This major red grape varietal is famous for the wines of Piedmont in Northern Italy, most notably Barolo and Barbaresco. The name is derived from the word nebbia, which describes the cool autumn fog that often surrounds the hills of Piedmont. This late-ripening, thick-skinned, dark purple grape typically produces medium-full to full-bodied wines that are high in extract, tannin, acidity, and astringency. Nebbiolo wines are often firm and powerful, slightly perfumed, and tend to have a long, highly astringent finish. They have a deep color when young due to a dense concentration of fruit; flavors include black cherry, anise, and licorice. Nebbiolo typically has all the essential characteristics needed for aging—fruit, tannin, alcohol, and acidity, all in balance—and fine Barolos and Barbarescos can age effortlessly for 20 or more years (and should be aged a minimum of six). The best examples of Nebbiolo remain in Northern Italy: There are limited plantings in South America and California, but so far, every non-Italian Nebbiolo falls far short in the quality category compared to those produced in their native soil. Younger Barolos and Barbarescos are best served with rich, hearty dishes like venison, beef, and lamb. Older wines are a meal on their own, but pair well with a cheese course, such as hard Italian parmesans.