Nebbiolo - Ingredients, Substitutions and Equivalents

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		Nebbiolo Pronounced Neh-bee-oh-low. A grape varietal, used in the production of red wine, originating in the Piedmont region of Italy. Also grown in the United States and South America. Considered a supreme grape in the Piedmont region of Italy. The Nebbiolo varietal is a blending agent in wines such as Barolo, Barbaresco, and Gattinara. Nebbiolo is the Italian word for fog. Also known as: Spanna, Pugnet, Picutener, Chiavennasca, Picotener, Pugent, and Spana. Characteristics: Produces complex, rich, medium to heavy bodied red wines high in alcohol, tannin, and acidity. Hints of violet, tar, black fruit, licorice, cedar, and leather. California wines made with Nebbiolo are light, unlike the Italian Nebbiolo wines. Ageing: Ages well, 30+ years to develop and soften. Well aged Nebbiolo beholds a brownish rim color. Serving temperature: Serve at a temperature of 65º-70º F. Food pairings: Pasta with red and meat sauce, hard cheeses, strong cheeses, and stews.

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