Selecting wines need not be scary. It’s not likely a bottle of Barolo will jump from the dark alley, taking your purse and leaving your top fatally stained. But I must confess selecting wines especially from old world, requires some knowledge.      

Nebbiolo is the flagship black grape from Langhe, Piedmonte. This classic grape is also known as ‘nebbia’ by the locals, meaning mist. They believe the mist encourages Nebbiolo grapes to grow well making grand cru wines. One of Italy’s greatest winemaker/producer for Barolo wine is Angelo Gaja.

The Barolo Langhe Sperss, DOCG, vintage 1997, is a composition of 94% Nebbiolo, with 6% Barbera grape, and is estimated between RM3,000 to RM3,500 per bottle, with Robert Parker rating at 99 points! Gaja wines are unashamedly modern and breathtakingly expensive, as well as innovative and bold. This is a deep ruby wine brooding with blackberry, bitter chocolate, liquorice and espresso coffee; a full body wine with essence of truffles, black cherry, and balsamic. All Gaja wines must age a minimum 5 to 6 years before opening, and can keep for as long as 30 to 35 years! As the wine ages, the tannins soften, and the color changes to hints of brick orange at the rim.

For less priced alternative, but equally good Barolo wines, check the wine stores for its ‘second wine’ from the Langhe DOC zone of Piedmonte. The Langhe DOC is the only zone where Barolo winemakers and producers are permitted to declassify their Barolo grapes and wine to produce early-drinking Barolo wines. These wines are often blended with other black grapes such as Barbera or Dolcetto of Piedmonte region. A bottle may cost RM180 to RM250.

Barolo wines are full body, and should be served at 21-23 °C (or simply cool the wine for 30 minutes before opening.) If the wine is of older vintage, you may like to decant it to allow some breathing, to add complexity to the wine.

Barolo wines are special; indeed a perfect pair to go with gammon ham, turkey and braised meats. Merry Christmas!

Next article > Champers to Cheer

 Manjit Tabitha is a certified Wine & Spirits Educator with AIWS, Awards in Wines & Spirits, from WSET UK. She returned from London to Malaysia to spread the joy of wines, with educational and wine events. She is currently perusing her Level 5 Honors in Wines of Asia, and intends to continue with the Masters of Wine, a rigorous paper at the highest wine level.