The Wine Profile

1 What is a signature aroma often found in Nebbiolo wines?

A Tar and roses B Tropical mango and coconut C Freshly cut grass and lemon D Bubblegum and banana

2 What type of meat pairs best with a classic Barolo?

A Braised beef or slow-cooked red meats B Delicate white fish fillets C Raw sushi-grade tuna D Light chicken salad sandwiches

3 Barolo is known for feeling dry and grippy in the mouth. What is that quality called?

A High acidity that cuts through richness in food B High residual sugar that creates a smooth, soft sensation C High tannins that create a grippy, drying sensation D High alcohol that creates a burning, warming sensation

4 How does the color of an older red wine in the glass differ from a young one?

A It becomes more purple and blue-toned over the years B It shifts from clear ruby toward brick red and brown C It stays unchanged regardless of age D It becomes deeper and darker over the years

5 Barolo looks lighter in the glass than many powerful reds. How does the body actually feel in the mouth?

A Very full and heavy, similar to Amarone or Shiraz B Medium-bodied, even though the wine is structurally powerful C Light and fruity, just as the pale color suggests D Extremely light, almost like a rosé wine in body

6 At what temperature should an aged Barolo be served?

A 6–8°C, well chilled like a white wine B 10–12°C, lightly chilled to preserve the fruitiness C 16–18°C, cool room temperature for a full-bodied red D 22–24°C, warm to help open up the aromas