Attributes:
|
| Producer: |
Stefano Farina
|
| Region: |
Barolo, Italy
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| Varietal: |
Nebbiolo
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| Bottle Size: |
750 ML
|
1994: WineSpectator Rating: 84
|
| Acidity: |
clean
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| Body: |
light
|
| Complexity: |
opulent
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| Compliments: |
elegant
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Food Matches:
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| Cheese:
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Blue Cheese, Parmesan |
| Fish or Shellfish:
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Salmon / Trout, Bluefish and Mackerel |
| Pasta & Grains:
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(Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Meat & Tomato Sauce, Polenta, Squash or Pumpkin Ravioli |
| Poultry & Eggs:
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Duck Confit, Game Birds, Roast Chicken with Herbs |
| Red Meat:
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Barbeque Pulled-Pork or Ribs, Ham, Hamburgers, Lamb Shish Kabobs, Pork Chops, Pork w/Fruit Sauce, Salami, Salami or Sausage, Sausage, Variety Meats or Organ Meats, Veal Scaloppini, Wild Game - Elk, Caribou, Moose, Venison |
| Sauces:
|
Bagna Cauda, Red Wine Sauce, Tomato Sauce |
| Vegetables:
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Arugula (Bitter Lettuce), Beets, Cabbage, Eggplant, Fennel, Grilled Vegetables, Mediterranean, Grilled, Onions, Leeks, Peppers, Radishes, Shallots, Tomato, Vegetable Gratin or Stew, Wild Mushroom Strudel, Wild Mushrooms |
Considered the king of Italian wines, Barolo is made from the Nebbiolo grape in the Piedmont region of Italy. Full bodied, high in tannic, acidity, and alcohol, their aromas suggest tar, violets, roses, strawberries, even truffles. Very similar to, if a little more full-bodied than, Barbaresco. Barolos need to be aged for at least three years in the winery (five years if it is a Reserva), but benefits from additional aging. More recent vintages are fruitier in flavor, often a bit oaky, and may be ready to drink as soon as two to five years after release.
This noble variety from Italy is used primarily in Barolo and Barbaresco, two Piedmontese wines. It is a powerful, lusty grape, high in both tannin and acidity but balanced by an ample alcoholic content. Its color can be deep when the wine is young, but orangey tinges can develop within a few years. Its complex aroma is fruity, earthy, woodsy, herbal and floral.
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