Mosti Mondiale Finally Getting to Taste a Barolo

[robie]

I have liked every Italian red wine type I've tried so far. However, I haven't had the opportunity to try a barolo, because they are so-o-o-o expensive. I have thought about making a barolo kit anyway, but I just can't justify doing it until I determine if I will even like the wine (dah), although I probably will.

Based on the descriptions and tasting notes I've read, it surely sounds good. Of course that is not good enough for me to spend well over $100 for a kit. On top of that, since the wait is so long for a barolo to be good, I'll likely buy one of the more expensive MM kits. I don't want to look back 2 or more years and wish I had spent a few extra dollars to get the best I could.

Last evening I found and purchased a 1996 bottle of barolo. The price is reasonable, so tonight my wife and I are going to drink and evaluate a 13+ year old wine! At the moment I don't recall the brand name or winery, but it is Italian.

Wish me luck!

 

[admiral]

Looking forward to tasting notes. What's for dinner?

 

[robie]

It might not go too well, but Korean food is for dinner.
We'll taste test the barolo before we eat, anyway.

 

[admiral]

If there is any heat in the food, the alcohol in the wine will accentuate the heat. Good idea to taste before. You might try it with a nice cheese like Parmesan. Enjoy!

 

[robie]

Love wine cheese!!!
Was wine made for cheese or is it the other way around?

 

[ibglowin]

Just make sure to decant it for an hour before you serve it!

 

[Wade E]

If you do like it do not go the cheap route like with a smaller kit with it as it will fail miserably IMO. The Meglioli I tried was nothing short of incredible and thats the best wine from a kit I have ever tried. If I had the money I would buy nothing but these but just cant swing that kind of cash for one kit here. I find tye RJS EP's and Winery series come pretty close though.

 

[Goodfella]

I really like Barolo's because the taste is so unique. (IMO)


I can't wait to hear what you think about your first tasting.

 

[robie]

The wine had turned brown. It was not worth drinking, but we did at least sip some. We got no indication of how barolo would really taste.

 

[Goodfella]

It is common for Barolo to have a brownish tint around the rim...


I don't know how brown it was?


How was the taste?

 

[ibglowin]

Take it back. Any reputable store should give you a full refund or exchange.

 

[admiral]

Sorry to hear this. Yes, I would return it.

 

[ibglowin]

That actually brings up a good point. Cork leakage has destroyed more fine wine over time than anything else. Serious wine collectors are now starting to flock towards collecting screw cap wines for the simple fact that it actually is a more secure (better) way of sealing out air over long periods of time. Corks can and do break down such as in this case. For a serious collector a screw cap is a type of "insurance" so to speak.

Its certainly NOT as romantic to twist off a screw cap vs popping a cork but quite honestly in a few short years we may all be buying screw cap bottling systems as cork wine bottles become harder and harder to find.

Australia and New Zealand are leading the way. The rest of the world will follow soon me thinks.

 

[fiat84]

The Renaissance Barolo wows people who like big wines after aging for 18+ months. This kit included a bag of large wine grape raisins and two bags of oak(one very dark, one light). Use George's bulk aging guide which delays adding the clarifiers until just before bottling.

Am finding the bigger Mosti red wine kits while good at one year, get much better at 18+ months and are worth the wait.

Note: We store our wine in an unheated crawl space which is colder(7C) during the winter months and warmer temps would age your wine faster.

 

[Waldo]

I wonder what kind of corks they use in Ports where it is aged in the bottle 20 to 30 years before it is sold for consumption.

I remember reading a blurb on WYeast homepage once that some Ports are even aged for a while in concrete tanks

 

[v1rotate]

The Renaissance Barolo wows people who like big wines after aging for 18+ months.

I have a Renaissance Barolo aging at the moment. Got it on sale last Nov and it is day 35 now since pitching yeast. SWMBO and I tried a small glass last night and it was delicious! Great nose, nice level of tannin, good finish and that nice Barolo flavor. It's only my second MM kit and I am amazed. Hard to imagine it improving significantly over the next year. I plan to bottle in April.

 

[Dean]

I wonder what kind of corks they use in Ports where it is aged in the bottle 20 to 30 years before it is sold for consumption.

I remember reading a blurb on WYeast homepage once that some Ports are even aged for a while in concrete tanks 

Ports are typically oxidized anyways, especially tawny ports. Corks in those ports usually come out in chunks as it is mostly deteriorated. Some port companies re-cork the ports before they go to market.

 

[robie]

It didn't taste like vinegar. I can't explain exactly what the taste was, but I have tasted spoiled wine before.

 

[ibglowin]

Cork Taint?

 

[uavwmn]

I have never tasted a commercial Barolo. But I do have a yr old MM Renaissance Barolo kit that I made and I think it is delicious!!I would highly recommend this kit!!

Dancer, I hope you try one of these kits.