Bilberry

Cherry

Dried Herbs

Strawberry

Violets, White Pepper

Nebbiolo wines are most individual. They combine a distinctly forbidding structure of acidity and tannin with the scent and flavour of remarkable delicacy. The Nebbiolo grape has been used to make pricey Barbaresco and Barolo in north west Italy. Classic Barbaresco and Barolo wines are not thick, yet surprisingly rich in texture, resembling fine Burgundy.
Australian producers aim to produce Nebbiolo in richer colours, softer texture and reduce the amount of time spent in wooden barrels. Yet at the same time, one may come across sweet, concentrated, dark, ripe styles. Cooler climates tend to exhibit tastes which similar to that of red fruit, cherry, strawberry, white pepper, whilst warmer climate Nebbiolo hint of rose petals, blackberries, plums and violets.
Nebbiolo is powerful, yet at the same time delicate and fine. These characteristics of Nebbiolo were initially integrated with a Rose blend, however, modern Australian winemakers have recognized the special taste qualities of the wine on its own.
In terms of food matching for Nebbiolo, high concentrations of tannin within the wine are nicely complemented by good quality parmesan cheese. On the other hand its natural high acidity, perfectly balanced within the wine, goes well with tomato, olive or garlic based dishes. Pasta in a tomato sauce, vegetables or fish stew with garlic sauce are great food matching ideas for Australian Nebbiolo. A great Australian peppered steak straight from the barbeque is an excellent choice.