Hi Contrapunctus. You're absolutely correct, the 'foggy' appearance of the grape itself at harvest is indeed one of the potential origins for the grape name, as is La Nebbia, the fog that rolls into many Langhe vineyards around harvest. Thanks for watching!
Hey I'm from Alba, Piedmont, and I really liked this video. Great job. I would like to point out one thing though: A good Barolo can age way more than 15 years. It can go up to 40-50 years of aging with no problem. I worked with Barolo wine and last year we sold a bottle from 1968. The customers said it tasted great. With Barbaresco you can reduce this aging potential to maybe 25-30 years, which is still a lot.
Hi Amore, you're certainly correct in that a great Barolo can go the 'long haul'. But for the sake of this tutorial its always safe to give a window where you 'know' the wine will be screaming. To me, things start getting dicey with regards to the potential longevity of Barolo after about 20 years...
I know it's a 4 years old comment but I just needed to say that you are right half. I just opened a bottle of Barbaresco from 1976 so it's been 42 years and I got to say that I never tasted a wine that good previously. My father was keeping this bottle for collection because he taught that the wine was not meant to be drinked sinced it was so old and because he had a previous experience with a Barolo from 1963 in Italy and he didnt wait for it to develop 1-2-3 hours before tasting but now we opened the bottle 2 hours before and 1 more hour in the glass and it tasted amazing. So powerful, fruity, aromatic. Then I had an orgasm when I tried it with Parmigiano Reggiano :0 my mouth "exploded" :)) It continued to develop after hours and the taste lasted for 30 minutes on the palate of the mouth. To finish my poem I need to say that I still have an untouched bottle of BAROLO from 1959 and at the moment we just entered 2019 so it will be 60 years old Barolo if I decide to open the bottle this year but as I see that they last very very long, I may wait for a optimal occasion like wedding or new work or something.
Family relation by any chance, Bill? :-) Either way, you're right. Kyle is definitely one of the most enthusiastic and charismatic wine educators on the web. I've been enjoying his videos for the past few years.
stupid question here. Are these wines sweet or dry? i wanna buy a bottle for my wife after we have our daughter. Piedmont is where my ancestors are from. primarily the commune of Demonte.
Hmm..I think It`s considered that the name, Nebbiolo, comes from the appearance of the grapes. Not the fog it self. Langhe and Asti etc. are not pariculary foggy areas. I studied in Torino and spent lot`s of time in the south of Piemonte. Ever since it has been one of my favorite wine regions in the world. Anyways, Good video Thx
Great Kyle, are you sure there is no Italian DNA in you? You show a lot of passion for Piedmont wines and clearly know the sentiment of this region. In our B&B here in Roccaverano, in the Langhe of Asti we see the same passion when our guests arrive, to enjoy tasting Barbera and Nebbiolo at the cantinas just minutes away. Or in about 1 hour be in Barbaresco (your picture around 2 minutes) or Barolo. Is there any better way to enjoy life, the passing of time, than being in a Trattoria or Osteria with home cooked, hearty food of Piedmont and a bottle of Barbera? Make sure to ask for the traditional desserts in the company of some chilled Moscato. Love Life! www.cascinarosso.com
Amazing video Kyle!!
Kyle is great at explaining wine. Love him.
Hi Contrapunctus. You're absolutely correct, the 'foggy' appearance of the grape itself at harvest is indeed one of the potential origins for the grape name, as is La Nebbia, the fog that rolls into many Langhe vineyards around harvest. Thanks for watching!
Thanks for all of your tutorials. Here in Scottsdale studying for Cert Somm. These are helping a lot
Hey I'm from Alba, Piedmont, and I really liked this video. Great job. I would like to point out one thing though: A good Barolo can age way more than 15 years. It can go up to 40-50 years of aging with no problem. I worked with Barolo wine and last year we sold a bottle from 1968. The customers said it tasted great. With Barbaresco you can reduce this aging potential to maybe 25-30 years, which is still a lot.
Hi Amore, you're certainly correct in that a great Barolo can go the 'long haul'. But for the sake of this tutorial its always safe to give a window where you 'know' the wine will be screaming. To me, things start getting dicey with regards to the potential longevity of Barolo after about 20 years...
I know it's a 4 years old comment but I just needed to say that you are right half. I just opened a bottle of Barbaresco from 1976 so it's been 42 years and I got to say that I never tasted a wine that good previously. My father was keeping this bottle for collection because he taught that the wine was not meant to be drinked sinced it was so old and because he had a previous experience with a Barolo from 1963 in Italy and he didnt wait for it to develop 1-2-3 hours before tasting but now we opened the bottle 2 hours before and 1 more hour in the glass and it tasted amazing. So powerful, fruity, aromatic. Then I had an orgasm when I tried it with Parmigiano Reggiano :0 my mouth "exploded" :)) It continued to develop after hours and the taste lasted for 30 minutes on the palate of the mouth. To finish my poem I need to say that I still have an untouched bottle of BAROLO from 1959 and at the moment we just entered 2019 so it will be 60 years old Barolo if I decide to open the bottle this year but as I see that they last very very long, I may wait for a optimal occasion like wedding or new work or something.
Good video. I was wondering why you didn't make one on Veneto and Amarone. All the best.
I just want to thank you for this and all your educational video. It really help me with my somm exams. I wish you make more of this style video.
Family relation by any chance, Bill? :-) Either way, you're right. Kyle is definitely one of the most enthusiastic and charismatic wine educators on the web. I've been enjoying his videos for the past few years.
Great video!! Well produced, awesome personality, and valuable info. Salut!!
Your videos are great! I wish there were more...what about Spain for instance? :-)
stupid question here. Are these wines sweet or dry? i wanna buy a bottle for my wife after we have our daughter. Piedmont is where my ancestors are from. primarily the commune of Demonte.
all dry!
Hmm..I think It`s considered that the name, Nebbiolo, comes from the appearance of the grapes. Not the fog it self. Langhe and Asti etc. are not pariculary foggy areas. I studied in Torino and spent lot`s of time in the south of Piemonte. Ever since it has been one of my favorite wine regions in the world. Anyways, Good video
Thx
Alba is pretty foggy. I lived near Asti and I visited often my friends in Alba and almost every morning was foggy.
Great Kyle, are you sure there is no Italian DNA in you? You show a lot of passion for Piedmont wines and clearly know the sentiment of this region. In our B&B here in Roccaverano, in the Langhe of Asti we see the same passion when our guests arrive, to enjoy tasting Barbera and Nebbiolo at the cantinas just minutes away. Or in about 1 hour be in Barbaresco (your picture around 2 minutes) or Barolo. Is there any better way to enjoy life, the passing of time, than being in a Trattoria or Osteria with home cooked, hearty food of Piedmont and a bottle of Barbera? Make sure to ask for the traditional desserts in the company of some chilled Moscato. Love Life! www.cascinarosso.com