Nebbiolo D'Alba

Nebbiolo d'Alba is a name tied to Piedmont, Italy, but this bottle is a Massachusetts wine from Esplanda, so treat it as a New England take on the grape and not a Piedmont import. Nebbiolo is a thin-skinned red grape with unusually firm tannin and high natural acidity. Wines made from it are typically pale to medium ruby, and they often carry a garnet or brick edge as they develop. Expect red cherry, dried rose petal, and tar or licorice aromas. Earthier notes like dried herbs and forest floor tend to appear with time. The body is usually medium, and the grip on the palate is noticeable. No tasting profile, oak regime, or ABV is supplied for this bottle, so check the label for those figures. Cool-climate Nebbiolo from outside Italy may also run lighter and brighter than the Piedmont benchmarks. Because Nebbiolo's tannin and acidity are both high, it does best with food that has fat, salt, or richness to soften it. Mushroom risotto, braised short rib, roast duck, aged hard cheeses, and tagliatelle with butter and sage all suit the style. Cured meats and tomato-based dishes also work, since the wine's acidity keeps pace. Light fish and delicate salads will be overpowered. Serve it a little cooler than room temperature, around 60 to 65°F (16 to 18°C). A warm pour can make the tannin feel harsher. If the bottle is young, opening it 30 to 60 minutes ahead or decanting briefly helps the aromatics open and the texture relax. If the wine throws sediment, decant it off the lees. A large-bowled red wine glass, such as a Burgundy-style glass, gives the perfume room to gather and shows the fruit well. As for cellaring, Nebbiolo has a reputation for aging well, but that reputation rests mainly on structured Piedmont bottlings. No vintage is listed here, so the label is the best guide. Without more information, a sensible approach is to drink it over the next few years with a meal that suits its tannin, and to keep a bottle or two back to see how it softens.