There are hundreds of ways to talk about Barolo and one thing that I talk about quite a bit with my guests is the standard of Barolo. When you take the name BAROLO you are talking about the king of wines a wine that is quite commonly compared to Burgundy. Barolo is known for it's complexity, elegance, and ability to age for quite a long time and transform into something that could be depending on the person life changing.
With that said those of you who use the words "BASIC, BASE, NORMAl, or NORMALE (or what gets me the most is ENTRY LEVEL)" really need to cut it out. I don't know who decided to make this popular. Really how it sounds is you are taking the best thing ever and telling people that it's crap. Why do that? I mean even in the worst vintages of Burgundy they say "oh this was a classic vintage." I think we need to take some notes on marketing skills here, people.
A brief history of Barolo.
Before the 1970's when single vineyards were starting to be introduced, everyone made just one wine either it was Barolo or Barbaresco and how they made it was by blending together their vineyards. This today is called the classic or traditional recipe for Barolo, the art of blending to get the wine just right.
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