from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun A full-bodied red wine produced in the Piedmont region of Italy.


from The American Heritage® Dictionary of the English Language, 4th Edition

After Barolo in the Piedmont region of Italy.


  • Find Out More Here = = = > Price - $Barolo Riserva 1955 Borgogno & Figli "This lovely Barolo from the very good 1955 vintage is very mature with an orange glow.

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  • The slow food movement began in Piedmont, Italy, as an attempt to preserve local traditions, not least of which was the local wine (one early slogan was "Barolo is democratic, or at least can be so").

    Time For A Slow-Word Movement

  • Try a Barbaresco aged in large casks such as one from Produttori del Barbaresco or a Barolo from a producer such as Marcarini (Brunate, La Serra) also aged in large casks to experience a rounder, less bitter version of Nebbiolo.

    When Nebbiolo’s not for newbies – and toward a general theory of bitter | Dr Vino's wine blog

  • The Azelia 2006 Barolo is aged for two years in a mixture of large Slavonian oak botti and smaller barriques, importantly with no new oak.

    In Search of Barolo

  • If their Barolo is hard on the wallet, they also produce an attractive Dolcetto d 'Alba Bricco Oriolo 2009.

    In Search of Barolo

  • Beef fillet braised in Barolo wine or beef fillet braised in Barolo wine on a bed of creamy polenta? - Looking back on the culinary delights of Torino

  • Even a potentially targeted wine such as one of Bruno Giacosa’s top cru bottlings from either Barbaresco or Barolo is much less likely to be fake if it is the 1974 or 1979 Santa Stefano, rather than the 1978 or the 1971.

    Natural wines, premox, chenin blanc, 07 Port and Rhone – John Gilman | Dr Vino's wine blog

  • NOTE: A robust Italian wine such as an Amarone or a Barolo is the perfect match.


  • The Cavallotto wines are all delicious and worthy but the Barolo was my favorite.

    CellarTracker Tasting Notes (all notes)

  • Our feeling is that high alcohol per se isn't horrible -- some great wines, such as Barolo, have always had pretty high alcohol levels and we just had a very successful tasting of Gigondas, where the level is around 14.5% -- but too often these days the wines really taste like alcohol, which makes them out of balance and impossible to pair with foods, not to mention the other effects.

    In Search of Grignolino


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