While the first historical reference to Nebbiolo dates back to the Thirteenth Century, near Turin, some feel that Nebbiolo was known to the Romans. Nebbiolo occurs most often in the Piedmont region of northwestern Italy. Its name is thought to derive from the fog that often occurs during the growing season. Nebbiolo’s finest wines, many would say Italy’s finest reds, Barolo and Barbaresco, are grown in this area. Nebbiolo is also grown in small quantities in Argentina, Australia, Switzerland, Uruguay, and California.
Nebbiolo is a difficult grape to grow and process. Its juice is high in acid, alcohol, and tannin content. It should be aged for years in small oak barrels to develop a rich, fruity wine that ages well. Nebbiolo can develop into sparkling or still dry or sweet red wines.
Three great choices for Barolo wines are Roast Lamb, Pasta Carbonara (pasta with a sauce whose main ingredients are Cream, Black Pepper, and Panacetta-Italian Bacon), and Osso Bucco (Braised Veal Shanks.)
See I Love Italian Wine and Food - The Lombardy Region for a review of a red Nebbiolo wine.
See I Love Italian Wine and Food - The Aosta Valley Region - Piedmont Wine for a review of a Gattinara Nebbiolo-based wine.
See I Love Italian Wine and Food - Riserva Wines for a review of a Gattinara Riserva Nebbiolo-based wine.