From: Langhe, Piedmont, Italy
Varietal: Nebbiolo, Barbera
About: It is located in Piedmont, Italy, where the undulating hills are etched with rows of vineyards. The story began in 1949, a pivotal year marked by personal tragedy and resilience when Orlando Abrigo, at the tender age of 13, lost his father. Despite the adversity, the family's lands in the Cappelletto hamlet were entrusted to a visionary sharecropper who expanded the vineyards, laying the foundation for the winery's future success. In this era, the sale of grapes at the Alba market and wine across the Piedmontese plain and Liguria was the norm, a testament to the region's burgeoning wine culture.
Orlando, after a period of exploration in various professions, returned to his roots in 1973, a decision that went against the grain of the time's prevailing economic wisdom. This homecoming was marked by the vinification of a part of the grapes from sharecropping, culminating in the labeling of the company's first bottle of Barbaresco. This bold step underscored Orlando's dedication to the land and his vision for the winery's future, despite Barbaresco's relative obscurity beyond the local area at the time.
Taste: Similar to 2009 Vintage: 2015 Vintage Tasting Note: This wine shows a ruby red hue. Its aroma unfolds as complex and elegant, adorned with the distinct fragrances of currants and violets intertwined with subtle spiced undertones. An intricate blend of truffle, cherry, plum, and leather emerges. It presents sweet yet refined tannins on the palate; blackberry and cherry meet the nuanced whispers of smoke and earth with hints of vanilla, promising great aging potential.
Pairing: Traditional pairings often include rich and hearty Italian cuisine, where the wine's structure can complement the food's complexity and richness. Braised meats like osso buco, lamb shanks, and beef short ribs are classic choices, as the tannins in the wine soften the meat's richness while the acidity cuts through the fat to enhance the overall flavors of the dish. Pasta with truffle sauce or risotto and aged cheeses such as Parmigiano-Reggiano and Pecorino also pairs exceptionally well with Nebbiolo, with the wine's complex flavors and high acidity complementing the earthiness of truffles and the nuttiness of the cheeses.
Moreover, when considering what to serve with Nebbiolo, choose dishes rich enough to match the wine's tannins but not so overpowering as to eclipse its delicate aroma and fruit notes. Slow-roasted pork or beef, prosciutto, whole roasted poultry, creamy and fatty cheeses like brie or full-fat feta, and even roasted root vegetables or vegetarian pasta dressed in oil or butter make harmonious pairings.
Chicken Canzanese
Recipe from Ed Giobbi
Adapted by Amanda Hesser