When asking Italians what they think is the best Italian red wine, at least 20 are named. There are 20 Italian provinces, and each with a different wine. However, there are 2 wines that stand out as the “King of Italian Wine” – Barolo and Brunello di Montalcino.
If you love Italian wines already, use this article as a challenge, and plan your own taste-comparison. Of course, if you’re an Italian wine lover, you probably don’t need much of an excuse for some fun, “educational drinking.” Without further ado, here is a synopsis of the primary differences between Barolo and Brunello. Plus, we added a few alternatives for the cost-minded that are well-worth exploring. Onward!
Barolo vs. Brunello
–Barolo is high-tannin, age-worthy red wine that’s made in Northwest Italy.
100% Nebbiolo
Taste: Rose petal, cherry and raspberry sauce, cinnamon, white pepper, and, with age, licorice, leather, and chocolate.
Region: Piedmont
Aging: 3 years and 5 years for Riserva
Drink by: 10–25 years (typically best after 10 years)
–Brunello di Montalcino is a moderate tannin, age-worthy red wine made in Central Italy.
100% Sangiovese
Taste: Preserved sour cherry, dried oregano, aged balsamic, red pepper flake, brick, and, with age, fig, sweet tobacco, espresso, and leather.
Region: Tuscany
Aging: 5 years and 6 years for Riserva
Drink by: 10–25 years (typically best after 10 years)
Barolo Taste Profile
Tasting Notes: Rose petal, cherry and raspberry sauce, cinnamon, white pepper, and, with age, licorice, leather, and chocolate.
Barolo is one of those wines that surprises you when you taste it. For as pale and floral as it looks and smells, it is a punch on the tongue with its astringent tannin and high acidity. This astringency is actually a natural characteristic of the Nebbiolo grape and over time, the wine will smooth out. This is why it’s usually recommended to drink after 10 years. For this reason, there is a Riserva-quality Barolo, which is aged 5 years before release (the regular Barolo is aged for 3 yrs). Of course, if you’re going for a smoother style you can also seek out wines made in a more modern style using smaller oak barrels that produces bolder, darker-colored wines with notes of licorice, chocolate and vanilla.
Brunello Taste Profile
Tasting Notes: Preserved sour cherry, dried oregano, aged balsamic, red pepper flake, brick, and, with age, fig, sweet tobacco, espresso, and leather.
Brunello is has a much darker in color than Barolo with a rich brilliant red hue on the rim. It is at first juicy and spicy, with herbaceous notes of oregano, and balsamic that lead into flavors of cherry and leather. The tannin is high, but not quite as high as Barolo. And, with time, Brunello softens out and becomes pale and brick red with aromas of fig, carob, sweet tobacco and espresso. For this reason, most professional tasters recommend drinking Brunello after 10 years, but there is also a Riserva Brunello that is aged at least 6 years before release.
Pairing Barolo and Brunello with food
Barolo: The aromatic finesse of Barolo matched with its bold astringency make it a wonderful match with game birds (think quail, pheasant or duck), veal, sweatbreads, and for you vegetarians, porcini and truffle risotto. Yes, Barolo does have intense tannin, but this actually acts as a benefit when matched with rich fatty meats and pasta dishes. Generally, because of Barolo’s delicate floral and red-fruit flavors, you’ll want to match it with meats the vegetables with more delicate flavor profiles, which is why we think poultry, pork chops and other white meats are an ideal match. Brunello di Montalcino: Brunello, with its savory punch and brilliant acidity make it a fair contender with richly flavored red meats, tomato-based dishes and Tuscan-inspired fare that highlights olive oil and vinegar. Red meats from wild boar to Moroccan-Spiced Lamb tend to highlight Brunello’s sometimes ethereal strawberry and cherry flavors. Tuscan tomato-based dishes, like tomato bread soup, tend to bring out the herbaceous and tobacco-like qualities in Brunello. Generally, because Brunello di Montalcino packs a wallop of spice, you’ll want to pair it with rich foods with rich flavors, which is why we think red meats and rich vegetables are the way to go.
Barolo is made in Piedmont above the fog in the Appenine hills and Brunello is made in the hill town of Montalcino in Tuscany.
BY WineFolly