Nebbiolo is a thin-skinned, late ripening varietal that is capable of high potential alcohol that can balance its natural high acidity and tannic structure. “Why is Barolo so expensive!&# I remember asking a savvy clerk in my local wine store, fresh from my first class in Italian wines. Even the new vintages were over forty dollars. MORE >>

They combine the fruit forward spicy charm of a good cru Beaujolais with the complex woodsy perfume of red Burgundy, and the tannic structure of Nebbiolo. Okay, maybe not quite Nebbiolo, but the wines are tannic. 2006 Domaine Tissot Arbois Poulsard Vieille Vignes , $18, Imported by Frederick Wildman & Sons. MORE >>

Many Nebbiolo fans were made from a sip of this wine. Another six-week session of my NYU class just wrapped up last week. poured about six wines per class around various themes (if you’d like a one-night class, register for the holiday wines session on 12/10 ). How could it not be? Ridge, Three Valleys, Sonoma (about $23). MORE >>

Winemaker notes: VARIETY: 100% Nebbiolo. PRODUCTION ZONE: The grapes come exclusively form the best vineyards belonging to the Marchesi of Barolo. VINIFICATION: The grapes are handpicked then, after being removed form the stalks, they are soft pressed. Fermentation's temperature is controlled in thermoconditioned vats (28-30°C). MORE >>

Even if like me, you are an ignoramus when it comes to Italian wine, if some one asked you to name the places where the finest wines made of Nebbiolo come from, you would say Barolo and Barbaresco. Antonio Vallana is one of the producers who made fine Nebbiolo wines in the '50s and '60s. Utterly ridiculous with old Nebbiolo. MORE >>