Monthly Archives: September 2023

Let’s talk about Barolo

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Let’s talk about Barolo

Most of you are probably already quite familiar, but let’s talk about Barolo. I mean, what is Barolo? I honestly don’t really know where to start but I guess I could start with the basics. Barolo is a wine made in the Barolo area, and it’s made with the Nebbiolo grape. There are strict rules with regards to the location  and the vinification process of the grapes, and unless you follow those rules, you can’t call it a Barolo. I’ll just touch on some of the rules really quickly:

  • The grapes have to come from inside the Barolo area, which includes 11 villages
  • The wine has to age for a minimum of 18 months in oak
  • The wine should age for 36 months in total, the rest of the aging taking place in the bottle

Barolo  – where to start?

Now, like I mentioned before, there are 11 villages in which you can make Barolo. Some are more “famous” than others, like the Barolo village. But one of the most important things when it comes to Barolo is the terroir. The terroir varies quite dramatically across the Barolo area, in the different villages. So much so that it’s common to make Barolo’s with grapes harvested from very specific vineyards, and there are called single vineyard or cru Barolo’s. One of the most important educators on this topic is Alessandro Masnaghetti, aka Map Man Masna. I think terroir should have it’s own article, so I won’t go into too much detail here, but basically, the soil, the altitude, the climate and the biodiversity in each village plays a huge role in how the wine tastes. And I swear it’s evident in the different wines. Don’t believe me? Try it for yourself and see!

Where to start?

Ok, let’s talk about Barolo and how to start exploring the different kinds. One way, is to start at the top (literally) and work your way down. In the north you’ll find the village of Verduno. Burlotto is one of the first winemwakers that come to mind here, but his wines are nearly impossible to find these days. But don’t worry! Diego Morra also makes a Barolo Monvigliero, as well as a classic Barolo, so you could start there. Next up on this mini tour of Barolo: La Morra. The Cristian Boffa Barolo del Comune di La Morra is a safe bet. Another favorite is the Brunate from Marengo. And let’s not forget about Arborina. Nadia Curto, Giovanni Corino and Elio Altare come to mind. There are obviously many more wines I could suggest, but the article would be 7 pages long with a 100 links…

Moving right along to Castiglione Falletto, one of the wines that immediately come to mind is the Barolo from Cavallotto. Alfio and Giuseppe make really good wines, from their Pinner to their top cru Barolo. In certain vintages, I’d dare to say that their Langhe Nebbiolo resembles a “baby Barolo”. Just a friendly tip… From Barolo there’s the Francesco Borgogno Castellero. You could try to get your hands on a Chiara Boschis Cannubi, but those are a bit harder to come by.

We’ve made it all the way to Serralunga, at least for those of you who kept reading. If you haven’t already, you have to try the Barolo from Daniele Grasso. I could give a lengthy explanation why, but this is already a long article, so you’ll just have to take my word for it. Serralunga, similar to other towns in the Barolo area, is quite known for one vineyard in particular: Vignarionda. I’d give the one from Luigi Pira a try. But Vignarionda can be quite punchy, and is on the more expensive side, so another option is the Barolo del Comune di Serralunga. It will be a bit more approachable and won’t leave as big a dent in your wallet.

Last, but not least: Monforte d’Alba. There are some important Cru’s in Monforte as well, but my mind immediately goes to the Gianfranco Alessandria Barolo San Giovanni. Their classic Barolo is also a Monforte Barolo, so that’s another option. A more unknown cru within the borders of Monforte is Perno. You might know Perno because of Repubblica di Perno, one of my favorite restaurants. Right across the street you’ll find a brand new winemaker named Paolo Giordano. He makes a Perno Barolo, and it’s definitely worth a try.

Disclaimer: I know I didn’t touch on all 11 villages here, but I tried to include some of the most important ones. The thing to note is that I didn’t forget them! Maybe that’s a topic for the next article?

Wines for fall

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Wines for Fall

Summer came and went, and I realized (a little begrudgingly) that it’s time to find wines for fall. Fall in Norway typically means lamb, or different types of “stew”. You have the very traditional “Fårikål”, which is lamb cooked in sourcrout. It’s not my favorite, but it has been named Norway’s National Dish, which means a fair amount of Norwegian genuinely enjoy it! Lamb is in general a favorite in the fall. There’s rack of lamb, shank of lamb, lamb filet; really lamb in any capacity. Just remember: at some point lamb become sheep…

wines for fall

Wine with lamb

Anyway, when it comes to pairing wine with lamb, I’d go for a Barbera or Nebbiolo. It all depends on how the lamb is prepared and what side dishes it’s served with. If you’re serving the Norwegian National Dish, Fårikål, Barbera is the way to go. Might I suggest the one from Francesco Borgogno or the one from Mauro Veglio. If you’re going rack of lamb or lamb shank, I’d try a Nebbiolo. Now, here you have quite a few options. A good Langhe Nebbiolo is always a winner. One of my recent favorites is the Emilio Vada Cua Rusa. You could also opt for a Nebbiolo d’Alba, for example the Valmaggiore from Marengo. For those who are not familiar with the differences between a Langhe Nebbiolo and a Nebbiolo d’Alba, here is a super quick explanation: a Nebbiolo d’Alba has to spend at least 12 months in oak barrels, whereas a Langhe Nebbiolo does not. Most Langhe Nebbiolo don’t see any oak at all. I say most, because there are always exceptions. Anyway, more on that another day.

Barolo  – where to start?

If you want something more complex with your rack of lamb, you could always go for a Barolo. Maybe it’s a special occasion? Maybe you just got promoted, or maybe you’re celebrating your 40th birthday? Or maybe it’s a Tuesday and you want a Barolo just because. There are tons of Barolo’s to choose from, but that’s a topic for another time. In the meantime, try the Cristian Boffa Barolo del Comune di La Morra or the Fratelli Revello Barolo. And watch out for the 2019’s being released in Norway this week! If the one’s I’ve tried are representative of the vintage, it’s looking very promising!

Mushroom season

It’s mushroom season. At least for some types of mushroom. My go to mushroom wine pairing is Pelaverga. And it’s usually the one from Burlotto or the one from Diego Morra, There is something about that white pepper nose and fresh acidity that makes it pair very well with mushrooms. If you’re making a very cheesy, buttery, rich risotto, perhaps a Barbera would be better. And if the mushrooms are simply a side to a steak, Nebbiolo might be the way to go.

Don’t want red wines for fall?

If you’ve made it all the way here, you’ve gotten quite a few red wine suggestions. But some dishes pair well with Champagne as well. So if you’re having Fårikål, you could opt for a Champagne instead of a Barbera. I mean, when is Champagne ever a bad idea? The J. Charpentier is still a favorite! Oudiette is another great Champagne. And although champagne with lamb stewed in sourcrout might sound like a very strange pairing, I swear it works.

And just like that, you’re prepared for fall!