In this video, Bob Paulinski Master of Wine will talk about one of the great wines of the world, Barolo. Two wines will be compared, a Barolo from 2019 and another from 1997, both outstanding vintages. Barolo is produced in the Piedmont region of northwest Italy, made entirely from Nebbiolo, they also have outstanding aging potential. Bob will discuss what happens to a wine it ages.
2019 Vite Colte Essenze Barolo $43
1997 Cascina Bruni Bricco Rosso Barolo $100-$250
#barolo #nebbiolo #winetasting #italianwine #winelovers #wineenthusiast #winelife #mwlife #piedmont #italy #winecellar #wset #masterofwine #bobpaulinskimw
Chapter Markers
00:00-00:35 Intro
00:36-03:53 Wine 1 Tasting
03:54-08:54 How to Open an Old Wine
08:55-11:20 Wine 2 Tasting
11:21-14:06 Retasting
18 Comments
Fascinating comparison of young versus mature Barolo to show us the contrasts!
While not nearly as different in age, I recently had two Barolos: one that was ~6 years old last autumn and one a few weeks ago that is the most recent release of 2021.
Last autumn, I opened a 2018 single-vineyard Barolo from Cannubi with somewhat high hopes. However, it smelled/tasted rather simple and underwhelming (lacking in the floral department) despite drinking through the bottle over the course of weeks (stored in refrigerator but tempered each tasting). In contrast, one of our students hosted a party and had a 2021 Silvio Grasso Barolo which retails at half the price of the aforementioned single-vineyard Barolo. While I am not sure how long she had the bottle uncorked (not decanted, I believe), the floral characteristic was lovely as I had expected from the varietal combined with good fruit and savory qualities. Since I like big tannins and acidity, I savored it by sipping on its own as well as with a variety of food.
This has left me with some questions:
Was this a matter of the single-vineyard wine requiring more aging? Or, is the younger wine just better made?
Or, perhaps my palate is currently more favorable to the multi-vineyard/sub-appellation Barolo?
Cheers with some Prokupac '17 from central Serbia!After 8 years wild beries shine as just picked from the forest and mixed into some serious semi dark chocolate, on a oak plank,that wil become a barell.
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Of course, another great video. I was drooling all the way through it. Question, when you tasted the wine 4 hours later, did you leave the bottles uncorked?
Will be visiting the region this summer. I look so forward to tasting (drinking) all these amazing wines!
Thanks for another great video. Barolo is a wine I don't have experience with…but would like to.
I’m someone who needs to develop a taste for Barolo. I joke that it’s like drinking liquid shoe leather. I do know one thing: I will never open a Barolo for my friends who hate any wine with a puckery sensation.
Hi Bob, great bottles…..let me ask you a question, acording to your experience what would you say is the best method when you want to let a wine breathe and oxygenate so it opens come to life and settle but without decanting..??
In my case I use just smaller decanters with different shapes from the classic with less surface of air contact…..I'm from Argentina and in my experience with our wines is that every single red wine from young to middle range to really evolved get much better with aeration…..I've never tasted not one red argentinian wine that tasted better right out of the bottle.
Thanks…!!!
Ahhh. Great wines. Love Barolo, but I kind of like the multi-vineyard blends over the UGAs many times. And the prices are so much better. Thanks for the post. No red for me tonight, Luxembourg Pinot Gris. 😎. Cheer!
Your videos often get me in the mood to open a bottle of something good. Nothing wrong with Barolo, but I’m sipping a fantastic Paso blend of 44% Cab, 24% Petit Verdot, 19% Malbec and 13% Cab Franc. Now THIS is delicious! And I didn’t need to wait 10+ years to drink it, as it’s a 2019 vintage.
Top video as always Bob, very informative and enjoyable – thank you ! 🍇🍷
Vite colte has a very good Barbaresco as well. I'd love to have your patience to cellar a wine for so long. My record so far is 4 years. Shame on me
What's wrong with using iodine to sanitize clamps and hoses in a winery?
My mouth was watering at the descriptions. Very Well Presented. Thank you
Gorgeous description. Now I'm craving an old bottling of Barolo. Some wines are just made to develop!!
Thanks, Bob. Interesting video
I have mainly 2011 and 2012 Barolos at home (along with two bottles each of 2010 and 2018 Barbarescos, and some 2019 Langhe Nebbiolos).
I think I will leave my 2013s, '15s, '16s, '17s, ' 18s and '19s (a half-case of each) in the merchant's cellars for now, given the wine's legendary longevity.
You might just have inspired me to open one of my Barolos this weekend.
Neat to see those reviews, the wine sounds great to me. I have a couple Kirkland 2020 Barolos I'm holding, but I've yet to try Barolo. If I see another Kirkland release, which I anticipate soon, I'll have to grab an extra bottle for immediate consumption. Thanks for the review, well done as always.
I recently opened a 2000 Barolo and it was fantastic. The wine was at the top of it's game. I suspect that it would easily last another 10 years. I wish I had more!
They sound amazing wines there, thanks for sharing.
How would recommend storing wines at home. Do you have a wine fridge or dedicated cellar. Be great if you could cover this in a video sometime.
Thanks again Bob, cheers