Barolos are said to have hallmark characteristics of tar and roses. Having some fresh tar recently applied to my roof, I'm pretty sure I know the smell. I also have over 30 varieties of roses in my yard, so I KNOW what those smell like too. Now the observation:
While blind tasting a wine the other night, I guessed it as a Barolo. The wine had an "essence" of "tar and roses," but not a primary "smell" of either tar or roses. The essence was more secondary or tertiary too. In fact, I don't ever think I've had a Barolo that screamed tar or roses to me. Rather, I've had to critically disect a Barolo that I was tasting blindly by color, taste and other characteristics to guess it correctly.
Barolo rarely "screams" to me. It kind of sneaks up on me and then has it's way with me. I have found these characteristics in many Barolos and Barbarescos, and although some exhibit more than others, my experience mirrors yours. These are secondary, nuanced aromas in many cases.
PH
Posts: 9625 | Location: Maryland, USA (DC suburbs) | Registered: Nov 22, 2003
ask elio altare if he thinks la morra is different than monforte
or enrico scavino if castiglione falletto distinguishes itself from serralunga
for now i will divulge that i prefer the supple, precocious texture and perfumed grace that i consistently find in the arborina vineyard over the power and structure of a young sandrone cannubi boschis
but, maybe your question was rhetorical (a trick) and my answer doesn't matter to you
starv100, what is that, you've learned to ignore things you don't understand or approve of?
board-o, someone gave me the same advice about your posts
especially in regards to petrus
if i recall he said you and dr drb are co-label-glue sniffers
just one more trip
Posts: 620 | Location: west mountain | Registered: Aug 17, 2002
Originally posted by PurpleHaze: Barolo rarely "screams" to me. It kind of sneaks up on me and then has it's way with me. PH
No wonder I feel violated after a night of drinking barolo.
*********************** "I have drunk not to the clouding of my reason, but just so much that I can still surely distinguish the syllables with my tongue." Athenaeus
Posts: 3390 | Location: montreal | Registered: Feb 21, 2004
To me, aged Barolo represents one of my most favourite wines to drink. Dried roses, tar, truffles, leather, and orange rind are things that I look for in a bottle that has matured. The nose, palate, and finish are completely seamless, making for a truly ethereal experience.
It's full bodied, yet doesn't feel "heavy" on the palate. Something that one can enjoy over the course of the evening (even a couple bottles), and not suffer from palate fatigue. Definitely something that compliments many types of food, but a wine that really excels with typical plates from the Langhe, such as tajarin or anything with truffles.
I also love Barbaresco, and depending on the vineyard of origin, can be a little more feminine than Barolo, and often ends up approachable at an earlier age. That said, outstanding examples of Barbaresco can be easily confused for Barolo, and vice versa, depending on the style of the house.
At this point, I think Barolo and Barbaresco make up more than 40% of my cellar, and I'm really looking forward to their maturation so I can pop the corks at appropriate times.
At this point, I think Barolo and Barbaresco make up more than 40% of my cellar, and I'm really looking forward to their maturation so I can pop the corks at appropriate times.
Me too!!
PH
Posts: 9625 | Location: Maryland, USA (DC suburbs) | Registered: Nov 22, 2003
I agree with Futronic as this is my favorite wine also (although only making around 30 % of my cellar). These wines hit a magical euphoric spot in my brain that puts a permanent smile on my face and wont let me stop smelling and sipping. On a good Barolo I can definitely get roses (or other strong floral scents). The other defining characteristic I typically get is licorice. The tar is a deeper, more vague sensation. Oh, now I want one. I suppose 6:00 am is too early to start.
After work, eveyone needs a little WINEdown time.
Posts: 365 | Location: scottsdale,az | Registered: Aug 02, 2004
At this point, I think Barolo and Barbaresco make up more than 40% of my cellar, and I'm really looking forward to their maturation so I can pop the corks at appropriate times.
Me too!!
PH
Okay, I'm sold! Barolo and Barb make up only 5.2% of my cellar. What are you opinions on when I should start sampling my small selection of '00/'01 Barolos, and my '00 Barbarescos?
I don't want to waste them and start in too soon; I'll be patient - they're good bottles!
Posts: 3183 | Location: Alexandria, VA, USA | Registered: Oct 29, 2003
I also pick up the floral/rose scent and flavors of mushroom and black licorice more than tar. Maybe it's somewhat the same taste we're describing. I agree with futronic that you can have it over the course of an evening and it's not 'tiring' to drink, because over a few hours the wine seems to really evolve.
I have found these characteristics in many Barolos and Barbarescos, and although some exhibit more than others, my experience mirrors yours. These are secondary, nuanced aromas in many cases.
