically grown on south-facing slopes to maximize sun exposure, which is crucial for ripening. The grape is known for its thin skin and late ripening, often harvested in late October. | |||
== | == Characteristics == | ||
[[File:Nebbiolo_leaf_at_Red_Willow.jpg|thumb|right|Nebbiolo leaf at Red Willow]] | |||
Nebbiolo wines are characterized by their high acidity and tannin levels, which contribute to their longevity. The wines often exhibit aromas of tar and roses, with flavors of cherry, raspberry, and truffle. As they age, Nebbiolo wines develop complex secondary and tertiary aromas, including dried fruit, leather, and tobacco. | |||
== | == Major Regions == | ||
Nebbiolo | [[File:Piedmont_Provinces_2.png|thumb|left|Map of Piedmont provinces]] | ||
The primary regions for Nebbiolo production are the [[Langhe]], [[Roero]], and [[Ghemme]] areas in Piedmont. Within these regions, the most notable appellations are Barolo and Barbaresco. | |||
=== | === Barolo === | ||
[[File:Cascin_Adelaide_Barolo_&_decanter.jpg|thumb|right|Barolo wine and decanter]] | |||
Barolo is often referred to as the "king of wines and the wine of kings." It is known for its powerful structure and ability to age for decades. Barolo wines must be aged for a minimum of three years before release, with at least two years in wood. | |||
== | === Barbaresco === | ||
[[File:1976_Barbaresco.jpg|thumb|left|A bottle of 1976 Barbaresco]] | |||
Barbaresco is often seen as a more approachable counterpart to Barolo, with a slightly softer profile. It requires a minimum of two years of aging, with at least one year in wood. | |||
== | == New World Plantings == | ||
[[ | [[File:Original_1985_Nebbiolo_plantings_at_Red_Willow.jpg|thumb|right|Original 1985 Nebbiolo plantings at Red Willow]] | ||
While Nebbiolo is primarily associated with Italy, it has been planted in other parts of the world, including the [[United States]], [[Australia]], and [[Argentina]]. In the U.S., notable plantings can be found in [[California]] and [[Washington State]]. | |||
== | == Wine Styles == | ||
[[ | [[File:Glass_of_Barolo.jpg|thumb|left|Glass of Barolo wine]] | ||
Nebbiolo wines are typically full-bodied with a high tannin structure. They are often aged in oak barrels to soften the tannins and develop complexity. The wines are best enjoyed after several years of aging, allowing the tannins to mellow and the flavors to integrate. | |||
== Related Pages == | |||
==Related | |||
* [[Barolo]] | * [[Barolo]] | ||
* [[Barbaresco]] | * [[Barbaresco]] | ||
| Line 43: | Line 42: | ||
* [[Italian wine]] | * [[Italian wine]] | ||
[[Category: | [[Category:Wine grapes]] | ||
[[Category: | [[Category:Italian wine]] | ||
[[Category: | [[Category:Piedmont (wine)]] | ||
Latest revision as of 14:23, 21 February 2025
Nebbiolo[edit]
Nebbiolo is a red wine grape variety predominantly associated with the Piedmont region of Italy. Known for producing highly tannic wines with notable aging potential, Nebbiolo is the grape behind some of Italy's most esteemed wines, including Barolo and Barbaresco.
History[edit]
Nebbiolo has a long history in the Piedmont region, with records dating back to the 13th century. The name "Nebbiolo" is thought to derive from the Italian word "nebbia," meaning "fog," which is a common occurrence in the region during harvest time.
Viticulture[edit]
Nebbiolo is a challenging grape to cultivate, requiring specific climatic conditions to thrive. It is typically grown on south-facing slopes to maximize sun exposure, which is crucial for ripening. The grape is known for its thin skin and late ripening, often harvested in late October.
Characteristics[edit]
Nebbiolo wines are characterized by their high acidity and tannin levels, which contribute to their longevity. The wines often exhibit aromas of tar and roses, with flavors of cherry, raspberry, and truffle. As they age, Nebbiolo wines develop complex secondary and tertiary aromas, including dried fruit, leather, and tobacco.
Major Regions[edit]
The primary regions for Nebbiolo production are the Langhe, Roero, and Ghemme areas in Piedmont. Within these regions, the most notable appellations are Barolo and Barbaresco.
Barolo[edit]
Barolo is often referred to as the "king of wines and the wine of kings." It is known for its powerful structure and ability to age for decades. Barolo wines must be aged for a minimum of three years before release, with at least two years in wood.
Barbaresco[edit]
Barbaresco is often seen as a more approachable counterpart to Barolo, with a slightly softer profile. It requires a minimum of two years of aging, with at least one year in wood.
New World Plantings[edit]
While Nebbiolo is primarily associated with Italy, it has been planted in other parts of the world, including the United States, Australia, and Argentina. In the U.S., notable plantings can be found in California and Washington State.
Wine Styles[edit]
Nebbiolo wines are typically full-bodied with a high tannin structure. They are often aged in oak barrels to soften the tannins and develop complexity. The wines are best enjoyed after several years of aging, allowing the tannins to mellow and the flavors to integrate.
