When it comes to Italian wines, few can match the prestige and allure of Barolo. Often referred to as the "Wines of Kings".
And as Barolo is one of my favourite wine grapes in the world, I thought it only fitting to dedicate an entire post to this beast of a wine.
History of Barolo Wine
Barolo wine derives its name from the village of Barolo, located in the Piedmont region of Italy, and the wines are made from the Nebbiolo grape.
The etymology of "Barolo" is believed be traced back to the Celtic term "bas reul," meaning "low area," which reflects the village's geographical position within a valley surrounded by hills. The wine itself gained prominence in the mid-19th century when it was transformed from a sweet style to a dry red wine through the efforts of influential figures like Camillo Benso, Count of Cavour, and Marchesa Giulia Colbert Falletti di Barolo. They collaborated with French oenologist Louis Oudart to modernize winemaking techniques, leading to the creation of what is known today as Barolo. This association with Italian nobility earned Barolo the moniker the "Wine of Kings," a title that underscores its status in the world of wine today.
The Wine Regions of Barolo
The Barolo wine region is divided into several sub-regions, each contributing distinct characteristics to the wines produced. The Central Valley, which includes La Morra, Barolo, and Novello, is known for its more approachable and elegant wines. La Morra, the largest of these sub-regions, typically produces wines with floral aromas of lavender and violets, along with smooth tannins. In contrast, the Barolo commune itself often yields wines that are slightly more structured and concentrated than those from La Morra. Key vineyards in this area include Cannubi and Brunate, which are celebrated for their rich and velvety profiles. The Serralunga Valley, encompassing Castiglione Falletto, Monforte d'Alba, and Serralunga d’Alba, is recognized for producing powerful and concentrated wines with high tannin levels. The soils here are predominantly limestone, which stresses the vines and results in wines that can be austere yet deeply expressive, often requiring longer aging to reach their full potential.
Within these sub-regions, specific areas further enhance the diversity of Barolo wines. For example, Monforte d'Alba is known for its intense and structured wines due to its clay-rich soils that impart boldness on the palate. Top vineyards like Bussia and Ginestra showcase classic Barolo characteristics such as rose petals and spices. Meanwhile, Serralunga d'Alba features some of the highest tannin levels in the region, producing robust wines with distinctive bitter orange notes; the most notable vineyard in this area is the Vigna Rionda. This vineyard's unique combination of calcareous soils, optimal sun exposure, and a long history of esteemed winemaking has established it as a benchmark for quality Barolo.
Each sub-region's unique terroir—comprising soil composition, altitude, and microclimate—plays a crucial role in defining the flavour profiles of Barolo wines. This complexity is what makes Barolo one of the most prestigious wine regions globally, celebrated for its ability to produce both approachable and long-lived wines that reflect their specific origins.
General Characteristics of Nebbiolo
As mentioned above, Barolo wines are made from the Nebbiolo grape, and to be labelled as Barolo, a wine must be made from 100% Nebbiolo grapes. This strict requirement is part of the regulations established by the Barolo DOCG (Denominazione di Origine Controllata e Garantita), which governs the production of this wine.
As for the profile of the Nebbiolo grape, it is known for its complex flavours and remarkable aging potential. On the palate, you can expect an array of flavours, including cherry, rose, tar, and earthy notes. The wine’s aromas are equally captivating, often described as floral and aromatic, with hints of truffle and spice.
One of the striking features of Barolo is its ability to evolve over time. Young Barolo can be quite tannic and bold, but as it ages, it develops a more nuanced character, showcasing softer tannins and deeper flavours.
Because of Nebbiolo's striking complexity, one of my favourite pairings for it is a glass of Barolo and a gourmet burger. Not only do the tannins of Barolo help to break down the fat of my meat patty, the toppings of the burger both make the red cherries on the wine brighter, and they give the wines earthy notes a prestigious leg to stand on; this is honestly one of the best Barolo pairings ever!
Comments