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發表於 2014-6-15 08:07:14
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本帖最後由 fokker 於 2014-6-15 08:44 編輯
回復 LasCases #1 的帖子
A really well aged Barolo is second to none: I have had a 64 Borgogno that it was PINK in colour when it was poured out and yet it lost none of it's rosy fruit and tar and balsam wood taste, amazing.
However, a few centuries back in time, wines tasted very different from what they are today. They added all sorts of things to make it savory, like honey, herbs, spices, and even seawater. Barolo then, would be known as Barolo Chinato; quinine(the stuff in tonic water, in Italian it is china, hence chinato), cane sugar or honey, spices and herbs waere added and it tasted quite sweet. Some producers are reviving this tradition and making this kind of bottling, notably Michele Chiarlo.
I tasted this before and it makes quite a good dessert wine on it's own or it goes well with not so sweet nutty and chocolaty dessert. Or you serve it as pre dinner drink by adding soda water, ice, and a dash of lemon. |
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樓主: LasCases
在線雷達
發表於 2014-6-15 16:31:34
