Barolo recommendation

Dave,

All of these I'd put in the "modern" camp of Barolo producers (in US, I think they're all represented by Marc di Grazia). That's not my personal favorite style, but (unlike maybe in Burgundy) I can appreciate it -tasty! All of these producers are well-respected.

As I said, I can appreciate modern styled Baroli, and do own some. I think they're ready at a younger age than the traditionalists like B. Mascarello, Giacosa, or Marcarini, so that's good for you. I'd say that '99 is the better vintage, but if I was going to drink today I'd open the '97. 1997 was a very ripe year, the wines have never really shut down. I'd decant for one to two hours, then watch the progression over a couple hours.

Thanks, Dale. Since this will be my first, I am truly open to everything. I think the shop also has a Mascarello, but priced out of my range, especially for a first tasting not truly knowing whether I will like it. Now if I like one of these, I will have to try one of the others to compare styles.

Dave

Clerico is very good, but don't decant under any circumstances. Open

Hi Dave,

For my money I'd go with either of the Clerico's first (probably the Pajana first) and then the Parusso. Keep in mind that while these are "new world" styled Barolos, they will still show a lot of the Italian "terrior" as well as the classical earthy, dryness from Nebbiolo. It is a powerful red, meant to be paired with the Piedmont region's hearty meat, formidable pasta and rich risotto. It will not be like much else you have ever experienced.

In my mind, I think that the 99's are going to be extremely tight. I happen to like bold wines like this, so I tend not to aerate too much before hand (meaning decant if you want to but not requiring IMHO). You will find that these change dramatically over several hours, so I would recommend having this with some food so that you can experience over a period of time and see the evolution in the glass.

I must also state that I am personally more fond of Bordeaux-ish (i.e. Cabernet) or Rhone styled wines; however, my wife adores Barolo and if it were up to her, that's about all we'd drink.

Please be sure to post back and let us know what you think!

Cheers, Gary

Never mind what UC says about decanting. He is in the minority on this. Decant four hours. these are very young wines.

Tom Schellberg

Hi Tom,

I had read enough of UC's posts to killfile him.

Thanks,

Dave