Barolo is not a distinct “pleaser”, but rather a wine you have to give time – and make time for. The Nebbiolo grape can produce wine with great complexity, but also with a tannic acid content that adds some extra bite to the wine’s structure, making it one of the best red food wines.
Ricossa Barolo is made from hand-harvested grapes from different zones; Barolo, Castiglione Falletto, Serralunga and la Morra. The wine is aged for 24 months in large oak casks with subsequent storage in tank and bottle. The color is a relatively light ruby red – nebbiolo usually does not produce deeply colored wines – but in return later takes revenge on the aroma side.
The scent has complex perfumed aromas of cherry and red roses, a slight touch of oak from the barrel aging and ethereal aromas of bulwark and autumn forest floor. The taste has a nice mixture of fullness and firmness, which due to the acid keeps all proportions in place and prevents the wine from becoming heavy.
This is an unrivaled food wine, which is created for mushroom risotto, rustic stews and roasts with salt and power, where the firmness of the wine has the opportunity to tame the food. Enjoy from spacious glasses at approx. 17Ëš.
We recommend that you do not pour your Barolo into a decanter, but that 12-24 hours before the wine is to be consumed, you instead lift the cork, pour half a glass (a test glass for the corkscrew as a thank you for the work of opening the wine) and put the plug back in. When serving, pour generously into the glasses and watch the wine develop in the glass. The expression of the wine will change over 1-2 hours if you have patience and concentration for this exercise.
Alternatively, you forget the above, enjoy life, put your neck back and drink the wine with your braised dish without any further frills.
It doesn’t have to be more difficult, although sometimes you should try the complicated model.
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