By Ray Spaziani
Wine Talk
Ray Spaziani
In the Piedmont region of Italy there is a red wine produced from the Nebbiolo grape called Barolo. Nebbiolo is a small red grape with thin skin that is high in acid and tannins. It is the first grape to bud and the last to ripen.
To be a true Barolo, the wine is composed 100 percent of the Nebbiolo grape, unlike other big red wines of the world like Bordeaux, which is a blend of several grapes.
Burgundy is 100 percent Pino Noir and white Burgundy is 100 percent Chardonnay. Wines from Burgundy and the blends from Bordeaux are considered some of the finest in the world. Barolo ranks among them and is known as the wine of kings and the king of wines.
The wines are big and full bodied with lots of acid and tannins. They are compared to the great Pinot Noirs of Burgundy due to similar color characteristics and the fact that the regions have similar weather patterns.
Dried herbs and rose flowers and tar are the aromas frequently associated with Barolo. DOCG regulations require that Barolo be aged in oak for two years and one year in the bottle. In order to gain reserve status, Barolo must be aged in oak for three years and two in the bottle. All Barolo has a minimum of 13 percent alcohol.
Barolo is located in the northwestern section of Piedmont. This area is Langhe, which is about seven miles southwest of Alba. There are 11 communes that make up the wine producing area of Barolo. The five most prominent are Barolo, La Morra, Castiglione Falletto, Serralunga d’Alba, and Monforte d’Alba.
The eastern section is the Serraluga Valley and the Central Valley. The Serralunga Valley soils are high in sand and limestone. The Central Valley is higher in clay. The Serralunga Valley wines require more of an aging period than the Central Valley wines, which are fruitier and a little softer. The most well-known Barolo is produced in the eastern section by the Fontanafredda estate. The most prolific producer is the La Morra estate in the Central Valley.
DOCG wines are the highest classification for Italian wines. This includes specific production methods and a guarantee by the Italian government.
Barolo must be aged for 38 months. Eighteen months of the aging period must be in oak barrels. To be tabled reserve a total of five years of aging is required.
Barolo is a very age-worthy wine. However, younger wines can be quite drinkable and reliably inexpensive. Try this big, hearty, luscious wine. It goes great with pasta and stinky cheeses. I like it with steak.
Ray Spaziani is the chapter director of the New Haven chapter of the American Wine Society. He is on the tasting panels of Winemaker Magazine and Amate del Vino and is a certified wine educator and award-winning home winemaker. Email Ray with your wine questions or activities at realestatepro1000@gmail.com.