Tasted: Barolo and Barbaresco
Barolo and Barbaresco wines are often cited as the perfect accompaniment to comfort foods. Yes, I couldn’t agree more. Their depth of flavour and silkiness across the palate does much to enhance thick stews and braised meats. But consider for a moment, that these unctuous wines also have a solid footing in summer fare. Try a glass with grilled pizza or Mexican-style flank steak. You’ll be glad you did.
Pio Cesare Barolo DOCG
Loads of plum, flowers, and spices on the nose with a refined, full body, elegant layers of penetrating flavours, soft, yet firm tannins and a long, rich aftertaste. Lots of everything in an approachable, focused package. Calls for braised meat.
Pio Cesare Barolo Classico DOCG
Elegant, quite developed bouquet displaying classic varietal scent of violets with a subtle interplay of spice, fruit, a whiff of vanilla and cedary oak. Not nearly as developed on the palate as on the nose. Big tannins need time to soften. Great fruity intensity and power, with dark plum and chocolate notes on the finish. Better in 4 to 5 years.
Pio Cesare Barbaresco “Il Bricco” DOCG
Wonderful scent of violets, developed vinosity, fragrant spice and hints of vanilla and chocolate. Rich, spicy, mouth filling flavour shows plum cake spicy richness but typical dry brooding tannins. Drinkable now but better in a few more years.