Barolo
Barolo [Bah-ROLE-Oh] and Barbaresco are two of Italy’s most famous red wines; full-flavored, robust wines that benefit from aging and are capable of matching up to hearty dishes. Aromas of violets, chocolate and prunes are typical of both wines. If Barbaresco is a middleweight wine, think of Barolo as the heavyweight champ of Italian wines.
Known as “the king of wines, the wine of kings,” Barolo is possibly Italy’s greatest red wine. It is produced from 100-percent Nebbiolo grapes grown on the hills surrounding the town of Barolo. Barolo must have a minimum of 12.5-percent alcohol and be aged a minimum of three years, with two of those years in either oak or chestnut casks. The wood contributes to the smoky, woody flavors of the wines, making them pair well with medium- to full-bodied meat and pasta dishes. Barolo that has been aged five years may be labeled “Riserva.” Maceration (leaving the skins of the grapes in contact with the pressed juice) lasts anywhere from 10 to 40 days, leading to diverse styles. Traditional producers have a longer maceration, creating a more robust wine. Other producers make a more modern-style wine, using more new oak and striving to retain more berry fruit, which results in a wine that is drinkable sooner but is also able to improve with age.
