Barbaresco
Barolo’s younger cousin, Barbaresco [Bar-Bah-RESK-Oh], is also produced from 100-percent Nebbiolo grapes, grown on the hills surrounding the town of Barbaresco. Barbaresco is located 25 miles northeast of Barolo. The maceration and aging is less than Barolo, creating a lighter style of wine. Barbaresco must be aged two years, one year in oak or chestnut casks. Like Barolo wines, Barbaresco must have a minimum of 12.5-percent alcohol.
Grape Type: Nebbiolo
Aromas: Earthy and strong, violets, roses and tar. Suggestions of truffle and licorice.
Flavors: Dry, with intense dark fruit that grows rich and smoky with age.
Styles: Traditional, Strong and tannic when young, velvety and rich with age, medium to full bodied. Barolo is always powerful, with highly intense, concentrated dark fruits and rich tannins. Modern, Softer, more approachable and slightly less tannic, but does not sacrifice the highly concentrated, ripe fruit flavors. Powerful tannins give way to complex, supple yet medium-firm flavors in both. Usually ready to drink younger.
Food Pairings: Rich pastas, hearty stews, red meats, game, Gorgonzola (or any blue veined) cheese.
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