“Barolo is a red DOCG wine produced in the northern Italian region of Piedmont. It is made from the Nebbiolo grape and is often described as one of Italy's greatest wines. Barolo is often described as having the aromas of tar and roses, and the wines are noted for their ability to age and usually take on a rust red tinge as they mature.”I decantered the wine for an hour before pouring. The nose was a bit tight at first but it slowly opened up. Smells of dark fruit and earth (hmm I couldn’t pick up the Nebbiolo grape’s characteristic rose aroma though). The wine is rusty garnet, quite light coloured and non-opaque.
Ok, a sip. Medium bodied and full of dark cherries (ok, I can detect the rose now). Loving the nice looong finish. Tannins go well with creamy fatty cheese, yums.
This barolo was likely to be made in the “modern way" with new French oak. It’s quite drinkable even though it’s relatively young. More pleasurable and less “intellectual”, as compared to the high acidity/tannin of more “traditional” Barolo. In this (Barolo) war I think I’m on the side of the modernists.
They say a well-aged Barolo will turn lighter, so I shall wait a few more years to see if that’s true. It’s also supposed to become more velvety as the tannins integrate into the wine. 25 year old Barolo, anyone?
"As a young person, you love big, rich flavors -- so you drink Barolo. In your middle age, you seek something more solid, something less obvious -- so you drink Barolo. In your wisest years, you want a wine that allows you to think about and savor the pleasures of maturity, both its maturity and your own -- so you drink Barolo."
