Wine Style
Nebbiolo
Red Wine
Nebbiolo is a high-acid, high-tannin Italian red with haunting tar, rose, and cherry aromas despite often pale color. Barolo and Barbaresco are its apex — wines that demand time, decanting, and rich, savory food. Not a casual sipper, but unforgettable with truffle, braised meats, and aged cheese.
Pronunciation: neb-ee-oh-loh
Wine structure
Typical descriptors
Typical grapes
- nebbiolo
Typical regions
Food pairings
Primary
Secondary
- Braised short rib
- Truffle dishes
Foods to avoid
- Delicate seafood
- Light salads
- Spicy food without richness
Substitutions
If you cannot find Nebbiolo, try:
Serving
- Temperature: 60–65°F (15–18°C)
- Glassware: Large Burgundy-style glass
- Decanting: Essential for young Barolo — 2–4 hours; older wines 1 hour
- Cellaring / aging: Barolo 10–30+ years; Barbaresco 8–20 years
Beginner guide
Pale color can surprise — focus on aroma and tannin. Give it air and fatty protein.
FAQ
- Why is Nebbiolo so tannic?
- Thick skins and traditional long maceration build structure meant to age and soften over years.