Nebbiolo’s high tannin and acidity levels make it a perfect candidate for aging, especially since patient consumers are often rewarded with an amazing array of complex flavors, many of which are hidden when young.
This style typically makes no attempt to tame the high levels of acidity and tannin through winemaking; instead the expectation is that these wines will age for a decade or more. With lean fruit flavors and gamy earthy notes dominating, this style requires at least several years aging before showing its flavor characteristics.
Since many people do not have several years to wait for their wine to age, some producers are intervening more in the winemaking process and producing wines with lower tannin and acidity levels, richer fruit flavors, and a softer texture so that they may be enjoyed sooner. These wines are typically aged in smaller oak barrels that often impart a toasty oaky spiciness.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.