It must be the weather! As the day’s turner cooler, I’m finding myself choosing big bold red wines again. Lately, I have stumbled across and have been enjoying the king of Italian wines, Barolo.

Barolo is often described as one of Italy's greatest wines. It is a red wine produced in the northern Italian region of Piedmont and made from the Nebbiolo grape which typically produces tart, tannic and alcoholic wines. They can require years of aging to balance the tannins.

Barolo is classically described as “tar and roses” which are the prominent aromas present. You may also experience deep and long-lasting flavors of cherries, violets and black licorice.

As with all Italian wines, Barolo is best when paired with food similar in style to its region and if you duplicate what is done in Piedmont, you’ll pair it with meat dishes, heavy pastas and rich risottos. Because it is a dominant, tannic wine, it has to be matched with foods of similar weight and high in protein. The tannins will bind to the food proteins and come across as softer. A dry, aged cheese that may be too strong or unique for other wines is another great option for Barolo.

A couple to try

Damilano “Lecinquevigne” Barolo 2009 –

Although it may be young in its anticipated maturity between 2014 and 2020, go ahead and give this one a try. It has a medium build and has the classic Barolo aroma of rose. There are layers of dried berry fruit, spice, licorice and wet earth flavors; it also shows ripe fruit and spicy oak tones at the back with well-controlled toasted oak notes. Quite enjoyable!

Demarie Barolo 2009 –

Winemaker Paolo Demarie considers this the father of his Nebbiolo family of wines. The aroma is intense with fruit and spice. It is full-bodied on the palate and enveloped flavors of plum, blackberry and cherry and a lingering finish of violet and vanilla. Delicious!