Barolo For Beginners
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- Опубліковано 5 вер 2024
- Over the last few weeks, I had taken a deep dive into Barolo which culminated with a dinner with Giulia Negri, aka Barologirl. I learned so much from her and I wanted to share my current views on Barolo with my viewers and subscribers.
This is out of my comfort zone as Barolo is not a wine region that I have any greater knowledge or tasting experience than most of my viewers. But I thought it was important to show the process of learning about wines. It starts with a little bit of knowledge but you need to personalize your understanding by drinking the wines yourself and forming your own opinions.
Correction: I think in the video I said Barolo is aged in Slavokian oak which is incorrect. It should be Slavionian oak
Love to hear that you are starting to explore my favorite grape variety!
Looking forward to the upcoming videos
Chr A: thank you for viewing my video and your comment. I hope viewers/subscribers enjoy my journey as I learn more about Barolo and the Nebbiolo grape in general. Please like, subscribe and keep watching. Cheers!
Great video- I agree with many of the comments here that even though Piedmont may be benefitting from climate change now, that trend can't go on forever. Most of the classic wine regions are going to struggle eventually as temperature continues to climb. Your emphasis on altitude in Barolo is an interesting take- I usually hear more about altitude with Malbec. Keep up the great work. One quick correction, you mentioned "Slovakian" oak, but in fact, the oak is "Slavonian" oak (which is a region in Northern Croatia).
noahcap: thanks for the catch...I will see if I can edit that out. Cheers!
Very good review! I also like Barolo a lot, so start to collect some of wine. It was very helpful to hear your opinion and hope to more learn from you in the future. Thanks
K H: thank you for your continued support. Cheers!
Very interesting study on Barolo! I like your theory on the elevation, I have heard of a similar one about Burgundy(that most of the burgundy grand crus are located in the middle of the slopes). I look forward to your future reviews about mature barolo wines.
Will: Yes, I think in general, you are looking for midslope as on a hill, that is where the sun gets maximum exposure. The difference is now with global warming, in fact, mid slope might get too much sun. You are probably talking a 1-2 degrees Celsius variation in the last 15 years which is huge for a grape type like Pinot Noir and Nebbiolo. That will probably shorten the ripening time by 3-4 weeks. Think of how many back vintages would have been magnificent if they had 3-4 more weeks of sun exposure. Cheers!
To get a sense of how Barolo is and why it is how it is you should travel to Piemonte. We spend there a few days last year and it helped me to gather a lot of knowledge.
Dividenden: yes, I plan to try to go there sometime next year. Cheers!
Interesting about the altitude - I’m starting to dabble in wine - and Barolo - it’s an interesting point to try to look for the ones grown at higher altitudes
Anders: not the end all, be all but something to consider. The old thought that the best vineyards is where the spring frost melts first may not apply anymore...that was like 20-3- years ago and our climate has changed so much. That is why I emphasize the importance of current tastings. Tastings done years ago is really just historical and not relevant anymore. Please like, subscribe and keep watching. Cheers!
Great video. Very good class.
grigorhaig: thank you for your continued support. Cheers!
Slavonia is a region in northeastern Croatia, though I think nowadays Slavonian barrels just means the general shape and size of the larger oak barrels which are used in multiple Italian regions to store wine.
Henri: thanks for the comment and good point. I believe in Barolo, a lot of producers still use old barrels really produced from Slavonian oak. The age of the barrels insures that not much oak is imparted into the wines and I think there is something special about Slavonian oak that was preferable. One factor is that historically Slavonian oak was cheaper. Slavonian oak is also more tightly grained but more neutral than French oak. This slows micro-oxygenation for a gentle aeration and allows for long bottle aging potential. Cheers!
Really good video. I’ll have to start looking at some of the producers online to see what elevation they are at.
doublewides: that is my theory so far. Again, generalization but I think it is pretty accepted that elevation does play in role in the ripeness and quality of the grape. What is different is most people are taking into account global warming and so the idea that "where the snow melts first" is the best place to grow Nebbiolo is no longer true, in my opinion. Cheers!
I enjoyed the content and in particular your analysis on Barolo as an investment moving forward. I personally don’t buy wine for investment, but interesting nonetheless. Thank you 🍷
Cory: thank you for your continued support. Cheers!
Great episode as allways. Please review South Africans wines at some point if possible, amazing wines produce there, Kanonkop, Meerlust, Hamilton Russell, Bouchard-Finlayson etc.
NIko: I love South African wines! Need to do a review but too many wine, too little time (or liver!). Please like, subscribe and keep watching. Cheers!
@@TrophyWineHunter I totally understand your point, especially the liver argument 😄
@@nikohurppu7482 cheers!
A valuable request and suggestion! A true wine revolution has been developing there for several decades. With stunning results! Niko, mayby the name 'Rosa Kruger' says something to you. An already legendary lady in the south-African wine world. An authority in the field of vineyard management and old vines. Projects with: Aben Sadie, Chris Alheit, Duncan Savage, Donovan Rall etc. Any opinion about premium wines without south-African wines is incomplete. Cheers!
@@marcusvandenbroek8957 I guess I need to drink some South African wines! Will get to eventually but again, too many great wines in the world to review them all. Cheers!
Nebbiolo and Sangiovese Yum Yum - nice review.
Mary: thank you for viewing my video and your comment. Just to note, Barolo is only made with Nebbiolo grapes (just like Barbaresco) and Sangiovese is the grape of Tuscany (Chianti). Please like, subscribe and keep watching. Cheers!
Can I tap into your expertise - Damilano cannubui 2016 or Brezza Cannubi 2016?
kairo: sorry I haven't had Brezza. Damilano is in my mind a mid level producer so if you can get it at a decent price (like under CDN $120), maybe. I would probably take the cheaper of the two but if similar pricing, I would take Damilano since I know its consistency is quite good. Cheers!
In terms of investment or wines that just can climb up in price , which producers should i look for ? 🤔
K24_V: thank you for viewing my video and your question. I am just discovering this myself so stay tuned as I start to get more into Barolos. Cheers!
An then discover the Nebbiolo of the future, the rise in temperatures will probably make it difficult to obtain Barolo and Barbaresco in the next 20 years with today's characteristics, which have already changed in the last 30 years. The Nebbiolo of the future has been produced for at least 100 years in the northern part of Piedmont at the foot of Monte Rosa. Also in Val d'Aosta and in Lombardy but speaking of Piedmont it must be said that a few years ago a very famous and important producer of Barolo bought a winery in those northern areas precisely for the reason I wrote above. There are some denominations already known by experts and they are: Gattinara, Ghemme the most important and then Fara, Boca, Sizzano, Lessona and Bramaterra. Try them.
Eymerich: thank you for your comments. To me, it is interesting the evolution of wines. You may be correct about those regions but because they don't get a lot of attention, no money goes there and if there is no money, then the big producers go there. You are probably correct that in 20-30 years some things will change but perception takes a long time to change and lags actual reality/quality of wines. Cheers!