Big - Bad - Brazen - BAROLO!

On Sunday I posted my first survey for wines. It didn't gain the traction I was hoping for, but it did get three votes--all three correct! So I said once the polling was done I'd tell you a little more about this wine. The following information about Barolo is taken from an article I wrote about this wine in Tastes of Italia Magazine. You can check out this magazine online. I am a regular freelance writer for this wonderful Italian foodie magazine - I write the lead-in section called "Tastes".

Such FANTASTIC Wine...

"Italy has thousands of grape varieties grown only in its native soil. For many, the most recognized wine of Italy is Chianti, made from Sangiovese grapes! But for true wine lovers, nothing compares to the power, elegance and style of the great Barolos. 

MORE AFTER THE JUMP...

Many consider Barolo the most powerful and biggest-baddest red wine in the world – to some, it’s too powerful! But pair a Barolo with the cuisine of Northern Italy and magic happens. These inky, black red wines are made with the Nebbiolo grapes. Because the Nebbiolo grapes are genetically high in tannins and late ripening, they impart huge tannic structure.

Historically these wines were considered unpalatable unless aged for at least 15 years, and considered great after a 20-year wait. This was mainly due to excessive use of oak and lack of modern technology to overcome their late ripening that often crossed into Northern Italy’s severe winter season. This cold season meant the wines fermented in fits and starts; they had to be left on their skins longer than most others, resulting in volumes of mouth-drying tannins.  Modern technology and winemaking practices have changed all that. Temperature-controlled rooms and steel tanks helped winemakers overcome the challenge, and Barolos are once again considered one of the truly great red wines of the world! Try one today with a nice bowl of sage-scented mushroom risotto – nirvana will follow!"