The indisputable king of Italian wines, Barolo sits alongside French Champagne, Burgundy, and costly Bordeaux.
Barolo wines are known for their high tannins and acidity, with a great deal of flavour imparted by the oak of the casks in which they are aged. The result is a full-bodied wine with a classic “tar and rose” aroma, with additional flavours of truffles, chocolate, dried fruit, eucalyptus, and leather.
Originating from northern Italy, specifically from the Piedmont region, the Barolo wine is made from Nebbiolo grapes. These grapes are known to be small with a thin skin.
Barolo is classified as a Denominazione di Origine Controllata e Garanita, which is the highest classification of Italian wines. This classification indicates a specific production method, as well as guaranteeing a specific type of quality.
The Barolo wine must be aged for at least 38 months. Out of this time period, the wine must age in wooden barrels for 18 months. Sometimes, Barolo wine will be labelled with the term “Riserva,” meaning the wine was aged in a cellar for at least five years.
With a minimum of 13 percent alcohol, Barolo wine is most commonly compared to the Pinot Noirs of Burgundy.
When cellared longer than five years, store Barolo wine in a dark environment at a steady temperature, preferably around 17°C or 62°F, but room temperature (between 15°C / 59°F and 22°C / 72°F) will do as well.
When enjoying Barolo, don’t forget to open the bottle sometime before drinking. Let the wine breathe and drink it from a large wine glass.
Barolo pairs best with flavourful dishes such as Prime Rib, Rib Eye Steak, Cottage Pie, Veal Chops, Roasted Goose and Venison Stew.
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