Great video. Nebbiolo would be my single favorite red varietal. It is very complex and to newcomers relatively difficult to like at first. It is also a grape of paradoxes: high alcohol content yet pale color and sometimes shockingly high acidity. Most of them must be be aged, if they are good, the longer the better. If you drink them young, decant several hours before drinking. I find that they are usually better (sometimes much better) one day after opening. Probably the most complex and satisfying red. It should also be said (and I am surprised Jimmy didn't mention it) that almost all Nebbiolo in the world is produced in this small part of Piedmont. Unlike other popular varietal such as pinot noir, cabernet sauvignon, merlot, and many others, Nebbiolo is a true local varietal.
I have just returned home after a week in Piedmont. Today the reality is that in Barolo, Nebbiolo is planted EVERYWHERE! even on flat and north-facing slopes. But who knows, maybe climate change will make these the right places in 10 or 20 years
Thanks Jakob - later in the series I address this as more generic appellations such as Nebbiolo d'Alba and Langhe Nebbiolo are cultivated on less favourable sites
