Barolo and Breathing...

It's Sunday, time for newspapers, leisurely coffee, and long naps... that, or quickly scanning the news, driving through for coffee on the way to the market, and sorting the mountains of laundry waiting for your attention. Regardless of your Sunday path you probably have better things to do than marvel at my blog ;-).

So, since I'm a blogger and must post, I thought I'd offer a quick insight into one of the world's most famed and yet often little understood wines -- Barolo. I promise, this will only take a minute to read, and will further empower you as a wine consumer.

Barolo

Following is an excerpt from Taste of Italia ...you should check this magazine out, it's rated America's #1 Italian cooking magazine. My by-line in this wonderful foodie magazine is the four page lead in section titled "Tastes" - in each issue my column focuses on seasonal fruit, vegetables, meats, wines, seasonings/spices, and other fun culinary items related to Italy and Italian cuisine.

Barolo! Italia’s Great and Powerful Wine!

By Patrick Bartlett

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. 
 
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 help 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!

Decanting a Barolo

Decanting wine is appropriate for two reasons:

1. To remove an old wine from its bottle and separate the sediment collected on the bottom.
2. To allow an older wine to breath and expand its bouquet for optimum wine tasting.

Many people like to decant because it looks cool, which is perfectly fine, all red wines benefit from oxygen, but unless it's a big (tight tannic) wine, that needs to open up, it's not totally necessary. And for white wines, it's never necessary, unless perhaps you have a huge oak-aged Chardonnay.

And NOW I'll stop, since you have things to do on this Sunday... hopefully at some point you'll have a nice glass of wine and make it a Funday!