Surely one of the most difficult of wine styles to appreciate is that of traditional Barbaresco and Barolo. Tar, leather, dried roses, huge drying extraction and searing acidity are the hallmarks of this long-lived style. It truly can be tough stuff to work through.
I put myself through the excercise of looking at ten of the brutes from the highly regarded Produttori del Barbaresco co-operative. The nose was the best way to appreciate and differentiate the wines. Palate textures and fruit sweetness on the palate backed up the nose.
My pick was the 2004 Rabaja, followed by the Montefico, then Montestefano.
I was rather pleased with myself, as it is a sign of the taste buds still working. Even on this tough stuff. But I know I have a long way to go.
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