Barolo Wines, derived from the Nebbiolo grape, are characterized by their dark red color and rich, complex flavor. The name comes from a section of Piedmont, Italy. These wines often carry floral flavors – violet and rose are the most common – as well as fruit or oaky tints. Barolo wines are prime candidates for aging.
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Barolo wine has amassed a number of nicknames throughout its 200-year life in Italy. Referred to as “the king of wines” and even known as the Italian burgundy, Barolo is a traditional favorite red brimming with flavors of cherry, tar, and roses.
Barolo was first introduced into the Piedmont section of Italy during the 1800’s and its primary grape is the nebbiolo. Suitable vineyards to produce these grapes must be rich in calcareous-clay soil and hilly as opposed to flat acres. Nebbiolo grape vines require a good amount of sun and produce fruit late in the season.
Barolo is also known as an acidic wine and can also be very rich in tannins. Because of this, barolo wines actually have their own law with regards to how long it must age in its barrel for a minimum of two years and then one additional year as the producer sees fit. Even after this standard aging process, barolo wines must continue to age in its bottle before it can be considered for human consumption. It is not uncommon for barolo wine to age for up to ten years before it softens.
Barolo wines tend to be lighter in color which becomes deeper as the wine begins to age. They can consist of an abundance of flavors and aromas in addition to the more common cherry and rose that it is known for including chocolate, licorice, leather, eucalyptus, tobacco, spices, mint and strawberries to name a few.
Barolo wine is best paired with foods that are of similar weight such as pastas and meats. Lighter fair may be overwhelmed by the wine.
Barolo was first introduced into the Piedmont section of Italy during the 1800’s and its primary grape is the nebbiolo. Suitable vineyards to produce these grapes must be rich in calcareous-clay soil and hilly as opposed to flat acres. Nebbiolo grape vines require a good amount of sun and produce fruit late in the season.
Barolo is also known as an acidic wine and can also be very rich in tannins. Because of this, barolo wines actually have their own law with regards to how long it must age in its barrel for a minimum of two years and then one additional year as the producer sees fit. Even after this standard aging process, barolo wines must continue to age in its bottle before it can be considered for human consumption. It is not uncommon for barolo wine to age for up to ten years before it softens.
Barolo wines tend to be lighter in color which becomes deeper as the wine begins to age. They can consist of an abundance of flavors and aromas in addition to the more common cherry and rose that it is known for including chocolate, licorice, leather, eucalyptus, tobacco, spices, mint and strawberries to name a few.
Barolo wine is best paired with foods that are of similar weight such as pastas and meats. Lighter fair may be overwhelmed by the wine.
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