Barolo Chinato was created in the 1890s as a digestif – to be drunk after a big meal to help digestion (and get ready to eat more the next day!). It starts with quinine bark, rhubarb, ginger, cardamom, cocoa, and a variety of other aromatic spices soaked in alcohol to extract flavor, aroma and medicinal qualities. Then the extraction is added to Barolo wine which adds a core of red fruit and bite of firm tannins. It’s lovely served cool by itself, a terrific pairing with chocolate desserts, and exciting used in place of red vermouth in a Manhattan. Once open store at cellar or cool room temperature and enjoy over 5-6 weeks.
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