Technique

10 Italian Red Wines to Make at Home

NEBBIOLO Nebbiolo derives its name from nebbia, in reference to the foggy conditions under which it is typically harvested, and possibly from nobile, as it is considered the most noble of Italian red varietals owing to its pedigree and the wines’ long aging potential. Much like oenophiles refer to Pinot Noir from Burgundy as Burgundy, Nebbiolo is synonymous to Barolo, the famous wine-producing area in Piedmont in the mountainous northwest corner of Italy. However, the Nebbiolo grape is also used in other premium wines including those from Barbaresco, Gattinara and Ghemme. But unlike Pinot Noir — or even Bordeaux varietals for that matter — Nebbiolo has not found much success yet outside its native Piedmont, producing lighter-style versions that often need to be blended with other fuller-bodied varietals for extra color, depth and tannins. In the United States and Canada, the varietal is still very much in experimental stages, for example, in California’s Central Valley as well as in the cooler climates of Washington, Oregon and Niagara, to determine best soil types and climate. Although Nebbiolo is an early ripening