Nebbiolo is a grape variety that oenophiles would associate with Italy; however, there are a few wineries in Virginia that are able to grow the grape in their vineyards. Breaux Vineyards is one of them. In fact, it was owner Paul Breaux who fell in love with Nebbiolo while visiting Italy in the late 1990s and decided to try growing it in his own vineyard. It has since proven to be Breaux’s flagship red wine with excellent vintages on display at a recent vertical tasting.
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https://inteligencialimite.org/2024/08/07/fnkttp0j The 2005 vintage was the eldest statesman at the event with the 2016 bottling debuting as the youngster. In between the two, the 2010, 2012, 2013, 2014 and 2015 were poured for comparison. Vintages are paired together and then partnered with three courses prepared by Grandale Restaurant and Catering. So what were our favorites?
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Alprazolam Online India First Course and Pairing:
Chicken, spinach, and prosciutto Napoleon with Bechamel Sauce paired with the 2005 and 2012 vintages.
This course proved that chicken can be matched with red wine. The 05 vintage was the winner at our table and presented the raisiny fruit profile associated with an aging red wine. I noted clover and earthy aromas too. However, the fruitier ’12 vintage with its brighter red berry notes was my own personal favorite.
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Second Course and Pairing:
Braised pork shank over leek and truffle risotto paired with the 2014 and 2015 vintages.
This was my favorite course. The pork shank was braised to perfection with truffle risotto providing an earthier flavor to the dish; this matched quite well with the ’15 vintage and its dark fruit notes and subtle whiff of violet on the nose. For readers with a bottle of the ’14 vintage rest assured that it can stay a while longer on the wine rack. Tannins on this one are still firm. Decant if you insist on enjoying it now.
https://aiohealthpro.com/oo1dhm3wqai Third Course and Pairing:
Cheesy polenta cake with bolognese sauce and shaved pecorino Romano cheese with snow pea tendrils paired with the 2010 and 2016 vintages.
https://eloquentgushing.com/aasufb7 This was Paul’s favorite course—-the polenta cake was an excellent alternative to pasta with the bolognese sauce. The pairing also offered a contrast in winemaking styles. The 2010 shared a profile that was similar to the 2005, and both were products of longer oak aging. The 2016, though, presented the vision of current winemaker, Josh Gerard. Gerard favors less oak aging but longer bottle aging in order to showcase Nebbiolo’s lush aromatics. Though young, the ’16 presented rich berry notes that extended through the finish. The ’16 has not been released yet; however, it already shows potential.
Lagniappe (or bonus for those who are not from New Orleans):
Smoked chestnut and wine berry tossed in cocoa paired with the 2013 vintage
https://merangue.com/xov3xdnd The ’13 was an easy sipper and a nice partner with the cocoa powder. Softer fruit notes and tannins with this one.
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The Nebbiolo vertical allowed us to taste many of the vintages that we have on our own wine rack, and we determined that ’05 and ’10 vintages should be enjoyed now. ’14 and ’15 can rest while longer; ’12 and ’13 can be enjoyed now or held a bit longer. Be sure to visit Breaux Vineyards to either add to or begin your own collection of Nebbiolo, but mention that Virginia Wine Time sent you!
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