Aglianico vs. Nebbiolo

Aglianico: The Ancient Soul of Southern ItalyAglianico’s roots run deep in the volcanic soils of Campania and Basilicata, where it has been grown for centuries. While legends tie its origin to ancient Greek settlers, recent research points to a truly Southern Italian heritage, with no direct Greek ancestry found in its DNA. The grape’s name has evolved over time, reflecting the many cultures that have shaped the region—from Roman to Spanish influences. After surviving near extinction during the phylloxera crisis, Aglianico was revived and remains a symbol of resilience and tradition.Today, Aglianico is still most at home in the hills of Southern Italy, particularly in the famed Taurasi and Aglianico del Vulture DOCGs. Smaller plantings can be found in neighboring regions, but its reach now extends beyond Italy. Producers in Australia and the United States, especially in warm climates like California and Texas, are experimenting with Aglianico, crafting bold wines that highlight its rich fruit and earthy depth. These New World examples showcase the grape’s adaptability, while honoring its storied past.Nebbiolo: Piedmont’s Noble ClassicNebbiolo is inseparable from the misty vineyards of Piedmont, where it has been cherished since the Middle Ages. The grape takes its name from the thick autumn fog—nebbia—that blankets the Langhe hills during harvest. Historical records from the 1200s and 1300s show Nebbiolo’s early presence and high regard among local nobility. While some evidence hints at connections to nearby Lombardy, Nebbiolo’s true character is shaped by the rolling hills and unique soils of northern Italy.Outside of its Italian homeland, Nebbiolo is a rare find. It thrives in Piedmont’s renowned Barolo and Barbaresco zones, as well as in Valtellina and the Valle d’Aosta. Attempts to grow Nebbiolo abroad—in Australia’s cool valleys, select parts of California, and a handful of other regions—have met with mixed results. These wines often show a softer, fruitier side, but the grape’s greatest expressions remain tied to its native terroir, where Nebbiolo continues to set the standard for Italian elegance and complexity.

Aglianico’s story begins in the warm, sunlit landscapes of Southern Italy, where it has been cultivated for generations. Though old legends suggest a link to ancient Greece, modern research shows that Aglianico is truly a child of Italy, with its deepest roots in Campania and Basilicata. The grape’s journey through history is marked by changing names and influences, from Roman times to Spanish rule, as well as a near disappearance during the phylloxera outbreak. Thanks to dedicated growers, Aglianico survived and continues to be a proud symbol of the south.While Aglianico remains most famous in its home regions—especially in Taurasi and Aglianico del Vulture—it has started to travel. Small vineyards in neighboring parts of Italy also grow the grape, and its reputation is spreading to other continents. In Australia, especially in the Riverina and McLaren Vale, and in the United States in places like California and Texas, winemakers are exploring Aglianico’s potential. These new plantings show off the grape’s bold character and adaptability, bringing a taste of Southern Italy to wine lovers around the world.Nebbiolo’s roots reach deep into the misty hills of Piedmont in northern Italy, where it has been cherished for centuries. The grape’s name comes from the Italian word for fog, “nebbia,” a nod to the autumn mists that fill the vineyards at harvest time. Ancient records from the 1200s and 1300s mention Nebbiolo by name, and its reputation for producing noble wines has only grown stronger over time. While some clues point to nearby Lombardy as a possible origin, Nebbiolo’s identity is closely tied to the unique landscapes of Piedmont.Beyond its Italian heartland, Nebbiolo is rarely seen. It is the soul of famous wines like Barolo and Barbaresco, and also shines in Valtellina and the Valle d’Aosta. A few adventurous growers have tried planting Nebbiolo in places such as Australia’s cooler valleys, California, and even South America and South Africa. While these wines can be charming and sometimes softer, Nebbiolo’s finest and most consistent expressions remain rooted in the hills of northern Italy, where tradition and climate work together to create something truly special.

Aglianico PairingsAglianico’s bold personality finds its match in dishes that are equally rich and flavorful. Its firm tannins and lively acidity are best tamed by foods with plenty of protein and fat, making it a natural companion for hearty, savory fare.

• Red meats: Grilled steak, roasted lamb shank, wild boar, or venison all stand up to Aglianico’s structure. The wine’s tannins soften with each bite of protein, while the acidity refreshes the palate.
• Hearty stews and braises: Slow-cooked beef stew, osso buco, and braised short ribs echo the wine’s depth and benefit from its palate-cleansing lift.
• Rich pasta dishes: Pasta with meaty ragù, truffle-infused sauces, or eggplant ragout are classic pairings, as Aglianico’s earthiness and spice complement these robust flavors.
• Aged cheeses: Hard cheeses like Pecorino Romano, Parmigiano-Reggiano, or Manchego offer enough richness and salt to balance the wine’s intensity.
• Earthy dishes: Roasted mushrooms, pizza bianca with speck, and dishes featuring Italian sausage also shine alongside Aglianico.

Nebbiolo PairingsNebbiolo’s high tannins and acidity call for dishes that can soften its edges while highlighting its complex aromas. The best pairings are rich, savory, and often rooted in the cuisine of northern Italy.

• Hearty meats: Braised beef (like Brasato al Barolo), osso buco, lamb chops, and wild game bring out the wine’s depth and tame its tannins.
• Pasta and risotto: Tajarin with white truffles, creamy risotto, or agnolotti filled with meat are classic Piedmontese matches, especially when topped with earthy mushrooms.
• Aged cheeses: Parmigiano-Reggiano, Grana Padano, and other firm cheeses offer a salty, nutty counterpoint to Nebbiolo’s structure.
• Roasted poultry and charcuterie: Duck, turkey, prosciutto, and salami are delicious options, especially when served with herbs like rosemary or sage.
• Vegetarian options: Mushroom risotto, roasted root vegetables, creamy polenta, and hearty bean dishes highlight the wine’s truffle and floral notes.
• Non-traditional pairings: Umami-rich Asian dishes with brown sauces or five-spice can offer a surprising and harmonious match.

Whether you choose a traditional Italian dish or something more adventurous, the key is to pair Nebbiolo with foods that offer richness and depth, allowing the wine’s elegance and complexity to shine.

Aglianico Regions

• Taurasi DOCG (Campania, Italy): The most renowned Aglianico appellation, producing powerful, long-lived wines from volcanic soils.
• Aglianico del Vulture DOC (Basilicata, Italy): Grown on the slopes of an extinct volcano, these wines are deeply colored, earthy, and full-bodied; the Superiore version holds DOCG status.
• Aglianico del Taburno DOCG (Campania, Italy): Known for a slightly softer style and vivid fruit character, with excellent structure.
• Australia (Riverina, McLaren Vale): Warm climates here bring out ripe fruit and spice, with a modern twist on tradition.
• United States (California, Texas, Arizona): Aglianico is gaining attention in select vineyards, where the heat helps develop its signature depth and intensity.

Nebbiolo Regions

• Barolo DOCG (Piedmont, Italy): The most prestigious Nebbiolo wines, prized for their complexity, structure, and aging potential.
• Barbaresco DOCG (Piedmont, Italy): Elegant and aromatic, Barbaresco offers a slightly softer, more approachable side of Nebbiolo.
• Valtellina Superiore DOCG (Lombardy, Italy): Known locally as Chiavennasca, Nebbiolo here is lighter and more delicate, shaped by steep Alpine terraces.
• Valle d’Aosta (Italy): In this mountainous region, Nebbiolo produces fresh, floral wines with a unique alpine character.
• Australia (Adelaide Hills, King Valley, Yarra Valley) and United States (California, Washington, Oregon, Virginia): Small plantings in these cooler areas show a fruitier, softer style, but the grape remains a rarity outside Italy.

Choosing between Aglianico and Nebbiolo comes down to your taste preferences and the kind of wine experience you’re seeking:

• Pick Aglianico if you love bold, full-bodied reds with deep color, firm tannins, and flavors of dark fruit, earth, and spice. This is the wine for those who enjoy powerful structure, rich mouthfeel, and a wine that stands up to hearty, savory dishes. Aglianico shines with grilled meats, stews, and aged cheeses, and it rewards patience if you enjoy cellaring bottles to watch them evolve over time.
• Pick Nebbiolo if you prefer a medium to full-bodied wine that balances elegance and intensity. Nebbiolo offers high acidity, fine-grained tannins, and a complex bouquet of red cherry, rose, and truffle. It’s an excellent choice for those who appreciate nuanced aromatics, a lighter color in the glass, and a wine that pairs beautifully with classic Italian fare, mushroom dishes, and even adventurous pairings like umami-rich Asian cuisine.

Exploring both varieties—perhaps side by side—will let you discover which style best matches your palate and favorite foods. Whether you’re drawn to the sun-drenched power of Southern Italy or the refined elegance of the Piedmont hills, both Aglianico and Nebbiolo offer unforgettable journeys in the glass.