With 13% alcohol, the 1978 Bersano Barolo, bottle number 204939, scored 18 Dionysian points on its scale of a possible 20. It cost under $20 back then, and at 38 years old, this Barolo seems to be at peak.
The aged Barolo helped make each food item shows its best flavor; the butternut squash was perfect with the wine. The steak, done medium rare also helped bring out the dried rose and road-tar from the Barolo.
Bersano has made wine to age well for decades. They soften, continue to show fruit laced with tobacco and leather, and always have a long aftertaste. The producer suggested serving this wine with rich stews, game or roasts. They all work. I’ve had it with venison steak.
Age some newer Barolo only if it’s made in the traditional style without French oak, which distracts from the Nebbiolo grape’s flavor. In vino veritas.
I never drink Barolo upon release. It needs a decade to mellow.
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