The 1971 Calissaro Barolo Riserva Speciale (a category no longer made) had13.5% alcohol, cost $12 back then, now worth about $500, was a numbered bottle, and scored 18+ Dionysian points on their scale of 20.
Garnet ruby, filled with smoke, road tar, rose pedal, and hints of black fruit made the wine unique. It was soft as silk after decanting. At 47 years old, it was at peak and holding at that level quite well. It continued to open in the glass for half an hour.
Barolo was made to age. I now drink them at 15 years old, but the best from great years can age half a century. Newer styles, made for quick drinking, can still age, but not for 40+ years.
The wine was the feature and it made a simple pizza turn into a gourmet meal.
Rare wines should be the central point of a meal; keep your foods simple and talk mostly about the wine.
Barolo, from northern Italy, is for special events, or it can make any meal become a special event. In Vino Veritas.
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