Chapter 22 Nebbiolo, Barbera and Corvina

Question 1

What are the main characteristics of Nebbiolo, Barbera and Corvina

Answer 1

Nebbiolo
Produces wine with high acidity and high tannins, distinctive red fruit aroma, notes of dried herb and sometimes floral characters. Often matured for extended periods in oak to soften the tannins. Wines often improve with bottle aging, gaining complex tertiary flavours. N is the only grape variety permitted in Barolo DOCG. The wines are typically full bodied with pronounced flavours high levels of tannin and acidity. Barbaresco DOCG males similar wines.

Barbera
Produces wines with high acidity and low to medium tannins, gives aromas of red fruit and sometimes black pepper. Typically Unoaked and fruity, some producers mature their wines in oak to add complexity. Barbera d’Asti DOCG is considered the highest quality B.

Corvina
Produces wines that are low to medium tannins and high in acidity with red fruit flavours. The most important grape of Valpolicella DOC is typically light bodied, fruity and quite simple in flavour. Valpolicella Classico DOC typically has more body and complexity. Appassimento is widely used in Veneto region, involves picking the grapes and drying them indoors to concentrate the sugars, acids, tannins and flavours. Amarone Della Valpolicella DOCG is an off dry red wine made using appassimento method. Full bodied wine with high alcohol, high tannins and pronounced fresh fruit and dried fruit flavours. Recioto Della Valpolicella DOCG is a sweet red wine made from partially dried grapes…….the concentrated sugars mean the yeast cannot ferment them to dryness.