Wow! What a great tasting and description session! "Aldo Conterno 1971Monfortino", tasted in 1984 -- A real lesson in aging and how some wines just transform at a certain date and the expansive aspect just blows up! It was finally more like a great Ch. Latour than a Barolo. But, these days, so many great young wines (even Barolo) have a fresh quality of brilliance that old wines don't. That did not used to be true -- back when great wines totally hid their sweet treasures until 10-20 years passed. Patience was the only way. Bless the new wine makers for making wines that are perfect from the start! (Still, the very rare super great bottle has to be aged to explode like that Monfortino 71). You are lucky duck, Doc! Teaching the old guys a thing or 2. Keep it going, please and thank you. Can you teach anything about Puglia Appassimento? (here is a 2020 - finishes dusty & ashy like a great Barolo - for 7 bucks!). Surprise experience - Live and learn!
Ahhh thanks! You are right that wines are made to be more approachable these days. There are a lot of Pugliese wines on the channel, best way is to type them into search
Taste is taste ! Can’t argue it . For my taste , a great Barolo is always a bargain . The mouthfeel, the length , the mix between power and delicacy , and of course , the complexity . Don’t get me wrong , I love oak and fruit . But to experiment with greatness , one most try to understand the grape nebiollo. For those who think that Barolo is expensive , and they are right , I suggest barbaresco. . Although they are a little bit less complex , there are a entry to the world of complex and lengthy wines that we are talking about . Cheers and keep giving us this content !
Since Burgundy become, for my pockets, ridiculously expensive, Im putting all my chips in Piemont....Fenocchio is a favourite together with Vajra, Grasso and Chiara Boschis when you dont want to break the bank....Cavalotto also. Barbaresco also super yummy .....Rabajá for power, Asili for balance/finesse
The replacement bottle is funny because I just had my first Cairanne labeled wine and was blown AWAY by how silky it felt in the mouth. Absolutely lovely experience. Would've liked a bit more complexity and a stronger nose, but it definitely put it on my radar going forward.
Great video, thanks for taking the time. Barolo has captured my heart in the last decade and it won't (nor should it) let go. So much so I am visiting in October and staying in the commune of Barolo. Curious if decanting and aerating a bit had a positive effect on the #3 wine? In any case, cool tasting. I assume you coravined so you probably had a decent week to follow.... Cheers!
Just got back from a trip to Barolo and loved the few examples I got to taste (from La Morra). Thanks for the video and I'll have to try some of these producers for sure!
Great video. I enjoy both Barolo and Barbaresco, but haven’t gotten into it enough to comment on favorite communes or vineyards. Two of my go-to wines are the base Produttori del Barbaresco and the Vietti Castiglione (and their Langhe Nebbiolo). Looks like big changes at Vietti recently, so will be interesting to track if it affects the wines noticeably.
fantastic tasting of my favorite grape. i know you prefer the sangiovese grape but as you stated the nebbiolo grape is more complex and therefore i find more desirable. i will say that the barolo's need at least 7 to 10 yers to reach that complex feel.
Question for you . I very enjoy young barolo because of the rose petal I always looking for. I would like to know if the rose petal taste is always there after 10 years old ?
👍👍 can't really comment; I've only had one Barolo, can't remember the vintage but it was so over ripe (blood oranges?) that it was completely atypical.
Barolo is high quality and the region is lovely to visit durring the summer. But a lot of them are just over priced. But you can still find "bargains", at least here in Europe.
Another great video, thank you! I was fortunate enough to be able to visit Abrigo Giovanni last year and did a tasting hosted by the wife of the wine maker (a wonderful lady). She told us that the silhouette on their label is of the original wine maker (grandfather of the current winemaker). As stated by others, I am unable to find this wine in the US - do you have any suggestions on how to acquire it?
Great video- as always. I love your content! I'm a big nebbiolo fan as well and it's painful to see prices go up up up. Like you, my favorite Nebbiolo wines tend to highlight the lighter bodied, red fruited, floral side of the variety. One of my absolute favorites is G Mascarello Monprivato, but it's super expensive. Any recommendations for Barolo and Barbaresco producers in the this style? Keep up the great work!
Great video. I love. Barolo. One of my favorite wine regions. Amazing complexity and smell. Drinking a topnotch aged Barolo is awesome. Your glass.looks great. Can you get them in Europe?
Love your reviews as always but I usually can't find some of these wines available. Maybe start incorporating links or address how to or where to find them. Thanks for the content.
Thanks, if wines are available on wine.com there are direct links. All wines are typed out in the description box so best is to copy paste them into wine-searcher
I had no idea barolo was split into a bunch of communes, interesting :) I have a fair amount of single bottles of barolo in my cellar, but I'm always a bit afraid of opening them. Feels like they need so much time in the bottle to really open up.
Met Nebbiolo last year and fell for it head over heels. I'm actually letting a 16 Barolo and a 15 Barbaresco age in my cellar. I'm riding a lot with Langhe Nebbiolo and Nebbiolo D'Alba, specially if it's from celebrated producers, and I'm having fun with it. I would love to see you blind taste top Langhe or d'Alba Nebbiolo against Barolos and Barbarescos that are cheaper than them.
Barolo (and barbaresco) are tricky for me. If I went on nose alone, would be one of my absolute favorites no question. However, there is a textural aspect to Nebbiolo- not one that seems to be around tannic ferocity- that, generally beguiles me on my first glass and then starts to annoy me on my second. Hard to describe. I kind of experience it as “having a small bit of bounciness”. Which likely makes no sense to anyone other than me, but it constantly frustrates me and I have no better way of putting it in words
@@drmatthewhorkey BTW I used Corvine to taste wine from bottle of one of hand cru burgundy bottle and two months later I opened cork and wine was completely oxidized
Barolo can be pricey yes. I guess my question is then what do people think of Roero and Langhe Nebbiolos? Not the same level of quality as Barolo and Barberesco. But maybe as an option competing against other Sangiovese wines?
I enjoy Barolo but the trouble is they aren't good value Matthew. I'm so sorry to sound like a stuck record but I can get Spanish wine with just as much complexity and enjoyment for half the price. There's also the issue of waiting for years to open and then feeling that it's best with food. I get it, wine with food but that's true of wine all over the world. Great review all the same. I'm sipping on a very enjoyable Felsina Toscana Rosso Fontalloro 2013 I think you would enjoy. Cheers. WT
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Looks like a fun tasting 🙌🏻 Nebbiolo was not my first love, but it has been my longest lasting one. Cheers!
I know you LOVE it. There’s a lot to love with the grape
Wow! What a great tasting and description session! "Aldo Conterno 1971Monfortino", tasted in 1984 -- A real lesson in aging and how some wines just transform at a certain date and the expansive aspect just blows up! It was finally more like a great Ch. Latour than a Barolo. But, these days, so many great young wines (even Barolo) have a fresh quality of brilliance that old wines don't. That did not used to be true -- back when great wines totally hid their sweet treasures until 10-20 years passed. Patience was the only way. Bless the new wine makers for making wines that are perfect from the start! (Still, the very rare super great bottle has to be aged to explode like that Monfortino 71). You are lucky duck, Doc! Teaching the old guys a thing or 2. Keep it going, please and thank you.
Can you teach anything about Puglia Appassimento? (here is a 2020 - finishes dusty & ashy like a great Barolo - for 7 bucks!). Surprise experience - Live and learn!
Ahhh thanks! You are right that wines are made to be more approachable these days. There are a lot of Pugliese wines on the channel, best way is to type them into search
Taste is taste ! Can’t argue it . For my taste , a great Barolo is always a bargain . The mouthfeel, the length , the mix between power and delicacy , and of course , the complexity . Don’t get me wrong , I love oak and fruit . But to experiment with greatness , one most try to understand the grape nebiollo. For those who think that Barolo is expensive , and they are right , I suggest barbaresco. . Although they are a little bit less complex , there are a entry to the world of complex and lengthy wines that we are talking about . Cheers and keep giving us this content !
Thank you! There is a special combination of flavors that jump out of the glass in good Barolo and Barbaresco.
Since Burgundy become, for my pockets, ridiculously expensive, Im putting all my chips in Piemont....Fenocchio is a favourite together with Vajra, Grasso and Chiara Boschis when you dont want to break the bank....Cavalotto also. Barbaresco also super yummy .....Rabajá for power, Asili for balance/finesse
All good producers!
Very nice looking wine glasses....Im seriously consider getting them
The replacement bottle is funny because I just had my first Cairanne labeled wine and was blown AWAY by how silky it felt in the mouth. Absolutely lovely experience. Would've liked a bit more complexity and a stronger nose, but it definitely put it on my radar going forward.
It's a GREAT French AOC
Great video, thanks for taking the time. Barolo has captured my heart in the last decade and it won't (nor should it) let go. So much so I am visiting in October and staying in the commune of Barolo. Curious if decanting and aerating a bit had a positive effect on the #3 wine? In any case, cool tasting. I assume you coravined so you probably had a decent week to follow.... Cheers!
Thank you and Barolo can do that to wine lovers. I do like when Barolos gradually get air in the glass over time too.
Just got back from a trip to Barolo and loved the few examples I got to taste (from La Morra). Thanks for the video and I'll have to try some of these producers for sure!
I bet you had a great trip. Thanks a lot
Fantastic tasting, always interesting watching your videos!!!
Grazie!
Great video. I enjoy both Barolo and Barbaresco, but haven’t gotten into it enough to comment on favorite communes or vineyards. Two of my go-to wines are the base Produttori del Barbaresco and the Vietti Castiglione (and their Langhe Nebbiolo). Looks like big changes at Vietti recently, so will be interesting to track if it affects the wines noticeably.
Ahhh those are two great producers and a good place to start though! Vietti was sold a while ago but still continues to sparkle
Yes, true, but Luca Curado and Elena Penna have resigned as of earlier this year. We will see how that changes things!
fantastic tasting of my favorite grape. i know you prefer the sangiovese grape but as you stated the nebbiolo grape is more complex and therefore i find more desirable. i will say that the barolo's need at least 7 to 10 yers to reach that complex feel.
10 years on a Barolo is a great call
Love your channel
🙏
Finally another Barolo tasting, cheers 🍷
🍷🍾😎
Question for you . I very enjoy young barolo because of the rose petal I always looking for. I would like to know if the rose petal taste is always there after 10 years old ?
I feel like yes, but when you start getting a lot older, those notes give way to other flavors
@@drmatthewhorkey Thanks, very appreciate
👍👍 can't really comment; I've only had one Barolo, can't remember the vintage but it was so over ripe (blood oranges?) that it was completely atypical.
Blood orange-like acidity is common for me
Barolo is high quality and the region is lovely to visit durring the summer. But a lot of them are just over priced. But you can still find "bargains", at least here in Europe.
Totally agree about its beauty and yes there are bargains to be had!
Another great video, thank you! I was fortunate enough to be able to visit Abrigo Giovanni last year and did a tasting hosted by the wife of the wine maker (a wonderful lady). She told us that the silhouette on their label is of the original wine maker (grandfather of the current winemaker). As stated by others, I am unable to find this wine in the US - do you have any suggestions on how to acquire it?
Wine-Searcher.com should be your best friend in this case!
Great video- as always. I love your content! I'm a big nebbiolo fan as well and it's painful to see prices go up up up. Like you, my favorite Nebbiolo wines tend to highlight the lighter bodied, red fruited, floral side of the variety. One of my absolute favorites is G Mascarello Monprivato, but it's super expensive. Any recommendations for Barolo and Barbaresco producers in the this style? Keep up the great work!
Ahhh you have expensive taste, a helluva wine. I think you will be happy with the wines here that finished in 2nd and 3rd place
Great video. I love. Barolo. One of my favorite wine regions. Amazing complexity and smell. Drinking a topnotch aged Barolo is awesome. Your glass.looks great. Can you get them in Europe?
I think they may be available in EU too! Check the link and Amazon will let you know
Love your reviews as always but I usually can't find some of these wines available. Maybe start incorporating links or address how to or where to find them. Thanks for the content.
Thanks, if wines are available on wine.com there are direct links. All wines are typed out in the description box so best is to copy paste them into wine-searcher
I had no idea barolo was split into a bunch of communes, interesting :) I have a fair amount of single bottles of barolo in my cellar, but I'm always a bit afraid of opening them. Feels like they need so much time in the bottle to really open up.
I hear you, producers are getting better at making the wines approachable younger these days
A football player that does ballet, love it.
Hahaha I must admit that I took that from Madeline (Wine Folly)
Met Nebbiolo last year and fell for it head over heels. I'm actually letting a 16 Barolo and a 15 Barbaresco age in my cellar.
I'm riding a lot with Langhe Nebbiolo and Nebbiolo D'Alba, specially if it's from celebrated producers, and I'm having fun with it. I would love to see you blind taste top Langhe or d'Alba Nebbiolo against Barolos and Barbarescos that are cheaper than them.
Niceee, I’m a huge fan of Nebbiolo d’Alba as well!
Do you find decanting these young Barolos helpful? I think they are much better after a 5 or 6 hour decant.
I am different, I like the wines developing in the glass
Barolo (and barbaresco) are tricky for me. If I went on nose alone, would be one of my absolute favorites no question. However, there is a textural aspect to Nebbiolo- not one that seems to be around tannic ferocity- that, generally beguiles me on my first glass and then starts to annoy me on my second. Hard to describe. I kind of experience it as “having a small bit of bounciness”. Which likely makes no sense to anyone other than me, but it constantly frustrates me and I have no better way of putting it in words
I think I might get you! There is a lot of acidity which leads to a tension, a bounciness between the fruit and the tanginess
What is the approx “ideal” # of years I should age my Barolos? 5? 10? 15? longer?
It depends on vintage and producer so there is no steafast answer. I prefer drinking young in good vintages and around 10 years w most others
Fenocchio r e p r e s e n t ! Ha - ha.
Personal fan here.
Fantastic producer!!
I need training in Barolo wines!
Going there and tasting is a learning hack!
@@drmatthewhorkey
BTW I used Corvine to taste wine from bottle of one of hand cru burgundy bottle and two months later I opened cork and wine was completely oxidized
Ohhhh no!! Sorry to hear
@@drmatthewhorkey money got oxidized
Barolo can be pricey yes. I guess my question is then what do people think of Roero and Langhe Nebbiolos? Not the same level of quality as Barolo and Barberesco. But maybe as an option competing against other Sangiovese wines?
I do like Roero although they tend to be harder (tannin-wise) and am a big fan of Nebbiolo d’Alba over Langhe Nebbiolo
@@drmatthewhorkey Ah yes I forgot Nebbiolo d'Alba. For some reason I rarely see those in my area.
thanks for the video, but no bottles can be found in hongkong
Sorry to hear! But keep exploring Barolo, there's a lot available in HKG!
I enjoy Barolo but the trouble is they aren't good value Matthew. I'm so sorry to sound like a stuck record but I can get Spanish wine with just as much complexity and enjoyment for half the price. There's also the issue of waiting for years to open and then feeling that it's best with food. I get it, wine with food but that's true of wine all over the world. Great review all the same. I'm sipping on a very enjoyable Felsina Toscana Rosso Fontalloro 2013 I think you would enjoy. Cheers. WT
Any particular comparable Spanish wines (at half the price) you can recommend?
Fontalloro is a classic! Good call. It showed up in my Sangiovese vs Nebbiolo blind tasting video