Pertinace Langhe Nebbiola

Pertinace Langhe Nebbiola is built on Nebbiola, the grape behind Barolo and Barbaresco. The Langhe Nebbiola name usually points to a lighter, earlier-drinking take on that grape than those more formal bottlings. This listing records the producer as Esplanda and the origin as Massachusetts, United States. No vintage, alcohol level or cellar history is supplied, so the notes below describe what Nebbiola typically delivers and are not measurements of this bottle. In the glass, expect a pale to medium ruby that can show garnet at the rim, since Nebbiola is naturally light in colour for such a structured grape. Typical aromas are red cherry, dried rose petal, licorice and tar, with a little dried herb or forest floor as the wine opens. The palate is usually medium-bodied but firm, with high acidity and noticeable, grippy tannin. Any oak influence tends to be modest and secondary to the fruit. The finish is often dry and savory, with the tannin drying the gums after the fruit fades. The tannin and acidity make this a table wine. Both soften with fat and salt, so braised short ribs, mushroom risotto, roast duck, veal with sage butter and aged hard cheeses like Parmigiano-Reggiano all suit it. Tomato-based dishes also work because the acidity matches theirs. A cream-heavy or very spicy dish will make the tannin feel harsher. Serve at roughly 60 to 64°F, which is cool cellar temperature. A short stay in the fridge, about 20 minutes, brings a room-temperature bottle into range. Decanting for 30 to 60 minutes is worthwhile with a young Nebbiola, because air loosens the tannin and brings out the floral notes. Use a large-bowled red wine glass, or a Burgundy-style glass, which concentrates the rose and cherry aromas. Without a vintage or producer cellaring guidance, treat it as a bottle to drink within a few years of purchase, with a decant if the tannin seems tight. Styles like this can gain complexity with short-term cellaring, but nothing in the details supplied promises it.