Ah, Barolo
January 25th, 2007 | 
Author: Sometime ago, I wrote a review of an “Advintage Celebrations” kit, using Barolo juice. Admittedly, my review of the kit as far as the instructions are concerned was not very good. But what of the final product?
Well, I have to admit that I never did write any formal tasting notes – but – it was, in my opinion, yummy! I had some bottles that were drunk young, other bottles aged a year – and all of them were just… wonderful. One thing I do recall that was a distinctive licorice or anise taste to it. But not overwhelming anise or licorice – and the flavours were bursting – and delicious that the 30 bottles I made have all been consumed over the past two years. This Barolo went well with pasta dishes, red meat, or just for the want of sipping and tasting Barolo.
I know there is some controversy about what makes a “real” Barolo – in days gone by, a Barolo was expected to age for years. But whatever – I’m not interested in what is “real,” but rather, what I enjoy and like. And it was time to make another Barolo.
This evening, while starting the Petit Chenin Blanc, I decided I also had time to start another Advintage Celebrations Barolo kit that I’ve had for a couple of weeks. I was visiting my friend Debbie (the very pretty and knowledgable Debbie) who owns “Wines To Go” in Alliston, and asked her, “Debbie… do you have any of that Barolo?”
Well, she did! So I bought one. Started it this evening, and this time, I’m committing myself to keep back even more bottles (oh, if I can… if I can) for longer ageing.
I still say the instructions are not the easiest to follow – but I am so looking forward to the final product. I also suspect that I might have to go see Debbie again – no.. not just to have an enjoyable conversation with her – but to pick up another Advintage Celebrations Barolo kit. Maybe if I have 60 bottles instead of 30 – I can really put some aside for longer ageing.
I’m also experimenting with another mead this evening – more on that soon. The mead I made last year, using this recipe seems “ok,” but at the same time, a little thin. So, I’m increasing the pounds of honey I’m using and am hoping that I came close to something that will have a starting specific gravity of at least 1.090.
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