I just opened and drank a bottle of 2010 Einaudi Cannubi a few days ago. The underlying tannins still showing its power after 14 years. Pure, complex & balanced leaning toward sweet side - at peak now. I rated 4.4/5.0. I can imagine the wine would be tough to swallow at very early age, but loved it now.
Speaking of wine of kings, Luigi Einaudi was the first president of Italy 1948-1955 and yes he was from the Piedmont. He grew up with those Piedmontese smells of earth, truffles, wafting mists and of course freshly made wine. There is a beautiful novel set during the darkest days of WW ll in this area "The moon and the bonfires," a hauntingly beautiful story available in English. Have a nice Thanksgiving.
Great video! The color of the 97 is really cool! Super interesting the change in the two wines over time, interesting to learn how an older wine would decline after a few hours. Appreciate that learning. Always great information and take something away from your videos, thank you for sharing!
Thanks. I was surprised at the depth of color on the ‘97. I expected more fade and browning. The next day, the younger wine was holding well, the older wine had fallen apart. I appreciate your comment. 🍷
Funnily enough I will be drinking the remains of a 2018 Barbaresco we had with guests last night. I have a bottle or two of Einaudi from various vintages - the first to be opened, either 2011 or 2012. Terrific video again Bob. I hadn't realised how much time each one takes until I saw your short earlier. Keep up the good work.
Love the king of wines…. And great color on both. Great info too. I may be the minority, but I love the producers who blend multiple sites especially for younger vintages! Thank you!
I'm pretty sure Barolo is the region I've tasted the most. There's a great Italian wine place near home and the guy's got a justified obsession with Nebbiolo. Not the worst thing to learn stuff about!
Had a Mauro Veglio Barolo Gattera 2016 last year in a restaurant and it was amazing. We picked it in the beginning of the meal and had it in a decanter until the main dish. I’ve commented before to this channel that the 2016 Barolos and Barbarescos from good producers on 2016 really are the best vintage in the last 10 years
2016 is stacked with great wines, although they are getting increasingly difficult to find at retail. It’s a different story in restaurants. Glad to hear you had a good experience with it.
Great video as always and perfect timing. Have an event this weekend and was looking into opening or seeking out some barolo but the youngest i have is 2015’s. After seeing this video (thankfully) I think I will leave them be. Cheers!
Bob, great show always! Love your channel, and thank you for all your hard work. I will be in Napa in a few weeks, do you have any favorites winery experiences there to visit?
Thanks Lew, much appreciated. As for Napa, I like the Silverado Trail, Black Stallion, Silverado Vineyards and Robert Sinskey are nice stops. On 29, Corison is excellent. I also like Elhers Estate in St Helena.
Thanks for the information, particularly about the ABV. That was news to me. I just scored 4 bottles of Pecchenino Bussia Barolo 2019. Hope I chose well.
Great video and great comparison of young and old vintages from wonderful years. It is interesting how wines develop when opened: the youngster improved while (by the sounds of it) the old man faded away slightly. I have experienced the same with some wonderful old wines from around the world - upon first opening, they smell and taste sublime but over the course of the evening they fade into harsh acids and tannins 😢
Thanks for the nice comment. The youngster very much upped its game with time. The old man showed well, but the fade continued. Tried the last of it the next morning, it had completely collapsed.
Another great, informative, very enjoyable, thought provoking video from you Bob - thank you ! It reconfirms the rule perhaps - decant young Barolo (if you don't have more mature ones around to drink instead) but open, drink straight away and thoroughly enjoy mature Barolo's ?
Hi David, thanks for the comment. Much appreciated. We’re aligned, decant young wines, rarely old wines. I’m convinced decanting old wines does more harm than good. Cheers. 🍷
Hi Eddie, I know the wine you picked up. It has plenty of mileage built into it. Ideally, keep it for a decade. If you drink it sooner, decant for a full day. It’s a very good bottle!
The nicest Barolo I tried last week, while I was in the Barolo area, was the Negretti Riserva 2016. However, for that price I decided to buy 4 bottles of an Amarone I really like instead. TBH, I keep finding Barolo so wonderful on the nose but so harsh on my delicate palate... there might be something wrong with me 😂 Thanks for this video, Bob 🙂
Whoops, you forgot us, you know those who don’t pay $$60-$1000 for a bottle of wine. I consider myself the 2$C guy. But thank you for introducing us to Borolo wine. The part you missed: Rosad Delamo Bolo Barolo, normale wine, not reserva. $15 Trader Joe’s. Thanks too. for BYOB Somm. With that wine, the Normie’s can buy a case keep it for five years and have a mature Borolo.
I think we as a wine drinking community need to admit that aging wines for 40 years so they become smooth was a mistake and get back to drinking wines that are alive and does not smell like olives and soy sauce😅
Good point, caring for a wine for decades can be a challenge. I typically drink, brighter, fresher wines, as do most people. Well aged wine is another story. I used the descriptors of olive and soy sauce, but the one that always makes me laugh with Barolo is its sometimes described as smelling like tar.
@@bobpaulinskimasterofwine Fresh Baroli do actually have a freshly paved road smell sometimes but I find that "tar" more in volcanic reds than Piemonte's wines
Lots of time! It demands patience. As for Bourgogne, I enjoy it, but it tends to disappoint much more often versus Barolo. I’ll take Barolo over Bourgogne as well.
I just opened and drank a bottle of 2010 Einaudi Cannubi a few days ago. The underlying tannins still showing its power after 14 years. Pure, complex & balanced leaning toward sweet side - at peak now. I rated 4.4/5.0. I can imagine the wine would be tough to swallow at very early age, but loved it now.
That’s a beauty. It all aligns, vintage, producer and vineyard. A wine that can easily go another ten years.
Speaking of wine of kings, Luigi Einaudi was the first president of Italy 1948-1955 and yes he was from the Piedmont. He grew up with those Piedmontese smells of earth, truffles, wafting mists and of course freshly made wine. There is a beautiful novel set during the darkest days of WW ll in this area "The moon and the bonfires," a hauntingly beautiful story available in English. Have a nice Thanksgiving.
Many years ago, my father told me, “learn something new with each day.” Today, I can check that box. Thank you for the story. Cheers. 🍷
Great video! The color of the 97 is really cool! Super interesting the change in the two wines over time, interesting to learn how an older wine would decline after a few hours. Appreciate that learning. Always great information and take something away from your videos, thank you for sharing!
Thanks. I was surprised at the depth of color on the ‘97. I expected more fade and browning. The next day, the younger wine was holding well, the older wine had fallen apart. I appreciate your comment. 🍷
Thank you for another great educational video, Bob! I love Barolo, especially its unique ruby red color. Cheers!
Hi Igor, thanks for the kind comment. I love Barolo too. 🍷
Funnily enough I will be drinking the remains of a 2018 Barbaresco we had with guests last night. I have a bottle or two of Einaudi from various vintages - the first to be opened, either 2011 or 2012. Terrific video again Bob. I hadn't realised how much time each one takes until I saw your short earlier. Keep up the good work.
You really have some gems to drink. Einaudi is consistently outstanding. Thanks for the comment.
Love the king of wines…. And great color on both. Great info too. I may be the minority, but I love the producers who blend multiple sites especially for younger vintages! Thank you!
Blends are where the skills truly come into play. 🍷
I'm pretty sure Barolo is the region I've tasted the most. There's a great Italian wine place near home and the guy's got a justified obsession with Nebbiolo. Not the worst thing to learn stuff about!
That’s a nice perk! Lucky you! 🍷
Had a Mauro Veglio Barolo Gattera 2016 last year in a restaurant and it was amazing. We picked it in the beginning of the meal and had it in a decanter until the main dish. I’ve commented before to this channel that the 2016 Barolos and Barbarescos from good producers on 2016 really are the best vintage in the last 10 years
2016 is stacked with great wines, although they are getting increasingly difficult to find at retail. It’s a different story in restaurants. Glad to hear you had a good experience with it.
Great video as always and perfect timing. Have an event this weekend and was looking into opening or seeking out some barolo but the youngest i have is 2015’s. After seeing this video (thankfully) I think I will leave them be. Cheers!
Thanks. Nothing older than a 2015? Of you plan on opening a Barolo, open it hours before your event. 🍷
Thanks!! So it wouldn’t be considered sacrilegious to open one?
@@dangareau3143 Of course not, just give it plenty of aeration.
Another great video. It was interesting to see the aeration affected the bottles differently.
Thanks. Both bottles changes significantly.
Bob, great show always! Love your channel, and thank you for all your hard work. I will be in Napa in a few weeks, do you have any favorites winery experiences there to visit?
Thanks Lew, much appreciated. As for Napa, I like the Silverado Trail, Black Stallion, Silverado Vineyards and Robert Sinskey are nice stops. On 29, Corison is excellent. I also like Elhers Estate in St Helena.
Thank you so much!
@ It’s a been very wet, hopefully it’ll be clear for your trip.
Thanks for the information, particularly about the ABV. That was news to me. I just scored 4 bottles of Pecchenino Bussia Barolo 2019. Hope I chose well.
I’m glad it was helpful. You’ve acquired a good one, built to age well.
Great video and great comparison of young and old vintages from wonderful years. It is interesting how wines develop when opened: the youngster improved while (by the sounds of it) the old man faded away slightly. I have experienced the same with some wonderful old wines from around the world - upon first opening, they smell and taste sublime but over the course of the evening they fade into harsh acids and tannins 😢
Thanks for the nice comment. The youngster very much upped its game with time. The old man showed well, but the fade continued. Tried the last of it the next morning, it had completely collapsed.
@bobpaulinskimasterofwine at least you got to experience it before it faded completely.
Another great, informative, very enjoyable, thought provoking video from you Bob - thank you !
It reconfirms the rule perhaps - decant young Barolo (if you don't have more mature ones around to drink instead) but open, drink straight away and thoroughly enjoy mature Barolo's ?
Hi David, thanks for the comment. Much appreciated. We’re aligned, decant young wines, rarely old wines. I’m convinced decanting old wines does more harm than good. Cheers. 🍷
“This is a cork that has done its job” is one of my favorite Paulinski-isms.
I must be saying that a lot! 🤣😂
Hey Bob. Perfect timing I had a Total wine coupon and bought a 2019 La Sacrestia Barolo. Any tips on when I should enjoy this?
Hi Eddie, I know the wine you picked up. It has plenty of mileage built into it. Ideally, keep it for a decade. If you drink it sooner, decant for a full day. It’s a very good bottle!
The nicest Barolo I tried last week, while I was in the Barolo area, was the Negretti Riserva 2016. However, for that price I decided to buy 4 bottles of an Amarone I really like instead.
TBH, I keep finding Barolo so wonderful on the nose but so harsh on my delicate palate... there might be something wrong with me 😂
Thanks for this video, Bob 🙂
You’re back from the trip to Italy? There’s nothing delicate amount Barolo on the palate. It’s just not your thing. Barbaresco could be a better fit.
No, I'll be back next week. I agree, Barbaresco seems to be more my style of wine, apart when it tastes of meat on the palate 😂
@ The wine tastes of meat? 🤔
@@bobpaulinskimasterofwine yeah. Remember when the other day I asked your opinion on why/what this could be? It was a Barbaresco Punset 2017🙂
@@lauracanna2201 That’s right. Wine tasting like meat is the last thought I’ll have tonight before nodding off! 😂
What did you do with the younger wine? What do you do with a wine you opened that is still too young to drink? Drink it anyway?
I waited until the follow day to drink it. It developed to a point, but it needs some years in the cellar.
Whoops, you forgot us, you know those who don’t pay $$60-$1000 for a bottle of wine. I consider myself the 2$C guy. But thank you for introducing us to Borolo wine. The part you missed: Rosad Delamo Bolo Barolo, normale wine, not reserva. $15 Trader Joe’s. Thanks too. for BYOB Somm. With that wine, the Normie’s can buy a case keep it for five years and have a mature Borolo.
Nah, I didn’t forget. I shop at TJs too, always plenty of interesting wines to comes from. As for $2C, not so much.
So…if I want to enjoy a Barolo, get ready to wait 20+ years after purchase, or pay huge $$ for an elderly Barolo from the store that I can’t afford?
That’s the story of Barolo, built for the long haul. For a more affordable option that’s ready to drink sooner, look to Nebbiolo d’Alba.
After 9 hours you also got a tousled hair evolution....some kind of a oenological Jekyll & Hyde thing......must be some of the Barolo's attributes..
Barolo working its magic! 😂🤣
I think we as a wine drinking community need to admit that aging wines for 40 years so they become smooth was a mistake and get back to drinking wines that are alive and does not smell like olives and soy sauce😅
Good point, caring for a wine for decades can be a challenge. I typically drink, brighter, fresher wines, as do most people. Well aged wine is another story. I used the descriptors of olive and soy sauce, but the one that always makes me laugh with Barolo is its sometimes described as smelling like tar.
@@bobpaulinskimasterofwine Fresh Baroli do actually have a freshly paved road smell sometimes but I find that "tar" more in volcanic reds than Piemonte's wines
@@Ruirspirul I find it more in Barolo with some age.
Barolos just need its time. Like good Bordeaux..
I like Barolos better than Bourgogne. As a young man i diten rate Barolo at all. How times changes.
Lots of time! It demands patience. As for Bourgogne, I enjoy it, but it tends to disappoint much more often versus Barolo. I’ll take Barolo over Bourgogne as well.
@@bobpaulinskimasterofwine Same here.. you pay alot for a Bourgogne, and well its not worth the gold.. Barolo for 100-200 usd. is Fantastic..
@@henriklindhansen6456 I agree. Can’t go wrong with Barolo.