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Corino Barolo Vigneto Arborina - $79.99
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currant, flowers, leather, spice, spices
cherry, flowers, mint, orange
currant, game, mocha, plum, spices
earth, game, leather, nutty, oak, red fruits, tobacco
currant, licorice, menthol, prune
black cherry, meat, menthol, oak
cherry, licorice, mint, raspberry, spice
orange peel, tar
Blue Cheese, Parmesan
Hamburgers, Ham, Barbeque Pulled-Pork or Ribs, Pork Chops, Pork w/Fruit Sauce, Lamb Shish Kabobs, Veal Scaloppini, Wild Game - Elk, Caribou, Moose, Venison, Salami or Sausage, Salami, Sausage, Variety Meats or Organ Meats
Pasta & Grains
Pasta with Meat & Tomato Sauce, Pasta with Creamy Mushroom Sauces, Squash or Pumpkin Ravioli, Polenta
Poultry & Eggs
Roast Chicken with Herbs, Duck Confit, Game Birds
Arugula (Bitter Lettuce), Beets, Cabbage, Eggplant, Fennel, Mediterranean, Grilled, Wild Mushrooms, Wild Mushroom Strudel, Onions, Leeks, Shallots, Peppers, Radishes
Pasta & Grains
Tomato, Vegetable Gratin or Stew, Grilled Vegetables
Fish or Shellfish
Salmon / Trout, Bluefish and Mackerel
Tomato Sauce, Red Wine Sauce, Bagna Cauda
Considered the king of Italian wines, Barolo is made from the Nebbiolo grape in the Piedmont region of Italy. Full bodied, high in tannic, acidity, and alcohol, their aromas suggest tar, violets, roses, strawberries, even truffles. Very similar to, if a little more full-bodied than, Barbaresco. Barolos need to be aged for at least three years in the winery (five years if it is a Reserva), but benefits from additional aging. More recent vintages are fruitier in flavor, often a bit oaky, and may be ready to drink as soon as two to five years after release.
Makes nearly as much wine as France, but lags behind in their classification system. As a result, Italian wine isn’t taken as seriously as French wine. Most Italian wine is made from native grape varieties that don’t grow well elsewhere, such as Nebbiolo and Sangiovese. The most important regions are Piedmont, where Barolo and Barbaresco dominate, Tuscany, home to Chianti, Montepulciano, and the Super-Tuscans (a collection of relatively new reds), and the Northeastern region, where you’ll find Soave, Valpolicella, and Bardolino. Italy’s soils and climates are varied and ideally suited for viticulture, from the Alpine foothills in the north to the Mediterranean coast in the South. Its hilly landscape provides sun and cooler temperatures, even in the warmest regions. Italy has two categories of fine wines. DOCG, which means regulated and guaranteed place name, refers to a small group of elite wines. DOB wines are those with regulated (but not guaranteed) place names. A lower tier of table wines are grouped into IGT wines, which indicate the location on the label, and ordinary table wines, which carry no geographical indication except, “Italy.”
This noble variety from Italy is used primarily in Barolo and Barbaresco, two Piedmontese wines. It is a powerful, lusty grape, high in both tannin and acidity but balanced by an ample alcoholic content. Its color can be deep when the wine is young, but orangey tinges can develop within a few years. Its complex aroma is fruity, earthy, woodsy, herbal and floral.
Located in the northwest cuff of the “boot,” Piedmont is home to the famous Nebbiolo grape. Barolo and Barbaresco, two of the world’s great red wines, are made from Nebbiolo grapes in the Langhe hills around Alba. Both are DOCG wines named after the village in which it is produced. Less expensive red wines include Dolcetta, Barbera, and softer versions of Nebbiolo. White wines are less well known in Piedmont, but two interesting whites are Gavi, which is dry and fairly acidic, and Arneis, a medium-dry wine with a rich texture.
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Corino Barolo Vigneto Arborina
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