Absolutely loved the young 2016 vintage. The smell was that of perfumed roses and tasted of rose rose petals wild sweet cherry and strawberry and caramel-like note. A beautiful wine.
oh boy, I drank an Elio Grasso 1994 a couple years ago. It is still to this day, the best wine I have ever tasted. Simply amazing. I can't recall the exact smells and tasting notes but it stays in my mind as the best thing to ever touch my sensory organs haha
Hi Konstantin, I always open my Barolo’s mid morning. Then 45 minutes before people arrive, I put it in a carafe. An hour after people arrive I serve it. It is then most of the time ready to drink. I have had it the next day as well, and it was often even better! Cheers!
I always open my Bottles mid morning too! But then i drink it. Then 45 minutes before people arrive i drink another one. An hour after people arrive i serve the 10 Euro Grauburgunder. I am then most of the time ready to drink. I have had this go on to the next day as well and it was often even better! CHEERS! 🍷
Beautiful wine and geat producer. I know him very well as working with Domenico Clerico as Export Manager for all Asia, Eastern Europe nad US market since 20 years. Clerico was hi very clse friend. And anyway living just 30 minutes from Monforte d'Alba easy for me. Great video, well done and great job!!! Bravo!!! 😀
Thanks for another good video, keep it up. I really appreciate that you bring in a map and give all of the background information. And yes, I have had Barolo wines but it wasn’t until I drank it last time and did a head-to-head comparison with a Brunello di montalcino that I quite strongly felt that I preferred the Brunello (which led to that I got six different Brunellos at my doorstep yesterday…). The Barolo was just a bit too much in terms of tannins and body. I hade the wines at very good Swedish meat restaurant and I paired it with grilled ribeye. My friend, who had a grilled sirloin steak, preferred the Barolo…
QOTD: Yes, I've had Barolo. The first time I remember clearly having it was at a Michelin 1-star restaurant about 30km away. I had chicken confit, and my wife had venison. It was a wonderful pairing. . . The unfortunate by-product is that my wife now loves the stuff, much to my wallet's chagrin. :)
it would be the other way around for me . my wife thiks it's ridiculous to pat such amounts for a bottle . if i'd come home with one of these i can be sure to drink this by myself while sleeping on the couch :)
Great to see you you taking a look at this iconic producer. I have the 2008 Gavarini and Ginestra in the cellar but assumed they would need at least 15 years to reach their potential. Would be interested to see you taste some older Barolo.
Hi Konstantin, i just discovered your channel and running through your videos i was just searching for this one! I live in a little city not very far from La Morra, Monforte d'Alba and Barolo. I'm glad when people of other countries discover the pleasure of tasting fine old aged wine like barolo. Hope you will have a try of Barbera Superiore and nebbiolo wines in the future! Great video, keep it up man!
Thank you for this. I do wish you would open more barolos/brunescos as you have here, maybe focus in on some crus like Monvigliero or Cannubi. It would be much appreciated.
The lighting and you are excellent. Everything else better make, better the maps. Show close to us the world, what you have. I think you got something!
I had a young Barolo in the 1970’s and it was painfully tannic and acidic. I was put off of Barolo for years as there were plenty of other more drinkable red wines to try in that era. Recently I opened a 2007 that had been sourced from CH Wine two years ago. It was a beautifully balanced with a complexed pallet with a wonderful finish. It continued to develop in the glass for an hour or so and offered more flavor elements as it blossomed to fullness. I look forward to acquiring some more aged Barolo of good providence.
Hi Konstantin, I love Italian wines. Recently I have tried a number of great wines from Campania,. Would love to see you taste some. Keep up the great videos.
95 points isn’t too bad! I have tasted Barolo and Barbaresco but not for a long time, it was after I read that book about Angelo Gaja. There used to be a man in my winemakers club who made a Nebbiolo from grapes grown in Niagara, I tasted the young wine and it was very tannic stuff! He moved away from our club but a couple of decades later he came to judge our clubs wines and I asked him how that unusual wine had aged. When he came to judge our club the next year he brought a bottle of that wine, it had become sublime! Klaus
Nebbiolo is my favorite grape varietal! I have preferred Barbaresco but that may be because most of the good Barolos are out of my price range currently...one day lol
I love Borolo, usually have a bottle for Thanksgiving. I feel it needs a good 10-12 years in bottle to shine, so I always have one in my cellar. Cheers.
I love Barolo, I've had many of them. However, it is sometimes a hit and miss. I would put them on par with Amarone on that front. I think Brunello di Montalcino remain my favorite Italian red wines.
so, überzeugt, wird vielleicht Zeit wieder an Barolo zu denken. Bisher war das Problem die Geduld und wenig Wissen meinerseits. Die Barolos, welche ich probieren konnte, waren eventuell allesamt zu jung und daher nicht "meins"..., danke für das tolle Video
Great video and greetings from the US! My parents actually have a 98 gavarini chiniera that was gifted to them during an early 2000s business trip to Germany. I've been trying to find a younger vintage to show them the difference between old and young wines, but it is quite hard to find in retail. This video convinced me to buy a few online. Cheers!
Great video, I thought that I had seen all of your videos and then this one popped up. I love Elio Grasso’s Chardonnay and their dolcetto, beautifully made wines around 30$. Can’t wait to try the barolos! Btw, they also use French oak barriques for the Chardonnay and the Barbera in addition to the Runicot. I’d love to see videos in this style again!
I tasted Barolo last year and I remember thinking it was a bit intense. I accidentally opened it, had one glass, and forgot to replace the cork and found the bottle on the table outside the next morning open with flies in it. I'm ready for round two with a bit more respect for the wine.
Just ordered some of the generic 2014 Barolo from Ellio Grasso. I know 2014 was a difficult vintage, but a bargain price and a good producer meant it was to good to miss.
I bought a Pio Cesare 2016 Barolo yesterday but I think I will not open it yet.I don't know too much about wine,only the basics,and certainly I am not able to distinguish the notes yet, but the idea of enjoying wines and having a few good ones getting mature and developing complexity to then be opened on special occasions is something I love. Thank you for your work!. Your channel is one of the few I visit for knowledge and enjoyment.
Tasted the 2017 Gavarini Chiniera and had it in my grassl cru wineglass - impressive tanins, yet so fresh and vibrant and finesse. That said I am just dipping my feet in Italian wines...
Have two 2011 bric del fiasc in the cellar waiting for a special occasion that I'm looking forward to drink. Really liked the Giovanni Rosso serralunga Barolo which is on the lower price range, about 30 euros
Mr. Baum, First, allow me express my gratitude to you by saying that I enjoy your informative and fun videos. To my utter and total disbelief, my complete love and interest in Barolo is really very new, even though I was a co-owner in an Italian restaurant in the mid-90’s! Barolo wines were always shrouded in mystery and not to be touched....I am currently educating myself on Barolo and its wines through Alessandro Masnaghetti’s excellent book, ‘Barolo MGA.’ Volume I is the definitive book on anything Barolo. I have just finished my first bottle of Renato Ratti’s 2016 ‘Maranesco.’ It was excellent. Classic Barolo. I have recently enjoyed wine from Lange Nebiollo, which was really expressive and powerful. Like you, I enjoy a nice piece of meat with my Barolo. I like lamb and prime rib or another fatty cut. I open my Barolos at least 1 1/2 hours before drinking, which seems to be ample time for this grape to fully come open. A great video, Sir! I have subscribed and look forward to arching more of your videos! Congratulations on getting your Master of Wine! I know that feeling that degree is very difficult indeed. Ciao! -Jay.
Hello Konstantin, I love barolo, but lately i've got my eyes more fixed on Bolgheri. Just now i'm sipping a glass of Passi di Orma 2020. Just lovely! That makes me wonder how the wines in Bolgheri differ from the ones i Bordeaux that uses the same blend? Are they much differnt from each other? Sorry for all these questions. I understand you get alot of them. Cheers anyhow!!
Thanks for introducing this wine to us. Think I will consider buying a few bottles of this producer because they seem to be quite affordable for being one of the best wines form a region. Do I like Barolo? Yes, once had a really good one but sadly I don't know which one it was because there was only written "Barolo" on the list and stupid me forgot to ask for the producer.
tried a borolo the other week not my usual wine (i like napa cabs and burgundy) and could really taste the leather and tobacco components very pleasing
Never really had a glass except for a half when I left my first ever job. Going to a tasting in june where they'll have some barolos and a lot of different piedmontese wines, so hopefully that'll be a fun experience really getting to know the region. (though I hope they won't be too tannic since I'm taking two of my friends to their first 'real' wine tasting haha)
What I would fine really interesting is to learn how you come to 95 points. For this scoring, what factors do you take into account and what is the weight of the factors? What could this winery do to improve to get to 96 or 97 points? How much in this scoring is terroir and weather, how much is influenced in the wineyard and what is influenced in the cellar? (sorry for so many questions, I am very keen to learn from you). And to answer your question, yes I have drunk some Barolo's but only on a few occasions. I have one waiting for me from 2011 which I hope is almost ready for drinking.
as i commented on another video i actually never really liked red wines untill i've tasted a barolo that tasted like liquid chocolate to me. sadly i can't remember which one it was but that taste !!!!
Drinking a Massolino Barolo Seralunga d Alba 2015. The tannins are intense. I think it will be better in 5-7 years. Very good wine with food though. Salud
Love your channel. It would be great if your videos could end with additional suggestions for us to try and compare against. Seeing that you rated this at a 95, I'd like to get your take on others that are comparable or in your opinion better.
Barolo war nach meiner Schulzeit (in der ich mich hauptsächlich mit chilenischen Cabernet Sauvignons eines großen Discounters begnügte) fast mein erster „richtiger“ Rotwein, wären ihm nicht Merlots zuvor gekommen. Meine Schwester hat mich an diese tolle Weinsorte herangeführt, noch bevor ich jemals Spätburgunder und andere schwere Rotweine verkostet habe. Meine Konsequenz war, dass ich lange gebraucht habe, um einen Spätburgunder als schweren Rotwein zu akzeptieren. Mir persönlich gefallen die Barolos z. B. auch von Paolo Scavino oder von Amalia Cascina, auch Gaja hat ein paar schöne Barolo im Angebot. Die meiste Zeit greife ich aber dann doch zu Nebbiolo oder zu Barbera D‘Alba.
Servus Konstantin! thanks for your energy in to your channel! Two questions, would you or did you already do a 100point tasting in a video? And would you do a video where you explain how a wine is "perfect" in a tasting? I'm a big fan of nebbiolo, in all forms :-) Greatly enjoyed and appreciated how you walk through the wine. (ok, last question, how long did it take you to finish that bottle?) greetings from CH
That must have been so tough for you. Thank you so much for TORTURING yourself by putting yourself through this. Your self-sacrifice is appreciated so much. Yeah - I'm jealous as f*** (this is British humour)
I've only had one Barolo; can't recall the producer but it was a 2003, an insanely hot/overripe year. Picked up from the bargain bin at a small neighborhood wine shop. What I do remember is the exotic flavor profile...a combination of overripe blackberry and blood orange that I've never tasted since. No decanting, poured straight to the glass and aerated a little right there. Slight brownish tint at the rim, so it was probably past it's peak a bit, but still unique! Thanks, Konstantin!
I spoke to some wine makers in the Adelaide region who reckon their Nebbiolo is up there with the best Barolo... I'd love to see a blind taste off between some great Aussie Neb vs "real" Barolo ...
Never had a barolo i liked.. so to answer your question.. no. But I guess it might come down to price.. in any case, i feel im missing out somehow. Would really appreciate a video going thru Barolo. Cheaper to expensive.. what to look for..
Champ pardon my ignorance but isn't 2015 a bit young to be cracking a wine like this. It's just that I once opened a barolo for my Italian mate that was 2013 vintage and he slaped me.
@@KonstantinBaumMasterofWine thanks for the information. Would u be able to suggest a wine that drinks great young? I seem to have a cellar filled with wine I can't bloody drink. 😫. Is there such thing as big nebbiolo that's meant to be drunk young and fresh or is it purely an ageing game for that variety? 🤔
I had my first Barolo about a week ago, it was quite cheap and the experience was not so great. There was some very nice licorice but there were also off flavours, dust and even urinal cake... Well, at least it can only get better from here on, maybe Barolo is the kind of wine where you have to pay a bit more to experience the real deal.
I had the G.D. 2016 Barolo and it was incredible. It had aroma of violet, cherry, and basil with flavors of cherry, licorice, blueberry, and basil. I gave it 95pt on my Instagram review, reads like a WSET assignment, because it was so floral. The best Barbaresco I have had so far came from my grocery store or supermarkt. Have you done a Chianti Classico tasting on the channel yet? One of my favorite regions for wine with one of my favorite grapes, Sangiovese.
Great video as always. Can you explain under which circumstances they use different bottles from the Albese? I had a pio cesare barolo ornato last night and the bottle was more like a standard bordeaux bottle.
The rules say: Le bottiglie nelle quali vengono confezionati e commercializzati i vini a denominazione di origine controllata e garantita «Barolo», di cui all’art. 1, devono essere di forma albeisa o corrispondenti ad antico uso e tradizione, di vetro scuro con dispositivi di chiusura ammessi dalla vigente normativa in materia.
Hi, I was wondering if you could recommend some good Barolos and Barbaresco on a budget, maybe under £50?. Also do you have any experience with Zalto glasses? What are your impressions of them?
Yes, I use Zalto glasses too and I like them, even though they are not my favorites. They are however very expensive and the do break easily. Try La Ca Növa, Rizzi or Produttori del Barbaresco from Barbaresco
Hallo Herr Baum, mal wieder ein überragendes Video! Mich würde es sehr interessieren woher Sie ihre Karten beziehen? Bin sehr fasziniert und gerade die des Piemont würde ich gerne auch mein eigen nennen. Vielen Dank für Ihre Antwort.
I've enjoyed Barolos from Mauro Molino. Their QPR is always one of the better ones. Have you tried to uncorked a good young wine and let it air for 24 hours? I wonder how that would compare to decanting it right after opening. I suppose the oxygenation would be the same, if the speed doesn't make a difference...
@@KonstantinBaumMasterofWine , A young red with good aging potential: 1) Decant 2) Double Decant 3) Open and breathe for 24 hours. (blind tasting all 3 to see the difference, if any. Once and for all, settle the debate!)
if you want to blow your socks off try the GAJA sperss Barolo! Im shocked that the wine rating firms dont put gaja or sainti biondi in the top 100 rarely!both impeccable vineyards
Monprivato. Never have such beautiful letters meant so much. Please forgive me but saying limestone and sand is like saying beef and filet. One is soil origin, the other is soil structure. Sand, clay and silt are soil size, meaning cation exchange capacity. Dig?
You are right. The soil description was lifted straight from the wineries information but I think what they mean is silica when they talk about sand. Grain size is about more than just cation exchange capacity though. You should check out my video on "Minerality" if you haven't done so already.
Hi Konstantin, thank you for the video! I had some barolos but never had it at the best condition. I wondered what made you decide to decant the bottle. What did you pick up from the first glass that led you to decide to decant it?
@@KonstantinBaumMasterofWine Winged, with a flat profile to the screw (not tubular). I do it because I find it easy and has consistent results. Maybe you would say the same thing about the "Waiters Friend" style opener you use, but I always feel like it'll slip off the lip of the bottle and pinch my fingers...
Actually a good question. First rule never use detergent. Rinse thoroughly with water and let air dry. What I do once I’m ready to use the decanter is I pour a small amount of the wine I’m drinking into it and swirl it around. I pour that wine in a glass to test the bottle pour. Then I decant the rest of the wine. Wash, rinse, repeat.
I just discovered your TH-cam channel. Very interesting. Congratulations. Barolo, in my opinion, is too intense and too dry. This combination is too "sophisticated" for me. There are many other better Italian wines in my opinion. My absolute favorite is of course Amarone della Valpolicella by Dal Forno or Quintarelli. But I also like Sassicaia or Masseto much more than Barolo.
![[UNCUT] “บอสณวัฒน์” ลากไส้!! ใครหนุนหลัง "แม่ตั๊ก ป๋าเบียร์" I คนดังนั่งเคลียร์ I 30 ก.ย. 67](http://i.ytimg.com/vi/QlD7mU2KKRk/mqdefault.jpg)
Absolutely loved the young 2016 vintage. The smell was that of perfumed roses and tasted of rose rose petals wild sweet cherry and strawberry and caramel-like note. A beautiful wine.
oh boy, I drank an Elio Grasso 1994 a couple years ago. It is still to this day, the best wine I have ever tasted. Simply amazing. I can't recall the exact smells and tasting notes but it stays in my mind as the best thing to ever touch my sensory organs haha
😄
Hi Konstantin, I always open my Barolo’s mid morning. Then 45 minutes before people arrive, I put it in a carafe. An hour after people arrive I serve it. It is then most of the time ready to drink. I have had it the next day as well, and it was often even better! Cheers!
Barolos. No apostrophe needed.
Yes, agree 100%.
Open in the morning - drink in the evening!!
I always open my Bottles mid morning too! But then i drink it. Then 45 minutes before people arrive i drink another one. An hour after people arrive i serve the 10 Euro Grauburgunder. I am then most of the time ready to drink. I have had this go on to the next day as well and it was often even better! CHEERS! 🍷
Yes, I opened a 20 euro Puccini Barolo recently and I loved it. Probably not for everyone but I got lots out of it myself
too funny, lol yes good vino will make you very dry, amusingly dry with humor. Lol
The best Italian red wine in existence! Try it with chocolate cake....it's divine!
Beautiful wine and geat producer. I know him very well as working with Domenico Clerico as Export Manager for all Asia, Eastern Europe nad US market since 20 years. Clerico was hi very clse friend. And anyway living just 30 minutes from Monforte d'Alba easy for me. Great video, well done and great job!!! Bravo!!! 😀
Thank you Domenico!
Barolo! Bellissima!
Big fan of Italian reds Love Barolo! Like you said complex, elegant not in your face.I like the tannic acidity of the younger wines.Great video!
Thanks for another good video, keep it up. I really appreciate that you bring in a map and give all of the background information. And yes, I have had Barolo wines but it wasn’t until I drank it last time and did a head-to-head comparison with a Brunello di montalcino that I quite strongly felt that I preferred the Brunello (which led to that I got six different Brunellos at my doorstep yesterday…). The Barolo was just a bit too much in terms of tannins and body. I hade the wines at very good Swedish meat restaurant and I paired it with grilled ribeye. My friend, who had a grilled sirloin steak, preferred the Barolo…
Barolo is in my top 3 favorite styles of wine.
Yes I’ve had Barolo’s and Barbaresco’s and they are some of my favorite wines
QOTD: Yes, I've had Barolo. The first time I remember clearly having it was at a Michelin 1-star restaurant about 30km away. I had chicken confit, and my wife had venison. It was a wonderful pairing. . . The unfortunate by-product is that my wife now loves the stuff, much to my wallet's chagrin. :)
😁
it would be the other way around for me .
my wife thiks it's ridiculous to pat such amounts for a bottle .
if i'd come home with one of these i can be sure to drink this by myself while sleeping on the couch :)
If your wife loves it so much. You can tell her to buy it :)
I like Barolo but i think we have lo wait 10-15 years minimum for the classic producers. Elegance and power.
True
Great to see you you taking a look at this iconic producer. I have the 2008 Gavarini and Ginestra in the cellar but assumed they would need at least 15 years to reach their potential. Would be interested to see you taste some older Barolo.
Hi Konstantin, i just discovered your channel and running through your videos i was just searching for this one! I live in a little city not very far from La Morra, Monforte d'Alba and Barolo.
I'm glad when people of other countries discover the pleasure of tasting fine old aged wine like barolo. Hope you will have a try of Barbera Superiore and nebbiolo wines in the future!
Great video, keep it up man!
Love Rivetto Barolo each and every one
Thank you for this. I do wish you would open more barolos/brunescos as you have here, maybe focus in on some crus like Monvigliero or Cannubi. It would be much appreciated.
The lighting and you are excellent. Everything else better make, better the maps. Show close to us the world, what you have. I think you got something!
Thanks Andrew! I will do that.
I had a young Barolo in the 1970’s and it was painfully tannic and acidic. I was put off of Barolo for years as there were plenty of other more drinkable red wines to try in that era. Recently I opened a 2007 that had been sourced from CH Wine two years ago. It was a beautifully balanced with a complexed pallet with a wonderful finish. It continued to develop in the glass for an hour or so and offered more flavor elements as it blossomed to fullness. I look forward to acquiring some more aged Barolo of good providence.
Hi Konstantin, I love Italian wines. Recently I have tried a number of great wines from Campania,. Would love to see you taste some. Keep up the great videos.
95 points isn’t too bad! I have tasted Barolo and Barbaresco but not for a long time, it was after I read that book about Angelo Gaja. There used to be a man in my winemakers club who made a Nebbiolo from grapes grown in Niagara, I tasted the young wine and it was very tannic stuff! He moved away from our club but a couple of decades later he came to judge our clubs wines and I asked him how that unusual wine had aged. When he came to judge our club the next year he brought a bottle of that wine, it had become sublime!
Klaus
Interesting story!
Nebbiolo is my favorite grape varietal! I have preferred Barbaresco but that may be because most of the good Barolos are out of my price range currently...one day lol
I love Borolo, usually have a bottle for Thanksgiving. I feel it needs a good 10-12 years in bottle to shine, so I always have one in my cellar. Cheers.
I love Barolo, I've had many of them. However, it is sometimes a hit and miss. I would put them on par with Amarone on that front. I think Brunello di Montalcino remain my favorite Italian red wines.
so, überzeugt, wird vielleicht Zeit wieder an Barolo zu denken. Bisher war das Problem die Geduld und wenig Wissen meinerseits. Die Barolos, welche ich probieren konnte, waren eventuell allesamt zu jung und daher nicht "meins"..., danke für das tolle Video
Danke Timo! Bei Barolo zahlt es sich tatsächlich aus, etwas zu warten.
Great video and greetings from the US! My parents actually have a 98 gavarini chiniera that was gifted to them during an early 2000s business trip to Germany. I've been trying to find a younger vintage to show them the difference between old and young wines, but it is quite hard to find in retail. This video convinced me to buy a few online. Cheers!
Oh wow! Enjoy tasting them.
Great video, I thought that I had seen all of your videos and then this one popped up. I love Elio Grasso’s Chardonnay and their dolcetto, beautifully made wines around 30$. Can’t wait to try the barolos! Btw, they also use French oak barriques for the Chardonnay and the Barbera in addition to the Runicot. I’d love to see videos in this style again!
I tasted Barolo last year and I remember thinking it was a bit intense. I accidentally opened it, had one glass, and forgot to replace the cork and found the bottle on the table outside the next morning open with flies in it. I'm ready for round two with a bit more respect for the wine.
Just bought a 2011 Casa Mate at a government owned wine shop (SAQ) for a very fair price. Can't wait to open it in a few years!
Just ordered some of the generic 2014 Barolo from Ellio Grasso. I know 2014 was a difficult vintage, but a bargain price and a good producer meant it was to good to miss.
I bought a Pio Cesare 2016 Barolo yesterday but I think I will not open it yet.I don't know too much about wine,only the basics,and certainly I am not able to distinguish the notes yet, but the idea of enjoying wines and having a few good ones getting mature and developing complexity to then be opened on special occasions is something I love.
Thank you for your work!. Your channel is one of the few I visit for knowledge and enjoyment.
Thank you Gabriel. Pio Cesare is a very good producer and the 2016 should age gracefully for another 15 - 20 years. So take your time!
Came here after buying Pio Cesare 2014. Will need to wait then.
Tasted the 2017 Gavarini Chiniera and had it in my grassl cru wineglass - impressive tanins, yet so fresh and vibrant and finesse. That said I am just dipping my feet in Italian wines...
Good dip!
Great video! Let us know next time you’re in Langhe!
Thank you! Will do!
Have two 2011 bric del fiasc in the cellar waiting for a special occasion that I'm looking forward to drink. Really liked the Giovanni Rosso serralunga Barolo which is on the lower price range, about 30 euros
Sounds great!
Mr. Baum,
First, allow me express my gratitude to you by saying that I enjoy your informative and fun videos.
To my utter and total disbelief, my complete love and interest in Barolo is really very new, even though I was a co-owner in an Italian restaurant in the mid-90’s! Barolo wines were always shrouded in mystery and not to be touched....I am currently educating myself on Barolo and its wines through Alessandro Masnaghetti’s excellent book, ‘Barolo MGA.’ Volume I is the definitive book on anything Barolo.
I have just finished my first bottle of Renato Ratti’s 2016 ‘Maranesco.’ It was excellent. Classic Barolo. I have recently enjoyed wine from Lange Nebiollo, which was really expressive and powerful. Like you, I enjoy a nice piece of meat with my Barolo. I like lamb and prime rib or another fatty cut.
I open my Barolos at least 1 1/2 hours before drinking, which seems to be ample time for this grape to fully come open.
A great video, Sir! I have subscribed and look forward to arching more of your videos!
Congratulations on getting your Master of Wine! I know that feeling that degree is very difficult indeed.
Ciao!
-Jay.
Hello Konstantin,
I love barolo, but lately i've got my eyes more fixed on Bolgheri. Just now i'm sipping a glass of Passi di Orma 2020. Just lovely! That makes me wonder how the wines in Bolgheri differ from the ones i Bordeaux that uses the same blend? Are they much differnt from each other?
Sorry for all these questions. I understand you get alot of them. Cheers anyhow!!
Barolo is probably my favorite italian wine, Brunello is a close second. Love the Super Tuscans too, though.
Me too!
Thanks for introducing this wine to us. Think I will consider buying a few bottles of this producer because they seem to be quite affordable for being one of the best wines form a region.
Do I like Barolo? Yes, once had a really good one but sadly I don't know which one it was because there was only written "Barolo" on the list and stupid me forgot to ask for the producer.
😀 Next time you will remember the name!
tried a borolo the other week not my usual wine (i like napa cabs and burgundy) and could really taste the leather and tobacco components very pleasing
i work at total wine i love your vidos
Thank you!
Yum yum, luck you. I prefer the 2016 vintage in Barolo slightly more though!
Yes, 2016 overall was more consistent and most wines are very good to stunning.
@@KonstantinBaumMasterofWine ich verlasse mich auf Dich und kaufe einfach mal ein paar Flaschen vom 2016er :)
Never really had a glass except for a half when I left my first ever job. Going to a tasting in june where they'll have some barolos and a lot of different piedmontese wines, so hopefully that'll be a fun experience really getting to know the region. (though I hope they won't be too tannic since I'm taking two of my friends to their first 'real' wine tasting haha)
What I would fine really interesting is to learn how you come to 95 points. For this scoring, what factors do you take into account and what is the weight of the factors? What could this winery do to improve to get to 96 or 97 points? How much in this scoring is terroir and weather, how much is influenced in the wineyard and what is influenced in the cellar? (sorry for so many questions, I am very keen to learn from you). And to answer your question, yes I have drunk some Barolo's but only on a few occasions. I have one waiting for me from 2011 which I hope is almost ready for drinking.
Thanks. I should do a video on that!
I love Barolo. PN 1st, Cab next and Barolo and Amarone 3rd
as i commented on another video i actually never really liked red wines untill i've tasted a barolo that tasted like liquid chocolate to me.
sadly i can't remember which one it was but that taste !!!!
I've been enjoying the 2006 recently - drinking well
I have noticed you like the Riedel stemware. For Barolo, try the Riedel Vinum Extreme Pinot Noir glass. 444/7
Drinking a Massolino Barolo Seralunga d Alba 2015. The tannins are intense. I think it will be better in 5-7 years.
Very good wine with food though. Salud
Sounds great.
I tried a Barolo for the first time last week. I don’t know why, but it tasted salty to me. Need to try another.
Love your channel. It would be great if your videos could end with additional suggestions for us to try and compare against. Seeing that you rated this at a 95, I'd like to get your take on others that are comparable or in your opinion better.
I really wanna know information about 'Dump phase' as much as possible!!
I drank a 2010 Barolo. It was really good. Drank the whole bottle lol.
Barolo war nach meiner Schulzeit (in der ich mich hauptsächlich mit chilenischen Cabernet Sauvignons eines großen Discounters begnügte) fast mein erster „richtiger“ Rotwein, wären ihm nicht Merlots zuvor gekommen.
Meine Schwester hat mich an diese tolle Weinsorte herangeführt, noch bevor ich jemals Spätburgunder und andere schwere Rotweine verkostet habe. Meine Konsequenz war, dass ich lange gebraucht habe, um einen Spätburgunder als schweren Rotwein zu akzeptieren.
Mir persönlich gefallen die Barolos z. B. auch von Paolo Scavino oder von Amalia Cascina, auch Gaja hat ein paar schöne Barolo im Angebot.
Die meiste Zeit greife ich aber dann doch zu Nebbiolo oder zu Barbera D‘Alba.
Servus Konstantin! thanks for your energy in to your channel! Two questions, would you or did you already do a 100point tasting in a video? And would you do a video where you explain how a wine is "perfect" in a tasting? I'm a big fan of nebbiolo, in all forms :-) Greatly enjoyed and appreciated how you walk through the wine. (ok, last question, how long did it take you to finish that bottle?) greetings from CH
Great idea!
That must have been so tough for you. Thank you so much for TORTURING yourself by putting yourself through this. Your self-sacrifice is appreciated so much. Yeah - I'm jealous as f*** (this is British humour)
I've only had one Barolo; can't recall the producer but it was a 2003, an insanely hot/overripe year. Picked up from the bargain bin at a small neighborhood wine shop.
What I do remember is the exotic flavor profile...a combination of overripe blackberry and blood orange that I've never tasted since. No decanting, poured straight to the glass and aerated a little right there. Slight brownish tint at the rim, so it was probably past it's peak a bit, but still unique!
Thanks, Konstantin!
thanks konnie
good show
ive had cheap barolo yen2,000
it was enjoyable but not at this level
mjr
tokoy
Nice decanter :)
Thanks 😁
Looks incredibly hard to clean…
I spoke to some wine makers in the Adelaide region who reckon their Nebbiolo is up there with the best Barolo... I'd love to see a blind taste off between some great Aussie Neb vs "real" Barolo ...
"a bit like a teenager" lol 😂
Never had a barolo i liked.. so to answer your question.. no. But I guess it might come down to price.. in any case, i feel im missing out somehow. Would really appreciate a video going thru Barolo. Cheaper to expensive.. what to look for..
I tried a glass of Barolo in Rome!
Champ pardon my ignorance but isn't 2015 a bit young to be cracking a wine like this. It's just that I once opened a barolo for my Italian mate that was 2013 vintage and he slaped me.
4 sure!
@@KonstantinBaumMasterofWine thanks for the information. Would u be able to suggest a wine that drinks great young? I seem to have a cellar filled with wine I can't bloody drink. 😫. Is there such thing as big nebbiolo that's meant to be drunk young and fresh or is it purely an ageing game for that variety? 🤔
I had my first Barolo about a week ago, it was quite cheap and the experience was not so great.
There was some very nice licorice but there were also off flavours, dust and even urinal cake...
Well, at least it can only get better from here on, maybe Barolo is the kind of wine where you have to pay a bit more to experience the real deal.
I like barolo but not for everyday drinking. I think it is a bit too powerful so i like it with food that has a lot of flavor.
barbera everyday ... a red with good fruit, acidity and persistence on palate for to meet a daily dishes
I had the G.D. 2016 Barolo and it was incredible. It had aroma of violet, cherry, and basil with flavors of cherry, licorice, blueberry, and basil. I gave it 95pt on my Instagram review, reads like a WSET assignment, because it was so floral. The best Barbaresco I have had so far came from my grocery store or supermarkt. Have you done a Chianti Classico tasting on the channel yet? One of my favorite regions for wine with one of my favorite grapes, Sangiovese.
Sounds great. Not yet but this is surely coming up.
Great video as always. Can you explain under which circumstances they use different bottles from the Albese? I had a pio cesare barolo ornato last night and the bottle was more like a standard bordeaux bottle.
The rules say: Le bottiglie nelle quali vengono confezionati e commercializzati i vini a denominazione di
origine controllata e garantita «Barolo», di cui all’art. 1, devono essere di forma albeisa o corrispondenti ad antico uso e tradizione, di vetro scuro con dispositivi di chiusura ammessi dalla vigente normativa in materia.
So you have to use the Albeisa unless it is tradition at your winery to use another shape
Hi, I was wondering if you could recommend some good Barolos and Barbaresco on a budget, maybe under £50?. Also do you have any experience with Zalto glasses? What are your impressions of them?
Yes, I use Zalto glasses too and I like them, even though they are not my favorites. They are however very expensive and the do break easily. Try La Ca Növa, Rizzi or Produttori del Barbaresco from Barbaresco
Hallo Herr Baum, mal wieder ein überragendes Video! Mich würde es sehr interessieren woher Sie ihre Karten beziehen? Bin sehr fasziniert und gerade die des Piemont würde ich gerne auch mein eigen nennen. Vielen Dank für Ihre Antwort.
Vielen Dank! Diese Karten habe ich im Ort Barolo in der Tourist Information gekauft. Es gibt sie meines Wissens nach leider nicht online.
Yes Sordo Riserva 2009
I've enjoyed Barolos from Mauro Molino. Their QPR is always one of the better ones. Have you tried to uncorked a good young wine and let it air for 24 hours? I wonder how that would compare to decanting it right after opening. I suppose the oxygenation would be the same, if the speed doesn't make a difference...
I think decanting has a much stronger impact as you just get much more oxygen into the wine, but maybe I need to run a comparitiv trial on that ...
@@KonstantinBaumMasterofWine , A young red with good aging potential:
1) Decant
2) Double Decant
3) Open and breathe for 24 hours.
(blind tasting all 3 to see the difference, if any. Once and for all, settle the debate!)
if you want to blow your socks off try the GAJA sperss Barolo! Im shocked that the wine rating firms dont put gaja or sainti biondi in the top 100 rarely!both impeccable vineyards
Is it true that you shouldn’t decant Borolo’s because it can ruin them?
Monprivato. Never have such beautiful letters meant so much. Please forgive me but saying limestone and sand is like saying beef and filet. One is soil origin, the other is soil structure. Sand, clay and silt are soil size, meaning cation exchange capacity. Dig?
You are right. The soil description was lifted straight from the wineries information but I think what they mean is silica when they talk about sand. Grain size is about more than just cation exchange capacity though. You should check out my video on "Minerality" if you haven't done so already.
Hi Konstantin, thank you for the video! I had some barolos but never had it at the best condition. I wondered what made you decide to decant the bottle. What did you pick up from the first glass that led you to decide to decant it?
Thanks! It just felt like it is still not quite there and was holding back something.
Hi I am trying to find an explanation of what happens to the wine while aging in the bottle the taste changes what happens there?
Of all the bottle openers, why would you use that style?
Which one do you use?
@@KonstantinBaumMasterofWine Winged, with a flat profile to the screw (not tubular). I do it because I find it easy and has consistent results. Maybe you would say the same thing about the "Waiters Friend" style opener you use, but I always feel like it'll slip off the lip of the bottle and pinch my fingers...
@@KonstantinBaumMasterofWine Just to be clear, I'm not triying to be judgemental... just genuinely curious!
Yes I decant 99 o/o of all the wine I drink.
I love Barolo and duck breast too!
How do you wash this decanter? It's inconvenient :)
True...
Actually a good question. First rule never use detergent. Rinse thoroughly with water and let air dry. What I do once I’m ready to use the decanter is I pour a small amount of the wine I’m drinking into it and swirl it around. I pour that wine in a glass to test the bottle pour. Then I decant the rest of the wine. Wash, rinse, repeat.
I just discovered your TH-cam channel. Very interesting. Congratulations.
Barolo, in my opinion, is too intense and too dry. This combination is too "sophisticated" for me.
There are many other better Italian wines in my opinion.
My absolute favorite is of course Amarone della Valpolicella by Dal Forno or Quintarelli.
But I also like Sassicaia or Masseto much more than Barolo.
Have you ever done one of these tastings with a great wine from Australia?
“Need a but of oxygen” - You mean 4-5h ? 🤣🤣
barolo are overrated, harsh really bad wines, and expensive.