Nebbiolo is the grape used in the making of Barolo and Barbaresco. The pinnacles of the Nebbiolo grape verity.
To be classified as Barolo or Barbaresco it must be grown within a specified area or region.
The same goes for Champagne and Burgundy in France. They must be grown within a specified area or region.
Now to the wine…when the stars and planets are all in alignment.
Nebbiolo from Piedmont can be absolutely stunning. In most cases will be priced accordingly, as in this example.
In the glass:
A light purple plum in colour. On the nose is where the magic starts, dark fruit laced with the usual suspects, sweetish red rose petals wrapped in a smokey old leather whiff, topped with dark berries and a little spice.
In the mouth:
The rose petals and leather flow through to the plate, and the wine is a little rustic, with light acid and a little tannin grip on the finish. However, this wine tastes rather wonderful and has caught my attention.
It’s not overly complex, however, there is a certain depth and quality of fruit.
Making this wine just so damn easy to drink and enjoy!
Michael Lillis
The rot has set in.
I enjoyed the wine with pan-fried Bull-Bore sausages and creamy mashed potatoes with roast pumpkin, with crusty bread and lashings of butter.
I first discovered Bull-Boar sausages in a very small butcher shop in country VIC.
Originally made by Swiss farmers in the Cresswick area, slaughtering the best bull and the best pig mixing it with port wine and a truckload of fresh garlic.
Artisan butchers the makers of Bull-Boar sausages are well worth chasing down, I have seen them in quality delicatessens around Melbourne.
