Nebbiolo

When it gets fresh and colder, he moves again through the alleys and hangs in the trees. The fog, la nebbia, and runs to top form. We could now pay tribute to the much-hated and celebrate him. With a wine named after him: Nebbiolo. The Nebbiolo grape is one of the most famous Piedmontese grape varieties. But perhaps it got its name because of the white, mist-like coating that occupies the grape when it is fully ripe. Nebbiolo is one of the slowest ripening varieties of all and is demanding in other ways as well. The grape loves calcareous marl soils and steep south or southwest-facing slopes, its demands are rather high and cultivation is difficult. That's why outside of Piedmont there are only a few renowned ones, the great Nebbiolos are Piedmontese. And two of the noblest wines of Italy are Nebbioli: Barolo and Barbaresco. Wines from this grape are intense, dense and heavy, with impressions of roses and tar, perhaps cedar. They are bulky and contain extremely high tannins, in color they are surprisingly bright. Nebbiolo is a strong companion with profile and characterand likes to take on strong foods. That's why we celebrate it and the Nebbiolo with a hearty stew. When the weather is grim, there are few things cozier than whipping up a nice stew. The smells waft tantalizingly through the kitchen and the slow braising weaves the ingredients into a dense feast for the palate. The Nebbiolo flashes in the glass and the pairing is perfect. And if you're going to start with the Nebbiolo: A spicy cheese goes well, too. So maybe fog suddenly becomes fun. Or at least less off.