Winephabet Street Season 2 Episode 14- N is for Nebbiolo

Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us.

With no special guests this month, Lori and I talk to you about the Nebbiolo grape. The grape that is behind Barolo and Barbaresco. The only difference on whether you see Barolo, Barbaresco or Nebbiolo on the label is where the grape is grown as the region and soils have everything to do with the wine.

Nebbiolo is the grape of Piedmont. The word nebbia means fog, because the fog rolls into the hills where the vineyards are planted. The vineyards usually rises above the fog. Nebbiolo is a thick skin grape that is early to bud and late to ripen. It needs lots of sunlight. The wines that are produced from the grape are high in acid and tannins and are worth aging.

I do suggest opening the bottle and decanting it for at least 45 minutes prior to consuming.

For this episode I chose a Seghesio 2018 Langhe Nebbiolo. Seghesio is located in the heart of Langhe on the eastern side of Monforte d’Alba. They produce 5000 cases a year which include, Langhe Nebbiolo, Dolcetto d’Alba, Barbera d”Alba and Castelletto Barolo.

Ettore Seghesio worked as a tenant farmer and saved his money so that one day he can purchase the farm, which is exactly what he did in 1964. Their philosophy is to craft wine that reflects the terroir where the grape is grown. They are committed to protecting the environment and are SONPI(Integrated Crop Management National Quality System.) SONPI is a certification for integrated farming that aims to increase product quality while protecting the environment. In the vineyard they use environmentally sustainable plant protection products.

Seghesio 2018 Langhe Nebbiolo - a wonderful delicious wine that keeps you sipping. Lovely notes of sour cherry and elegant red licorice on the finish with puckering tannins throughout.

For more episodes of Winephabet Street visit http://winephabetstreet.com/

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Wine Word Wednesday: Nebbiolo

2 Italian Wines Paired with Lamb Osso Bucco

What do you do when you are waiting for the winter storm that calls for a little bit of everything from snow to rain to high winds, you make Osso Bucco and hope the power stays on.  That is what I did 2 weeks ago and I paired it with 2 Italian wines.

We'll talk about the wines and then I'll share with you the braised lamb.

2012 Montefalco Rosso Romanelli DOC - This wine comes from the Umbria region of Italy. It's a blend of Sangiovese and Sagrantino.  Sagrantino is an indigenous Italian grape found only around the hilltop of Montefalco.  It is the most tannic grape in Italy. In order for the wine to be called a Rosso it must contain 15% Sagrantino, 65% Sangiovese 10% Cabernet Sauvignon and 10% Merlot. Aromas from the glass were fruity, floral with hints of black cherry and licorice.   The palate was filled with cherry and was fruity and earthy.  A bit on the lighter side.  It paired okay with the lamb.

2010 Langhe Nebbiolo Germano Angelo DOC- From the Piedmont region of Italy, Nebbiolo wines have strong tannins and high acidity.  This wine spent 14 days with skin contact which will extract the tannins and 18 months in large old oak casks. This will not impart any oak flavors as it's all neutral.  The wine had aromas of cherry and hints of vanillin.  The wine was soft on the palate with flavors of black cherry and hint of licorice mid palate.  This wine I felt paired best with the lamb.  The pairing down played the cherry flavors and they all combined nicely.

This was my first attempt of making Lamb Osso Bucco or any Osso Bucco. I will say it came out good.  First you sear the lamb and put it into a pan that will then cook for 3 hours in the oven

When the lamb is done, in the same pan you saute carrots, onions, celery and garlic and add crushed tomatoes and a cup of wine. Yes I used the Nebbiolo  That goes in the oven for 3 hours.

Then you have dinner. I  served it on a bed of mashed potatoes.