Decant Young Barolo
Give young Barolo one to three hours of air to soften its tannins.
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Grape Varieties
Nebbiolo is the grape behind Barolo and Barbaresco, Italy's most revered reds. It looks pale but packs serious power. Here is what it tastes like and how to enjoy it.
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Nebbiolo wine is often described with two words: tar and roses. The fruit is red and tangy, including sour cherry, raspberry, and cranberry, often turning to dried cherry and plum with age. Floral notes of rose petal and violet are classic, along with licorice, anise, dried herbs, and earthy notes of truffle, leather, and tobacco. The color fools people. Nebbiolo is pale, translucent garnet that turns brick-orange early, so it looks light, like Pinot Noir. Then you taste it. It has some of the highest tannins of any grape, plus high acidity, so young Nebbiolo can feel intensely drying and grippy. Body is medium-plus to full, with 13.5–15% alcohol. That structure is why top Nebbiolo wines can age for decades, becoming silky and complex.
Nebbiolo’s home is Piedmont in northwest Italy, and the bottles are labeled by place. Barolo, the “king of wines,” must age at least 38 months before release, including 18 in wood; Riserva needs five years. It is powerful, tannic, and long-lived. Barbaresco, just a few miles away, must age at least 26 months and is often a touch more elegant and approachable earlier, though still serious. Both come from the Langhe hills near the town of Alba, and many bottles name a single vineyard, or cru. Langhe Nebbiolo and Nebbiolo d’Alba are younger, fresher, and much cheaper ways to taste the grape. In northern Piedmont, Gattinara and Ghemme make lighter, mineral versions. Lombardy’s Valtellina, where it is called Chiavennasca, makes delicate mountain Nebbiolo.
Serve Nebbiolo at 60–65°F. Too warm, and the alcohol stands out; too cold, and the tannins feel harsh. Young Barolo and Barbaresco need air. Decant them for one to three hours, or open the bottle in the afternoon for dinner. Langhe Nebbiolo usually needs only 30 minutes. Older bottles over 15 years may have sediment and fragile aromas, so stand them upright for a day and decant just before serving. Nebbiolo’s delicate rose and tar aromas show best in a large, wide-bowled Burgundy-style glass. Always serve it with food; its tannins are intense on their own. Opened bottles hold up well thanks to all that structure, often four to five days in the fridge, and some Barolo even improves on day two.
Nebbiolo’s high tannin and acidity need rich, savory food. Piedmont’s own cuisine is the perfect guide. White truffles from Alba are the iconic match, shaved over buttery tajarin pasta or risotto. Braised beef cooked in Barolo, called brasato al Barolo, and other slow-cooked meats soften the wine’s tannins. Mushroom dishes, especially porcini risotto, echo its earthy notes; see wine with risotto for more. Roast veal, osso buco, game birds, venison, and duck all work. For cheese, try aged Parmigiano-Reggiano, Castelmagno, or Fontina. Avoid lean, delicate foods and spicy dishes, since Nebbiolo’s tannins will overwhelm them or turn bitter. Light, fresh Langhe Nebbiolo is more flexible and pairs well with salumi and pasta.
If you love Nebbiolo’s combination of pale color and aromatic complexity, Pinot Noir is the closest cousin in style, though much softer; red Burgundy is especially similar in its earthy elegance. Piedmont’s other reds make great companions: Barbera has high acidity but low tannin and is ideal for everyday meals, while Dolcetto is soft and fruity. Tuscany’s Sangiovese shares tangy cherry and savory herbs. For more structure in a darker style, try southern Italy’s Aglianico, sometimes called the “Barolo of the South.” Greece’s Xinomavro is another tannic, rose-scented red worth seeking out.
Begin with Langhe Nebbiolo or Nebbiolo d’Alba; they are made to drink young, often cost a fraction of Barolo, and show the grape’s rose and cherry character with gentler tannins. When you are ready for Barolo or Barbaresco, choose a bottle at least eight to ten years past its vintage if you plan to drink it soon, or be prepared to decant. Single-vineyard names on the label signal more specific character. Barbaresco often offers similar quality to Barolo at a slightly lower price. Gattinara and Valtellina are lesser-known bargains with real elegance. Store these wines well; see how to store wine and our wine vintage guide for tips on aging bottles.
| Region / Wine | Style | What to Expect |
|---|---|---|
| Barolo, Piedmont | Powerful, long-lived | Tar, roses, cherry, very firm tannin |
| Barbaresco, Piedmont | Elegant, aromatic | Red fruit, violets, refined tannin |
| Langhe Nebbiolo / Nebbiolo d'Alba | Younger, fresher | Bright cherry, rose, softer grip |
| Gattinara & Ghemme, Northern Piedmont | Mineral, lighter | Red berries, iron, high acidity |
| Valtellina, Lombardy | Alpine and delicate | Tart cherry, herbs, light body |
Give young Barolo one to three hours of air to soften its tannins.
Langhe Nebbiolo shows the grape's character young, at a friendlier price.
Nebbiolo's tannins need rich dishes like braised beef or truffle pasta.
Learn Your Taste
Answer a few simple questions and discover styles that fit your palate.
Take the Wine QuizYes. Barolo is made from 100% Nebbiolo grown in a defined area of Piedmont, Italy. Barbaresco, Langhe Nebbiolo, and Gattinara are also Nebbiolo-based wines, usually lighter and ready to drink sooner.
Nebbiolo has very high tannins, which create a drying, grippy sensation in your mouth. It is not sweet, and the tannins soften with age, decanting, and rich, fatty food.
Both are Nebbiolo from Piedmont. Barolo requires longer aging and is usually more powerful and tannic. Barbaresco is often a bit more elegant and approachable sooner, and slightly less expensive.
Young Barolo benefits from one to three hours. Mature Barolo over 15 years old needs only a short decant to remove sediment, because its delicate aromas can fade quickly.
Truffle pasta, mushroom risotto, braised beef, roast veal, game, duck, and aged hard cheeses like Parmigiano-Reggiano. Its tannins need rich, savory, fatty foods to soften.
Nebbiolo grapes have relatively little color pigment in their skins, even though they are rich in tannin. So the wine looks light, like Pinot Noir, but tastes far more structured.
