What's the Difference Between Barolo and Barbaresco?
These two beloved Nebbiolo-based wines have some key differences.
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Straddling either side of Italy’s famous truffle town Alba, the small villages of Barolo and Barbaresco aren’t far in distance but their expressions of Nebbiolo can taste worlds apart.
Nebbiolo is one of the oldest grape varieties from Piedmont, a prized wine-producing region in northwest Italy that borders France and Switzerland. Here, the average vineyard size measures just five acres.
“Traditionally, Barolo has been referred to as the king of wines, and Barbaresco as its queen,” says Quality Branded’s wine and beverage director Meng Chiang, who oversees the wine list at San Sabino, the new sister spot to New York City’s iconic Italian-American restaurant Don Angie.
Geographically, Barolo is nearly three times the size of Barbaresco, and vines are grown on steep hillsides in cooler climates. The slow ripening process due to the high altitude leads to wines that are more structured, lighter in color, and relatively high in both tannins and acidity.
“The differences in soil composition as well as aging requirements have prompted many to think of Barolo as more muscular and more masculine, and Barbaresco as more elegant and feminine,” says Chiang. “But this generalization has become more or less obsolete over time — it’s the winemaker and their vision of Nebbiolo that actually matters.”
Barbaresco’s slightly lower elevations, warmer conditions, and consistent daily temperatures give these red wines a refined and elegant profile that is comparatively lighter in tannins and rich in red fruit notes.
“It [can be] challenging to underline the differences between Barolo and Barbaresco since, even if the surface of these two regions are not very big, each is characterized by the huge diversity of exposures, positions of the villages, microclimates, soil, and terroir,” says Federica Boffa, fifth-generation owner of historic winery Pio Cesare in Alba.
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What do Barolo and Barbaresco wines taste like?
Both Barolo and Barbaresco are required to be 100 percent Nebbiolo by law.
“If you feel like drinking a complex bouquet with smoky and woody notes, I would suggest a Barolo wine,” says Barbara Sandrone, owner and winemaker of Sandrone, which has been producing Barolo wines for over 40 years.
| Barolo | Barbaresco | |
| Aroma and flavor notes | Boasts brambly berries and cherries in its youth. Spice notes and tobacco are also commonly experienced. With age, however, mature Barolo emerges with notes of tar, roses, mushrooms like truffles and porcini, and fruit in the cherry and mountain-berry family. | Ripe red fruit flavors like red and black cherry, wild raspberry, and floral aromas of violet and rose. |
When drinking Barolo or Barbaresco — especially older bottles — consider decanting before serving.
“Decanting is important to help the wine open up and show appropriately,” says Charlotte Mirzoeff, wine director at Roman trattoria Forsythia in New York, who likes serving Barolo and Barbaresco in Burgundy glasses to add more air. “Pour the wine slowly into the decanter so you can separate it off the sediment at the bottom of the bottle.”
How long should Barolo and Barbaresco age?
Barbaresco has a minimum aging requirement of 26 months (nine of which are in oak), while Barolo spends 38 months aging (18 in oak).
“Barolo should be laid down and enjoyed for a special occasion, while Barbaresco is more of a weeknight wine — perfect to be served while cooking at home,” says Rob Smits, director of wine at Kona Village, a Rosewood Resort in Hawaii.
If you’re patient enough, however, both Barbaresco and Barolo wines have the potential to age for decades.
“The bigger the structure, [or the] more acid or tannin, the more aging potential,” says Mirzoeff. “Barolo from Serralunga d’Alba, for example, tends to be more structured off the bat, so it has longer aging potential — in fact, it often needs a few years before it is even enjoyable to drink at all.”
What pairs best with Barolo and Barbaresco?
Pair Barolo with heartier fare like risotto, duck, and sausage tagliatelle, and sip Barbaresco with lighter dishes like salads, grilled chicken, and charcuterie.
“A classic pairing with Barolo and Barbaresco is meat — the Fassona veal in Piedmont is famous— or game, but also intense cheeses,” says Federico Ceretto, CEO, sales director, and the third generation at the helm of Ceretto Winery. “Our national tradition offers many recipes of homemade pasta stuffed with meat that pair perfectly with Barbaresco and, personally, I would suggest lamb for Barolo.”
Read the original article on Food & Wine.