Getting to know the regionalism of Italian wines is an arduous task. An esoteric wine labeling system applies to Italy, similar to France, and learning the vast legion of grapes makes the task much more daunting. Currently, Italy grows about 350 grape varieties, with many more not prominent grapes practically unclassified and scattered in every region.
Italy produces a massive amount of table wine and aperitifs such as Vermouth, sparkling, cooking wines such as Marsala, and dessert selections. Veneto, Tuscany, and Piedmont are the three major regions that produce high-quality table wines. However, Sicily and Puglia are currently catching up to the top.
The highest volume of DOC (Denomination of Controlled Origin) wines includes the Italian wine region’s roster, the grapes, and wines for vinegar, cooking, and everyday table wine production.
Today we’ll focus on the region of Piedmont, located in the Northeastern territory near France. The region does not produce many grape varietals, but one of them is genuinely different. It’s called Nebbiolo, meaning deriving from the fog, known to be omnipresent in the territory’s early mornings.
The grape is translucent brick-red in color, including a deceptively light body, and a floral aroma contrasts with its dense tannin structure. One hundred percent (100 % ) of Nebbiolo creates the Barolo, considered one of the world’s all-time top wines. There are several brands produced in various areas of the region by different families and conglomerates.
It is one of those wines whose primary flavors encompass raspberries, cherry, rose, tar, and licorice. Serving temperatures between 60-68 F. and possibly decanted to achieve the truth in the wine.
Barolo is a thriving wine. Its prestige and image continually grow in the worldwide markets, consumer appreciates its quality, accepting higher prices because of demand. But Barolo remains a relatively unknown and mysterious wine: there are several writings on its history, and qualified authors have ventured into its traditions, characters, and territory.
The scientific bibliography was scarce until a couple of local professors developed studies during the First World War. Lately, Piedmont’s region has conducted new research with a pool of qualified entities relating to the zoning of the Barolo wine production area.
{Image Attribution via Decanter}
However, information about the dawn of Barolo and how the story began seem to have several variables. So let’s see if we can contextualize some of it.
In 1835 a noblewoman from the Barolo area named Juliette Victurine Colbert was married to the Marquis Carlo Tancredi Falletti of Barolo. She proposed a red wine produced in her estates and cellars in Serralunga d’Alba, home of Turin’s Savoy court.
During the period, two winemakers worked in the Barolo production area. Reports identified them as General Francesco Staglieno and a French winemaker named Louis Oudart. History credits them for developing a different and particularly red wine after the grapes’ vinification of a particular year.
Innovations in the production processes.
The wines from the Barolo territory were probably roses and sweet in typology until then. The new wine was different, with much more color, and suitable for a particular aging process. Gradually the progenitor of the current Barolo was born.
The pressing of grapes occurred before the fermentation process began, making winemaking more controlled, particularly the temperatures, working times, and racking moment.
Many historians confuse the “Barolo wines” or a wine produced in the municipality of Barolo obtained with different grapes and the natural “Barolo” wine used solely with Nebbiolo grapes.
[Serralunga village Credit: E-Borghi}
Barolo was slow to make itself known on world markets, unlike its outstanding wines. For example, in London in the 17th century, Claret, also known as a Bordeaux in Britain, was consumed daily shipped from the Bordeaux region and Florence, Italy. But, of course, the strategic position of the Bordeaux region favored the maritime trade with England.
In comparison, some Tuscan nobles’ intuition and resourcefulness certainly favored the rise of Chianti, while Piedmont lacked a nobility that sensed the enormous possibilities of the wine trade.
England was at war with France and needed wine for public consumption, and as a remedy, its emissaries asked Piedmont for red wines, convinced of the quality. But unfortunately, the logistics were unsuitable because of Genoa and Nice’s nearest ports, and the opportunity vanished. Eventually, Barolo arrived in London two centuries later, and the Brits missed the chance to make Barolo first.
In addition to the missed opportunities to market the wine, an unusual anecdote lists the exact wine with three different names. The cellarman had difficulties establishing clear criteria. Clearly, in 1865 Majesty Barolo would drink anything from his estate and care less about the requirements or sell his wines to England. In conclusion, we are very thankful that the wine eventually became one of the emblems of the winemaking process in this century.
The tannins and delicate floral aroma profile make Barolo ideal for subtle-but-rich foods like truffle risotto, handmade pasta, sliced charcuterie, and various meats.
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