The Wine of Kings
and the King of Wines
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. For more on Brunello, click
Brunello di Montalcino).
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, see the map
of Barolo or contact 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.
Recent Barolos
Featured by IWM: (as
of 12/14/04)
Scavino 2000 Barolo Carobric $87.00
Aldo Conterno 2000 Barolo Cicala $89.00
Clerico 2000 Barolo Ciabot Mentin Ginestra $139.00 (1.5L)
Scavino 2000 Barolo Cannubi $87.00
Scavino 2000 Barolo $65.00
Sandrone 2000 Barolo Le Vigne $114.00
Aldo Conterno 2000 Barolo Bussia Soprana $62.00
Aldo Conterno 2000 Barolo Cicala $199.00 (1.5L)
Giacomo Conterno 2000 Barolo Cascina Francia $249.00 (1.5L)
Voerzio 2000 Barolo La Serra $179.00
Voerzio 2000 Barolo Brunate $179.95
Voerzio 2000 Barolo Cerequio $179.00
Voerzio 2000 Barolo Rocche dell'Annunziata $195.00
Pio Cesare 2000 Barolo Ornato $93.00
Famiglia Anselma 2000 Barolo $44.50
*For a full listing of IWM's Barolo, call 212.473.2323 or
click to order.
Sergio's Selected Producers: (Call
for availability)
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. To further understand this we recommend setting up a
a complimentary consultation with our Portfolio Manager Perry
Porricelli at 212.473.2323 or
via e-mail at perry@italianwinemerchant.com .
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.
Click
here for Lidia’s recipe, Risotto al Barolo.
IWM Featured Book:
The Mystique of Barolo
To
further understand the history of this wine and the “old
style” vs. the “new style,” we recommend
the definitive book, “The Mystique of Barolo” by
Maurizio Rosso and Chris Meier.
This lavish, newly translated
volume has won 2 international awards, including 'Best Wine & Food
Book of 2001 -- Gold Medal from the German Gastronomic Society'
-- at the prestigious Frankfurt Book Fair. The Italian edition
won the International Périgueux Prize for 'Best Italian
Wine Book.'
The book features 35 fascinating
interviews with Barolo producers, a detailed history of the
noble Nebbiolo grape, an exhaustive vintage chart (from 1868
to the present), sections on Barolo production, 177 labels,
detailed maps, and explanations of the new sub-zones. This
book is an essential reference tool for the Italian wine lover,
oenophile, and sommelier alike.
To uncover the mystique
of Barolo and to understand this wine as a cellar investment,
we recommend reading this overview page and consulting with
our Wine Portfolio Managers for the Baroli that best match
your palate and cellar. Contact Perry Porricelli at 212.473.2323
or at perry@italianwinemerchant.com for
a selection of wines that will send your taste buds into somersaults.
Whether you are just beginning the Barolo experience or you
are a seasoned taster, IWM recommends the 1998 Famiglia Anselma.
This all-star producer schooled in the traditional, "old
world" environment brings many exciting layers of complexity
to wine. For
more on Famiglia Anselma, click here.
Prices and
availability may change due to market conditions.
IWM is not responsible for typographical errors.
