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A Taste of Travaglini Gattinara

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The Travaglini family is obsessed with Nebbiolo and I don’t blame them. Nebbiolo is a grape native to the Piedmont region of Italy and it’s the grape in wines from Barolo and Barbaresco. But the Travalglini family is from Gattinara, a region of Piedmont that received a DOCG certification for wine in 1967 and wines produced there must be at least 90% Nebbiolo (a tiny amount of Bonarda and Vespolina are also allowed). In Gattinara the grape expresses itself in a way that is extraordinary—it has incredible minerality and earthiness, but also freshness, with spicy, fruity, floral and herbal notes, terrific acidity and elegant silky tannins. Imagine a wine with raspberries, cherries, violets, roses, and even a bit of licorice and sometimes tobacco. I’d say it’s a great wine for Thanksgiving because it pairs with just about everything. Drink it with pasta, with cheese, with game, with turkey, with beef, even with fish.  Nebbiolo is named for nebbia , the Italian word for fog. But it’s not ju