Chapter 22 - Nebbiolo, Barbera, Corvina

Question 1

Describe Nebbiolo

Answer 1

High acid, high tannin
distinctive red fruit, dried herbs, sometimes floral (rose, violet)
often matured for longer in oak to soften high tannin
some use old some use new oak
best examples aged to include mushroom, tobacco, leather

Question 2

Where is Nebbiolo grown?

Answer 2

Only var. permitted in Barolo DOCG
possibly most famous region in Piemonte

Barbaresco DOCG is NE of Barolo. similarly powerful wines.

Question 3

Describe Barbera

Answer 3

high acid, low-med tannin
red fruit, black pepper sometimes
most unoaked/fruity
can be drunk younger (lower tannin than nebbiolo) but less aging potential

Question 4

Where is Barbera grown?

Answer 4

througout Piemonte, like Nebbiolo

Barbera d’Asti DOCG is some of Barbera’s highest quality

Question 5

Describe Corvina

Answer 5

low-med tannin, high acid

red fruit

Question 6

Where is Corvina grown?

What are their styles?

Answer 6

in Veneto (NE Italy)
Valpolicella DOC - light body, fruity, simple (young)
Valpolicella Classico DOC - hillier heartland, more body and complexity
Amarone della valpolicella DOCG - dry to off dry wine from appassimento method. makes a full body wine with high alcohol (15%) high tannin and fresh red fruit/dried fruit.
Recioto della Valpolicella DOG - Sweet red from appassimento