1st time trying this wine. This reminded me a bit of Vermouth - on the nose especially. Not very sweet on the palate. This sat in my cellar for years, so maybe I waited too long. I still enjoyed it though.
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Italian Wine Scholar Class at the Texas Wine School. Med tawny. Complex, pronounced and evolving aromas of dried roses, anise, chinchona bark, rhubarb, ginger, cardamom, orange peel, clove, cinnamon, licorice, cedar and vanilla from 4 yrs in Slavonian oak barrels. Medium sweet, due to the addition of sugar and alcohol in the fortification and aromatization process. The med (+) acidity and med (+) tannins are masked by the RS and high alcohol (17%). Full-bodied, w/ pronounced flavor intensity and a very bittersweet chocolate and licorice finish. It should evolve and last for many years. Great QPR for Barolo Chinato. If you have been exposed to - and like - bitter Italian aperitifs and digestives, you will really be impressed by Barolo Chianti. Otherwise, you will hate it and think that it tastes like cough syrup. Be forewarned.
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Tasting at Alessandro and Gian Natale Fantino (Monforte d'Alba, Piedmont, Italy): Brown ruby color. Sweet aromas of pronounced black licorice, oozo, lemon rinds and mint. Palate is medium bodied and sweet with moderate acidity. There are definite amaretto and oozo notes with loads of black licorice. Fun to try the local sweet wine.
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8/23/2023 - Southkevin2 Does not like this wine:
NR - I don't think Chinato is for me . . .
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6/9/2023 - trumpet60201 Likes this wine: 89 Points
1st time trying this wine. This reminded me a bit of Vermouth - on the nose especially. Not very sweet on the palate. This sat in my cellar for years, so maybe I waited too long. I still enjoyed it though.
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2/22/2022 - TannicBeast Likes this wine: 93 Points
Italian Wine Scholar Class at the Texas Wine School. Med tawny. Complex, pronounced and evolving aromas of dried roses, anise, chinchona bark, rhubarb, ginger, cardamom, orange peel, clove, cinnamon, licorice, cedar and vanilla from 4 yrs in Slavonian oak barrels. Medium sweet, due to the addition of sugar and alcohol in the fortification and aromatization process. The med (+) acidity and med (+) tannins are masked by the RS and high alcohol (17%). Full-bodied, w/ pronounced flavor intensity and a very bittersweet chocolate and licorice finish. It should evolve and last for many years. Great QPR for Barolo Chinato. If you have been exposed to - and like - bitter Italian aperitifs and digestives, you will really be impressed by Barolo Chianti. Otherwise, you will hate it and think that it tastes like cough syrup. Be forewarned.
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10/21/2015 - Nanda wrote:
Tasting at Alessandro and Gian Natale Fantino (Monforte d'Alba, Piedmont, Italy): Brown ruby color. Sweet aromas of pronounced black licorice, oozo, lemon rinds and mint. Palate is medium bodied and sweet with moderate acidity. There are definite amaretto and oozo notes with loads of black licorice. Fun to try the local sweet wine.
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