Chapter 22 - Nebbiolo, Barbera and Corvina

Question 1

What have Nebbiolo, Barbera and Corvina in common?

Answer 1

They are all from northern Italy

Question 2

Basic characteristics of Nebbiolo

Answer 2

• High acidity, high tannins
• Distinctive red-fruit aromas (red, cherry, red plum), notes of dried herbs, sometimes floral characters (rose, violet)
• Aged in oak, sometimes new oak or used oak
• Barolo DOCG: Piemonte wine, only Nebbiolo allowed. Rull-bodied with pronounced flavours, high tannins and acidity, ageing potential
• Barbaresco DOCG: north-east of Baralogo. Similar wines to Barolo

Question 3

Basic characteristics of Barbera

Answer 3

• High acidity, low to medium tannins
• Red fruit (red cherries, red plum), sometimes black pepper aroma
• Unoaked and fruity
• Grown in Piemonte region
• Barbera d’Asti DOCG highest quality wine
• Lower tannin levels mean earlier drinkable than Nebbiolo, but also lower ageing potential

Question 4

Basic characteristics of Corvina

Answer 4

• Low to medium tannins, high acidity, red-fruit flavours (red cherry, red plum)
• Most important grape in Veneto region
• Valpolicella DOC: light-bodied, fruity, simple flavours
• Valpolicella Classico DOC: more body and complexity
• Amarone della Valpolicella DOCG: dry- to off-dry red wine. Full-bodied wine with high alcohol. High tannins, pronounced flavours of fresh fruit (red cherries), dried fruit (prunes, raisins, figs)
• Recioto della Valpolicella DOCG: sweet red wine made from dried grapes