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The word
Barolo evokes legendary imagery…the table of Louis XIV filled with
cornucopia and a bottle of Barolo lined-up for each guest. Flip
through the history pages and you will find the Nebbiolo grape, from
which Barolo is made, to be the choice of the veteran palate.
Barolo’s
real royal standing is the wealth of tastes and aromas the Nebbiolo
variety delivers like no other. Grapes from the right vintage,
nurtured to fruition by the right winemaker, produce a treasure
waiting to be uncorked. At the close of the millennium, Mother
Nature blessed the tiny Piedmont region in the foothills of the Alps
with some of the greatest vintages and wines to be produced since
the birth of the grape.
The
Barolo district consists of several medieval villages. These
townships boast a myriad of microclimates and soils, providing many
variations in flavor and aroma that are further accented by the
differing styles of the winemakers. The great classic style of the
past has collided with a promising new generation of Barolo makers.
The diversity and individualism of Italy are at their best here.
With the right guidance, you can tap into the characteristics of the
various communes, vineyards, and producers.
The
Grape
Where does this precious juice come from? The prized vine is the
native Nebbiolo. The cultivation of this grape dates back more than
seven centuries, to the 1300s. Despite its physical make-up, this
sensitive, thin-skinned grape is capable of producing highly tannic
wines. Though you might expect to see a deep, dark opaque juice from
a wine of this caliber, you won't. Expect instead a ruby shade
crowned with an orange halo in an approachable vintage.
This
noble grape generally ripens in late October, long after other
varieties have been picked. Nebbiolo struggles to ripen in this
difficult climate. In fact, Nebbiolo is named for the autumn fog
that descends over the Piemonte hills during harvest, nebbia
meaning "fog." However, with the cooperation of Mother Nature and
the artisanship of both “international” and “traditional”
winemakers, it can produce a uniquely perfumed and powerful red. The
goal is to keep the grape on its vine into early November to allow
the Nebbiolo grape to fully develop. The most common problem with
this strategy is that Nebbiolo may fall prey to unfavorable weather
conditions moving in from the nearby Alps late in the season.
The
Flavors
This is a masculine, full-bodied wine with aromas and flavors of
ripe strawberries, tar, licorice, tobacco, chocolate, roses, and
Asian spices - just to name a few. This complex wine best displays
its depth with proper ageing.
Beware!
This wine is austere and tannic in its youth. With innovations in
wine making, Barolo has shed some of the years previously needed for
the wine to evolve. However, if you are looking to drink young wines
from Piedmont, we recommend Barbera and Dolcetto for everyday
occasions.
The
Region
Several factors contributing to the magic of Barolo, most
attributable to the region itself. Here you encounter three of the
four “B’s” of Italy – Barolo, Barbaresco, and Barbera. (The fourth
"B," Brunello, flexes its muscle further south in Tuscany.
Similar to Burgundy’s Pinot Noir, this Barolo relies 100% on a
difficult grape grown in temperamental weather. Yet, as is true with
Grand Cru Burgundy, the risk for the winemakers is worth the reward.
The
vineyards of Barolo sit in the Langhe Hills, just southwest of the
town of Alba. The vines cover a relatively small surface area of
3,100 acres. The multiple microclimates create variations in quality
and style, as do the individual producers. The district is composed
of 11 communes, five of which produce 87% of the wine. These five
are:
La Morra
Barolo
Serralunga d’Alba
Castiglione Falletto
Monforte d’Alba
To
understand the subtle differences and distinctive traits of the
individual villages and crus, we recommend contacting our Portfolio
Managers. They will match your palate to the vintage, cru, and
producer best suited to you. It is these slight differences that
send wine enthusiasts on the quest for great Barolo. A terrific
primer on this subject is "The Mystique of Barolo," described below.
Barolo, a World Class Cellar Wine!
Barolo belongs in the cellar alongside the elite Grand Crus of
France and the cult wines of California. Barolo is not an
inexpensive wine. It is, however, a superior investment. Compare
various wines in a price-to-quality ratio, and you will want more
space in your cellar for Baroli. There has never been a better time
to invest in it - Piemonte has experienced a winning streak from
1996 to 2000, with each vintage displaying different levels of
fruit, balance and elegance.
Vintage
Press!
Wine
Spectator has awarded the 2000 Piemonte vintage as the first ever to
receive 100 points - this is a first worldwide. In addition, Robert
Parker has no hesitations calling the 1997 Piedmont vintage so good
that it's "freakish." IWM believes the critics are partially right
in their assessment. It should be noted that each of the winning
vintages from 1996 - 2000 will display different trademark
characteristics of Barolo which will appeal to each individual's
palate.
In the Kitchen with Barolo
Italy is about matching the wines of a region with the foods of the
region. The rich foods of Piedmont are best described as hearty. In
addition to Barolo, the region's other majestic product is the
mythical white truffle. Add shavings of this precious gem to your
pastas and you will immediately understand why. The restaurants of
Piedmont fill with the pungent scents of these truffles, as well as
wild mushroom risotto, golden Toma cheeses, and all sorts of
chestnut and hazelnut tortes. Barolo, as well as many of the other
Nebbiolo-based wines, are suited to complement these substantial
flavors. Here is a recipe by Lidia Bastianich (from the book, "Vino
Italiano") that captures the spirit of Piemontese cooking.
Compliments to Sergio Esposito and The Italian Wine Merchant
Who is
Sergio Esposito and the Italian Wine Merchant?
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