Often referred to as the king and the queen of Italian wine, Barolo and Barbaresco are unquestionably two great wines. Both made of 100% Nebbiolo grapes and both classified as DOCG (the highest classification for wines in Italy) they are produced in communes that are less than ten miles apart. No wonder the natural question would be: are they "potato, potahto"?It is true that Barolo and Barbaresco share many similarities, yet they are two distinct wines with separate identity. The Nebbiolo variety is generally known for its fierce tannins, red fruits and aromas of tar, roses, licorice and truffles. However, it gets different expression in Barolo and Barbaresco. 'Masculine' Barolo is fatter, more complex and powerful. Its harsh tannins require extended cellaring before Barolo can be approached. Barbarescos, on the other hand, are lighter, fruitier and can be enjoyed earlier. The difference in style is not so much due to winemaking but rather to the wine growing environment, or terroir. Nebbiolo is quite sensitive to the soil in which it is grown. In those parts of Barolo DOCG (e.g. Serraluga d'Alba) where the soil is less fertile, predominantly sandstone, Barolos tend to be better structured and fuller in body. By contrast, Barolos from the commune of La Morra, where the soil is calcareous marl, are more fragrant and due to their early maturing style are resembling of Barbaresco. Other important factors are climate and altitude. In Barbaresco, the Nebbiolo grapes ripen earlier due to the maritime influence and lower altitudes. This results in softer tannins and fruitier wines. In addition, Barbaresco DOCG requirements allow a shorter aging period (a year less than in Barolo) which also contributes to the style difference. On the whole, Barbarescos are more consistent as compared to Barolos. Barolo DOCG is a collection of different soil types and altitudes, therefore, it is important to know the best vineyards (crus) and choose with care. When it comes to aging both wines are known for their great aging potential due to Nebbiolo’s natural high acidity and tannins. But despite the popular belief that Barolos age better there is not much difference indeed. Both wines go well with meat, game and aged cheeses. If you want a true Piedmont experience, pair your Barbaresco with pasta (tajarin) and your Barolo with freshly harvested white truffles.
