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Five Must Try Barolo Wine Recommendations

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Barolo wines are derived from the Nebbiolo grape and produced in Italy's Piedmont region. This is truly one of the world's best red wines and is an example of a wine that gets better and better with age.

1. Beni di Batasiolo Barolo 2008 (Piedmont) $40

Batsiolo Winery
A classic Barolo, with a decent price - a fine intro. to one of Italy's dominating red wines from the famed Piedmont wine region. This Barolo from the Batasiolo Winery (under the Boisset Family Estates umbrella) carries significant fruit and maintains remarkable structural integrity with dense, chewy tannins, complexity, and a persistent, albeit elegant finish.

2. Damilano Barolo Cannubi 2008 (Piedmont) $75

Damilano
A stunning, single vineyard Barolo, as always built on the Nebbiolo grape, expect this wine to engage your senses from expressive aromatic start to well-developed finish. Cherry, black licorice, tobacco leaves, and mocha notes all swirl together in a heady mix of foundational, terroir-driven fruit and oak-induced spice supported by supple tannins and gorgeous balance. A well calibrated dance of both power and elegance make this particular Barolo an incredible delight and one that will manage well with local fare including white truffle themes, braised game, grilled beef and roasted lamb shanks. 

3. Azelia Barolo San Rocco 2008 (Piedmont) $45

Azelia
This wine boasts big berries, firm tannins, a full-body, and plenty of power on the palate. Expect dark cherry, smoke, cinnamon, clove and mineral-driven undertones. Complex, dense, and ready to rumble, this particular Barolo is wound fairly tight and will only improve with age.  

4. Vietti Barolo Rocche 2008 (Piedmont) $115

Vietti

The vines for the 2008 Vietti Barolo Rocche are 45 years old and bring a deeply concentrated fruit aspect with dense plum, black cherry and some serious French oak-induced spice to its already full-bodied character, 

5. Pio Cesare Barolo 2009 (Piedmont) $55

Cherry and eucalyptus create a bright aromatic profile that is structurally supported by firm, well-woven tannins, nice acidity, and dense layers of dark fruit. The finish is strong and persistent. 

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