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Napa Gamay |
A grape found in small amounts in California,
the Napa Gamay is a synonym for the Valdiguié of
France. It is known for producing light and
fruity wines that have low tannins and are best
consumed young. Confusingly, in addition to the
Valdiguié varietal, many of the vines called
Napa Gamay in California are actually the true
Gamay grape of Beaujolais.
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Nebbiolo |
Possibly the greatest of Italian grapes and
certainly the longest-lived. Nebbiolo grows
almost exclusively in the northwestern reaches
of the peninsula, most notably Piedmont, where
it thrives in the DOCGs Barolo and Barbaresco.
Nebbiolo ripens very late (usually mid October)
and when fully ripe has abundant amounts of
flavor, aroma, acidity and tannins. Traditional
examples of Barolo and Barbaresco can take
decades to reach maturity. Young and less
distinct examples are usually full of fresh red
fruit and violets, whereas older and better
forms have notes ranging from black fruits to
truffles to an ethereal rose quality hard to
find in any other wine on earth.\r\n\r\nThe best
Nebbiolo comes from Barolo and Barbaresco in the
Piedmont region. Lighter examples of Nebbiolo
d'Alba and just Langhe Nebbiolo can be quite
pleasant if not the powerhouse that is Barolo.
Fine Nebbiolo can also be found in Gattinara,
Ghemme and Carema under the synonyms of Spanna,
Chiavannasca and Picutener. Although attempts
have been made to grow Nebbiolo in California
success has been fleeting at best. |
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Nebbiolo Blanco |
A synonym for Arneis that is used in Piedmont,
probably because it is often found amongst the
Nebbiolo vines. |
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Negoska |
Greek red-wine varietal that is common in the
blends of Goumenissa. Soft and fruity, usually
Negoska is blended with hardier varietals such
as Xynomavro. |
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Negrara |
One of the red grapes allowed in the Bardolino
blends from Verona and the Veneto in northern
Italy. Rarely found as a single varietal. |
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Negrette |
A black varietal confined to the south of France
where it grows best in the hot and dry
conditions near Toulouse and in the Midi.
Perfumed, leathery and fruity all at once it is
said that the Negrette is best consumed young.
Most famous as a single varietal in the Côtes du
Frontonnais. |
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Negroamaro |
A dark-skinned varietal found throughout the
south of Italy, especially Apulia, the heel of
Italy's boot. Part of the blend Salice Salentino
but increasingly sold as a single varietal IGT.
Big, full and extracted the Negroamro is known
for producing wines with rich black fruits and
high alcohol levels. Also known as Nero Amaro
and Abbruzzese. |
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Nero d'Avola |
The most important of the black grapes that grow
on the island of Sicily. Has the synonym of
Calabrese. Part of the expansion and
modernization of the wine industry of Sicily as
this grape is sought after for its intensity and
aging potential. Notes of black currants, spices
and pepper are common. |
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Neuberger |
A hybrid white grape that is found almost
exclusively in the cooler regions of Austria.
Though it ripens early, yields are usually low
and inconsistent. Has aromas and flavors of
honey and almonds while retaining high levels of
acidity. |
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Niagara |
An American hybrid grape that is very common in
the cooler regions of the Great Lakes as it
resists cold and disease very well. Very
productive but often times the wine produced can
be distinctly foxy, so the Niagara is frequently
vinified sweet so as to cover this. Also very
popular in Brazil. |
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Norton |
A historically significant black varietal that
has been producing distinct and full red wines
in the southern portion of the U.S. since the
1800s. Though it can be difficult to grow,
especially with a high water table, Norton can
produce fine examples of red wine that are
notably absent of the foxiness found in most
American vines. Also known as Cynthiana and
Virginia Seedling. |
