I've been testing wines from the South like montepulciano d'abruzzo and Aglianico. I purchased random wines, 25 each of Aglianico and montepulciano. I was blown away by the quality, complexity, of these wines from young to old. I find Aglianico to be more consistent and better wines. I compared these wines with cabernet from Europe, of course, and actually enjoyed these wines more than many well-known Tuscan and Bordeaux wines. What amazes me if the lack of interest in these wines. Must be me
There is a good level of interest in both, but more so for more wine savvy people. Value for the money is excellent, some age well also. It’s impressive that you bought so many to taste through. A good learning experience. Cheers. 🍷
I heard you describe the 2015 Barolo and that’s exactly what I have been experiencing with some of the Barolo in my cellar. I checked and I have bottles of 2015. Will the 2015 Barolo soften with age, or should I just dump it and free up cellar space?
They will soften, but many will have elevated alcohol levels. Some are overripe, a problem with Nebbiolo. I wouldn’t dump it, but giving them a good aeration before drinking will help. I don’t suggest keeping the ‘15 for many years.
Thanks, that’s one of my very early videos. I did quick google search about the grape skins, some call it thin, others thick. For me, I call it thicker skinned versus Pinot Noir, but not quite like Cab Sauv. Clonal variation can also come into play.
Would you ever decant through cheesecloth into the decanter to get more of the wine out without the sediment? Seems as if some people don’t like this method as it may filter out flavour compounds but I’d be curious to hear your thoughts.
I’ve only used cheesecloth one time, never again. I found that it caught nothing more that couldn’t be removed with standing the bottle upright for a day and then decanting carefully.
That’s exciting! ‘74 is a good vintage for Barolo. It’s a vintage that is now past its prime, but if it was stored well, it should still be a treat. I suggest standing the bottle upright for a day to allow the sediment to work its way into the base of the bottle. The color will be pale red with some amber tones at the edge of the glass. One indicator on the condition of the wine is the bottle fill level. When the bottle is upright, the space between the high point of the wine level and base of the cork shouldn’t be more than about a half inch. If the gap is larger, it’s not a great sign.
Hey one thing I learned, if you hear Barolo?? You wanna pay fer it if ur into it. But if price is a point in this?? Theres Nebbiolo D'Alba or Langhe ment tobe drank younger. So its not the solid 8 plus year old bottle you really should shoot for with Barolo. Otherwise if its not ready to open, to young?? Not gonna get the experience. Plus storage is key, laying over on its side in a rack, temp control!!
I mainly get my vine from Costco Barolo is almost always available Barbaresco comes around only once or twice a year Is there less of it to go around To me they taste the same anyway
Great video on a wine I would love to have the funds to enjoy more of! I fully agree with you on the comparison of Pinot Noir to Nebbiolo. Other than the complexity shown by both grapes when well made and matured, there is NO comparison. However, a grape that does compare is Freisa (believed to be one of Nebbiolo's parents). It it is slightly more rustic and unruly, but well aged from a good producer, it takes on some of Nebbiolo's wonderful qualities, with some of its own personality! Regarding the Cru Vineyard vs Blended debate, I have some of the 2014 (not a bad vintage, but not great either) Elio Grasso Barolo. This is a blend of their two cru vineyards which they felt where better blended than the sum of their individual parts. I haven't tried it yet, but looking forward to seeing if they where right to blend the two cru's together...........
Thank you for the good word on the video. It's one of my early channel post. The PN/Nebbiolo comparison is one I've never understood. The structure of the two are completely different with latter showing more acidity and tannin. As for the Barolo Cru vs blend, in more marginal years, I'll always go with the blended vineyard option. FYI, I'll be posting an old Barbaresco video in late May.
@bobpaulinskimasterofwine7234 I will look forward to your Barbaresco video. I recently bought some Manuel Marinacci Barbaresco from 2016 & 2019 vintages. A single vineyard wine from a section of the Rocche Massalupo vineyard in the village of San Rocco Seno d’Elvio. Even though it is single vineyard, Mr Marinacci never labelled it as such until 2017!
Maybe some comment from your side on Langhe? Excellent and very professional video, unfortunately I didn't have any Nebiollo around and only Grauburgunder in the glas while watching your video.
Valid point! Thinking through each video, it’s a matter of what to include and what to cut. And Grauburgunder can be fun! Thank you posting the comment.
Great video as always 👏🏻 I’ve recently had my first Barolo and was completely blown away by it. Unfortunately these wines arrive in Brazil at crazy prices (sometimes 4-5x) more expensive than in European market.
Thank you Felipe. I’ve heard similar stories from others in various places around the world. Maybe I can bring you a bottle or two on my next trip to Argentina!
Haha you should try to visit Brazil soon too! There’s a blooming winemaking scene here and some really interesting wines being produced. A humble tip: In Argentina, try finding the Carlos Basso - Signature, Petit Verdot. It’s one of the most beautiful wines I’ve had lately, it had such a bouquet that haunted me for days!
@@felipe_callado Brazil sounds good to me! I like Petit Verdot as part as a blend to add depth and structure. As a solo variety wine, it’s rare to find one that I really enjoy. I’ll need to put your suggestion to the test.
love Barolo. 90% of what i buy now is Barolo. Gonna be going to Alba and Barolo in the summer, super excited. tasted some amazing wines from Gattinara this week, that DOCG is super underrated in my opinion.
90%! Impressive! I love Barolo as well. I agree on your Gattinara comment. The problem is they are not easy to find. I’ll be in Italy in a few months as well, but further south. Thanks for the comment.
Great information. I do have to say I likewise enjoy Nebbiolo from other regions in and outside piedmont like Ghemme, Alto Piedmonte, Vale d’Aosta, Lombardy……. But I do agree the Barolo blends for me can be so much better, to drink and on the wallet. And I do like chinato.
Thanks for the comment. Gattinara, Ghemme, Spanna can all be very good Lombardy has some very good Nebbiolo as well. I agree with you. Barolo is a cut above.
Thank you for this video. While I have had both Barolo and Barbaresco wines. It wasn't until you touched on the differences that I understand the wines now. I have a Kirkland 2017 Barolo on hand, but for the most part these wines are above $50 and I only tend to have one or two of the Piedmont wines at a time.
Another great video! Lots of valuable information. Nebbiolo is one of my favorite varieties and Barolo is the King of wines. Keep the videos coming. Salute!
Hey Bob, just wanted to say that I found your channel a couple of weeks ago and I can't get tired of your videos. Very informative and interesting content! Any opinions on the 2009 vintage? I had bottle of Boscaretto by Batasiolo yesterday and it was bit disappointing.
Hey Rafael, I’m glad you found my channel, pleased to hear you’re liking the videos. 2009 for Barolo was a tough vintage. I haven’t had any in some years now, but I recall trying a few on release. I ended buying none to cellar away.
Hi Bob, thank you for this fantastic video. I knew about the traditional and modern school of wine makers of Barolo but now you made me really curious about them and I would like to try the two styles of wines. Have you got any tip on how to recognise the two styles when buying a bottle of Barolo? Many thanks
Hi Laura, I’m very glad to read you enjoyed the video. There is no way to distinguish by looking at the labels. That said, here are a few modernist Barolo to search out includes, Renato Ratti, Elio Altare, Pio Cesare or Luciano Sandrone. A few traditional Barolo include, Bartolo Mascarello, Giuseppe Rinaldi, Bruno Giacosa or Luigi Oddero. These will take a bit of searching out, but they all have decent distribution. I hope that helps.
Glad you liked the video. As for the styles, the modern is Renato Ratti, Elio Altare, Sandrone or Clerico vs the traditional such as Giacomo Conterno, Mascarello or Einaudi.
A UC Davis professor told me Nebbiolo vines look unhealthy in good health. The largest production in North America is in northern Mexico in the Guadalupe Valley. Costco in Ensenada has a number. Thomas Fogarty makes a nice Santa Cruz Mountains Nebbiolo. No rotary fermenters.
I'm enjoying your very informative and easy-to-follow videos! Kudos! While a very experienced culinary connoisseur, I'm a relative novice from the wine side and have been self-studied wines avidly for the past few years as well as starting to explore the different varietals. Among the reds, I've been a fan of the Bordeaux varietals but am looking to expand my horizons into Nebbiolo. I came across two and wondered if you knew of them or had any thoughts on the 2018 G.D. Vajra Barolo Albe or 2018 Adriano Marco e Vittorio Basarin Barbaresco. Thanks!
Mickey, thanks for the good word. I’m glad you’re liking the videos. I’m trying to make them informative, yet with not too much wine geek speak. You’re getting into Nebbiolo, check out my Barolo video! Thank you!
@@bobpaulinskimasterofwine Thanks, Bob. Just enjoyed your video on the Marche, one of my favourite parts of Italy. Recanati, the birthplace of the great Gigli, is one of my favourite places in the world. I really enjoy good quality Verdicchio dei Castelli di Jesi and Rosso Conero.
What a gem of a channel I've stumbled upon. Cutting right to the core facts, going over all major aspects... Definitely gonna stay! One question popping in my mind: despite the differences in specific winemaking techniques (which always revolve around the grape variety and the terroir), how does the 'Barolo Boys' revolution compare to the modernist take on Rioja? I'm under the impression that there's a common element in that there was an attempt to break up with the traditional principles by designing the new style almost specifically to obtain wines with opposite characteristics to their predecessors' (at least in Rioja, maybe not so much in Barolo). Is there a parallel there or am I just overthinking it?
Thanks for the comment. It’s good you’ve stumbled upon my channel. It’s new, started in December 2022. As for the Rioja/Barolo comparison, some elements are alike, but there are differences as well. With Rioja, the stylistic extremes can sometimes be found with a single producers range of wines. You’ve raised a point that might be worth a further look in a video. Glad you’re staying, please spread the word with your vino minded friends!
@@bobpaulinskimasterofwine thanks for your keen remark, and glad that I've given you some content idea! I'll no doubt share with friends, and I'm glad it's skyrocketed to watching suggestions in just three months! No doubt a sign of good quality.
got super inspired by this barolo video. i actually wrote about barolo in my exam paper. and remember how hard it was to find more "in-depth" information about the subject. so I'm working on making it into an videopresentation for youtube. hopefully it can help other people diving into the Barolo subject.
That’s wonderful news! I’m very interested to see the YT video. Please let me know when it’s posted. I’m sure it’ll be appreciated y many. As always, thank you for the good word. 🍷
Lombardia offers a very different version of Nebbiolo. They tend to be lighter in style. I’ve only had a few from there, but I found them quite good. Another from Piemonte that’s worth searching out is Gattinara. A bit less concentrated than Barolo, but can be excellent.
@@bobpaulinskimasterofwine What an amazing response, would have expected some well known tips like Roero or Langhe but you added something completely new which befits a Master! Maybe do a blind tasting with Nebbiolo alternatives to Barolo and mix in a real one to see if they stack up! There are not many experts on RU-vid who have the balls to taste blind on video besides maybe Konstantin Baum, Peter Koff and Patrick Farrel.
@@itsmederek1 I burst out laughing at your comment. I know both Peter and Pat, never met Konstantin. Blind tastings seem to get a lot of attention. I like your Nebbiolo video idea.
Very interesting video. I love barolo. Probably my favourite wine region in the world. No other country than Italy can make great wines from nebbiolo. especially Barolo.
