BROADCASTS.com

b'

The great grape of Piedmont has a lot in common with the great grape of Burgundy, but it may be even more selective about site and growing conditions. In this show, we tell you what to look for in a great Nebbiolo, plus places outside of Piedmont doing a good job with this finicky grape!

\\xa0

Here are more detailed show notes:\\xa0

Nebbiolo Overview

• Parents of Nebbiolo likely are extinct
• 1268 earliest mention \\u2013 called Nibiol
• 13th, 14thcenturies \\u2013 one of the oldest, most widespread grapes in Piedmont
• In the 15th century, the penalties for chopping a Nebbiolo vine were stiff!
• Name \\u2013 from nebbia or \\u201cfog\\u201d \\u2013 thick bloom covering ripe berries, like they are covered in fog. Could also be b/c fog covers piedmont hills
• Four clone types:
  • Nebbiolo Lampia \\u2013 most widespread, more highly valued for the quality
  • Nebbiolo Michet \\u2013virused form of Lampia
  • Nebbiolo Bolla \\u2013 declining because it\\u2019s too productive and dilute in flavor
  • Nebbiolo Ros\\xe9 \\u2013 has evolved into a different grape, not a clone, but still blended in

\\xa0

Nebbiolo in the Vineyard:

• Early budding, VERY late ripening, can\\u2019t plant anywhere spring frosts are an issue
• Always given best hillside sites -- south and southwest facing
• Fussy about soil \\u2013 really thrives only on calcareous marl north and south of the town of Alba, and on the right bank of Tanaro
• Not adaptable, doesn\\u2019t travel well
• Best vintages experiencedry weather during September & October
• Nebbiolo warmth to develop get sugar/alcohol and fruit flavors to balance high acidity and tannins
• Like Pinot Noir in ability to express terroir so differently \\u2013 cru in Barbaresco/Barolo divided because it can pick up subtleties

\\xa0

Wine Character and Flavors:

• Light color, turns orange very fast
• High in acid and tannin
• PERFUMED!! Aromas \\u2013 tar, dried cherries, licorice, violets, roses, decaying leaf, woodsmoke, earthy

\\xa0

Oak effect on Nebbiolo

• Small French oak barriques v. traditional large Slovenian oak casks, orbotti
• Small barrels = faster-maturing wines with less character.
• Most producers today use a mixture of the two, depending on the particular vintage, vineyard

\\xa0

Blending

• Can be used to add color and/or soften the grape\'s harsh tannins.
• Common blenders: Barbera, Bonarda, Croatina, in Roero: Arneis
• DOCG regulations for Barolo and Barbaresco call for the wine to be a 100% Nebbiolo.

\\xa0

\\xa0

Where is Nebbiolo Grown:

Piemonte: Grows 3/4 of all Nebbiolo

\\xa0

Outside of Barolo and Barbaresco:

• Gattinara, Ghemme, Roero: 75-95% of Nebbiolo in Ghemme and Gattinara. Blended with Vespolina, Croatina, and Bonarda
• Other Piedmont DOCs to look for: Carema, Langhe Nebbiolo, Nebbiolo d\\u2019Alba \\u2013 at least 85% Nebbiolo, often 100%

\\xa0

Lombardia \\u2013 Nebbiolo called Chiavennasca

• Doesn\\u2019t ripen well often so the tannin and acidity are too high in these wines \\u2013 Valtellina/ Valtellina Superiore

\\xa0

Lower part of Valle d\\u2019Aosta (a different province) \\u2013 subalpine and in poor years there is harsh acidity and tannins

\\xa0

Outside Italy:

1. Languedoc, France: Mas de Daumas Gassac, some in their top red blend
2. Switzerland: 2 producers use it
3. United States:
   1. California \\u2013 150 acres/61 ha in Paso Robles, Santa Cruz Mtns, Sierra Foothills, Amador, Moneterey, Santa Ynez, Santa Barbara. Thus far, producers have had a hard time finding the right sites for Nebbiolo
   2. Other U.S.: Washington State (Yakima), OR, VA, PA, TN, NM, in Canada \\u2013 BC, Mexico
4. Argentina: Mainly in \\xa0San Juan, Mendoza
5. Some in Chile, South Africa, New Zealand, growing in popularity in Australia

\\xa0

And thanks to this week\'s sponsors!

YOU! The podcast supporters on Patreon, who are helping us to make\\xa0the podcast possible and who we give goodies in return for their help!Check it out today:\\xa0https://www.patreon.com/winefornormalpeople

\\xa0

\\xa0