Wine Talk

Snooth User: JonDerry

Burlotto Barolo (Cannubi) & Mushroom Risotto

Posted by JonDerry, Feb 24, 2019.

Opened a young Barolo yesterday with lunch, and knowing that I had all weekend to follow it, being the only wine drinker in the house, it’s worked out really well.

2012 Burlotto Cannubi

Shows distinct balsamic and red rose aromas and flavors, with white pepper and spices in the background. Medium weight in the mouth with a touch of dark red fruit and sweet vanilla. Good buffered tannins show nice grip, giving medium plus length and persistence. Finishes on its clear, bright acidity and just ripe red fruit. Opened for lunch and followed over 24 hours. Begins to open a couple hours in, but it took 6-7 hours to get in to prime drinking over dinner. By the next day the sweet vanilla was dissolved, and the balsamic impression more integrated, leaving very fresh red fruit, and its formidable structure.


For those who like points, I’d score this 92 on its own, and 95+ with the mushroom risotto I just made. Thanks to Eric Guido for the recipe, and also Foxall & Brian T who gave their own pointers on how to prepare the meal.





Reply by dvogler, Feb 24, 2019.

OH man you're talking my language!

Reply by GregT, Mar 3, 2019.

Mmm - mushroommm!

Reply by JonDerry, Mar 3, 2019.

Those Porcini’s were super flavorful, though thinking to try a more neutral or subtle mushroom for next time. Maybe even a mix.

Reply by dmcker, Mar 4, 2019.

Shiitake, maitake and shimeji are my default mix, but plenty of others that work well, too...

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