In the introduction to their 1990 book "Barolo, Tar and Roses," authors Michael Garner and Paul Merritt describe the aroma and taste of the classic red wine from Italy's Piemonte, Barolo:
"The initial sensations are fleeting: fruit, mainly black cherries, raspberries, and plums, and sometimes ... strawberries. Flowers follow, often violets and the classic 'faded rose petals' intermingled with herbs like mint and camphor.
"Then secondary aromas ... where the wine's extraordinary power begins to assert itself — scents of tar, licorice, truffles, bitter chocolate, ground coffee, tobacco, burnt coffee, aniseed, and other spices; the list could go on and on."
Updated: Tue Dec 03, 2024
