2011 Ferdinando Principiano Barolo del Comune di Serralunga d'Alba

Community Tasting Notes (19) Avg Score: 89.7 points

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  2/9/2024 - Cliffen80 Likes this wine: 92 Points

  Wow! Nose a little shy but amazing in the mouth. A bit of a shocker

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  7/14/2021 - chablis28 wrote: 92 Points

  Said to be younger vines from the Boscareto Vyd located just below Conterno's prized Francia vyd. Unfiltered & aged in larger neutral Slovenian cask. Opened 4hrs prior to dinner & opted to slow ox in Burg glasses & btls. A nice pre dinner sipper & sniffer. Semi translucent ruby red w/ Nebbi edge bricking. Classic Nebbi aromas of dried roses, underbrush & spice. Still slightly dusty tannins but not out of hand. Nuanced darker red fruit, licorice, mineral & saddle leather. Drinking quite well right now but a few more yrs should further meld its structure. Terrific purity w/ plenty of lift even for the vintage. 14.5% Alc on the label went unnoticed in my sips. Prefect pairing with Nita's homemade stew tonight. CT says one left to further explore on 2025+.

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  1/4/2019 - Skrutt (Formerly RotHead) Likes this wine:

  Good oomph, sweetish dark fruit and no shortage of acidity and tannins. Not drying, but fruit and floweriness don't seem quite fully evolved. A few years to next pop.

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  6/2/2018 - BobBeck wrote:

  https://www.matchingfoodandwine.com/news/pairings/the-best-food-pairings-for-barolo-and-barbaresco/
  
  More significant is the age of the wine - older vintages with their ethereal flavours and silky texture need a little more respect so don’t overwhelm them with rich sauces.
  
  * feathered game such as partridge, pheasant, wild duck and pigeon and other slightly gamey birds such as guineafowl and quail
  
  * roast goose
  
  * carne cruda - raw beef or veal prepared the Piedmontese way - or steak tartare. (Locals might well drink a Barbera or even a white such as Gavi or Favorita but Barolo and Barbaresco would be an equally good choice)
  
  * grilled fillet steak
  
  * braised beef in Barolo (brasato al Barolo) - better with younger wines
  
  * delicately flavoured offal such as calves liver, kidneys and sweetbreads
  
  * truffles. Although locally they tend to drink Barbera or Dolcetto with truffle dishes like fonduta and tajarin (egg noodles with butter and truffles), Barolo and Barbaresco work well with these dishes too - and any beef or veal dish with wild mushrooms or truffles
  
  * risotto with porcini/ceps
  
  * cheese. Not all cheeses - a powerful Castelmagno or Gorgonzola piccante would certainly knock the stuffing out of a delicate Barolo but milder cheeses such as robiolo, grana padano and ‘toma’-style cheeses are delicious. Wine-friendly goats’ and sheeps’ cheeses would also work well.
  
  Note: You could also pair the same type of food with Langhe Nebbiolo which in the case of the best producers is similar to the quality of a Barolo or Barbaresco.

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  6/2/2018 - BobBeck wrote:

  NOW OR HOLD

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View all 19 Community Tasting Notes

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