Entry-level Barolo

originally posted by Tore Rodahl:
For those looking to avoid wines eclipsing 14.5% and close to 15% ABV, Barbaresco remains a safer option—for now.
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that's my experience as well, but why is that the case actually?
 
originally posted by Pavel Tchichikov:
originally posted by Tore Rodahl:
For those looking to avoid wines eclipsing 14.5% and close to 15% ABV, Barbaresco remains a safer option—for now.
Click to expand...

that's my experience as well, but why is that the case actually?
Click to expand...

Others with precise knowledge will doubtless chime in, but over a decade ago I commented here that it had annoyed me to taste at the stand of Burgundy producer where all the grand crus were labeled 13.5%, the premiers 13.0% and the villages 12.5%. Seemed a sign of systematic/formulaic chaptalization. Joe chimed in that the original classifications, before global warming, were partly built around adequacy of solar exposure, and the ones where it was "better" would naturally tend to have higher alcohol. Riffing on the same notion, since Barolo is more prestigious than Barbaresco, average Barolo solar exposure must be higher.
 
originally posted by Oswaldo Costa:
originally posted by Pavel Tchichikov:
originally posted by Tore Rodahl:
For those looking to avoid wines eclipsing 14.5% and close to 15% ABV, Barbaresco remains a safer option—for now.
Click to expand...

that's my experience as well, but why is that the case actually?
Click to expand...

Others with precise knowledge will doubtless chime in, but over a decade ago I commented here that it had annoyed me to taste at the stand of Burgundy producer where all the grand crus were labeled 13.5%, the premiers 13.0% and the villages 12.5%. Seemed a sign of systematic/formulaic chaptalization. Joe chimed in that the original classifications, before global warming, were partly built around adequacy of solar exposure, and the ones where it was "better" would naturally tend to have higher alcohol. Riffing on the same notion, since Barolo is more prestigious than Barbaresco, average Barolo solar exposure must be higher.
Click to expand...
Correct. There are organoleptic considerations, too: you can taste the alcohol more clearly when the wine has less else going on. Again, the "better" wines just have more flavor, more texture, more contrast and balance, more aroma.
 
"Seemed a sign of systematic/formulaic chaptalization. Joe chimed in that the original classifications, before global warming, were partly built around adequacy of solar exposure, and the ones where it was "better" would naturally tend to have higher alcohol."

also, AOC laws call for higher sugar at harvest for 1er cru over village, and higher sugar at harvest for grand cru over 1er cru.
 
I think you guys who are showing flexibility here, would like this Mauro Sebaste Tresüri Barolo '20. I pulled another bottle this evening to go with pulled pork, roasted red peppers/garlic, and roasted asparagus (then pecan pie cookies, Maureen).

A very nice food-friendly wine. Unlike before, I "hunted" for alcohol and my atrophied palate couldn't find it.

As already mentioned, a good entry-level Barolo option.

. . . . . . Pete
 
originally posted by Jeff Grossman:

Correct. There are organoleptic considerations, too: you can taste the alcohol more clearly when the wine has less else going on. Again, the "better" wines just have more flavor, more texture, more contrast and balance, more aroma.
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And on top of that, alcohol adjustment experiments have repeatedly shown that alcohol perception and flavor preference in the same wine can wax and wane at intervals between (say) 13% and 16%.
 
originally posted by robert ames:
"Seemed a sign of systematic/formulaic chaptalization. Joe chimed in that the original classifications, before global warming, were partly built around adequacy of solar exposure, and the ones where it was "better" would naturally tend to have higher alcohol."

also, AOC laws call for higher sugar at harvest for 1er cru over village, and higher sugar at harvest for grand cru over 1er cru.
Click to expand...

Figgers. I checked what ChatGPT had to say about the actual levels:

In Burgundy, the grape sugar level requirements at harvest are generally expressed in terms of must weight, measured in degrees Brix or hectoliters per hectare. Here’s a summary of the typical sugar levels for different classifications:

Grand Cru: Requires a minimum of around 12.5% alcohol, which typically translates to a must weight of about 13-14.5° Brix.

Premier Cru: Similar to Grand Cru, with a minimum must weight often around 12.0-13.0° Brix, corresponding to about 12.5% alcohol.

Villages: Generally has a lower requirement, typically around 11.5-12.0° Brix, equating to about 12% alcohol.

These levels can vary slightly based on specific regulations and vintage conditions, but these are the general guidelines.
 
ChatGPT, like the American President and VP, wants to teach those Canadians and Greenlanders (and others) what the joys of abandoning the metric system will be when they become American colonies.
 
originally posted by Oswaldo Costa:
originally posted by robert ames:
"Seemed a sign of systematic/formulaic chaptalization. Joe chimed in that the original classifications, before global warming, were partly built around adequacy of solar exposure, and the ones where it was "better" would naturally tend to have higher alcohol."

also, AOC laws call for higher sugar at harvest for 1er cru over village, and higher sugar at harvest for grand cru over 1er cru.
Click to expand...

Figgers. I checked what ChatGPT had to say about the actual levels:

In Burgundy, the grape sugar level requirements at harvest are generally expressed in terms of must weight, measured in degrees Brix or hectoliters per hectare. Here’s a summary of the typical sugar levels for different classifications:

Grand Cru: Requires a minimum of around 12.5% alcohol, which typically translates to a must weight of about 13-14.5° Brix.

Premier Cru: Similar to Grand Cru, with a minimum must weight often around 12.0-13.0° Brix, corresponding to about 12.5% alcohol.

Villages: Generally has a lower requirement, typically around 11.5-12.0° Brix, equating to about 12% alcohol.

These levels can vary slightly based on specific regulations and vintage conditions, but these are the general guidelines.
Click to expand...

This is confusing given that 22 deg Brix will result in approximately 12,9% ABV. So I am not entirely sure about those Brix values.
 
originally posted by mark e:
originally posted by Oswaldo Costa:
originally posted by robert ames:
"Seemed a sign of systematic/formulaic chaptalization. Joe chimed in that the original classifications, before global warming, were partly built around adequacy of solar exposure, and the ones where it was "better" would naturally tend to have higher alcohol."

also, AOC laws call for higher sugar at harvest for 1er cru over village, and higher sugar at harvest for grand cru over 1er cru.
Click to expand...

Figgers. I checked what ChatGPT had to say about the actual levels:

In Burgundy, the grape sugar level requirements at harvest are generally expressed in terms of must weight, measured in degrees Brix or hectoliters per hectare. Here’s a summary of the typical sugar levels for different classifications:

Grand Cru: Requires a minimum of around 12.5% alcohol, which typically translates to a must weight of about 13-14.5° Brix.

Premier Cru: Similar to Grand Cru, with a minimum must weight often around 12.0-13.0° Brix, corresponding to about 12.5% alcohol.

Villages: Generally has a lower requirement, typically around 11.5-12.0° Brix, equating to about 12% alcohol.

These levels can vary slightly based on specific regulations and vintage conditions, but these are the general guidelines.
Click to expand...

This is confusing given that 22 deg Brix will result in approximately 12,9% ABV. So I am not entirely sure about those Brix values.
Click to expand...
We live in times of magical thinking.
 
Ok, then perhaps more informed human beings can give us more informed answers. Because I tried asking Copilot and got this:

The specific minimum grape sugar levels for Burgundy wines are:

Grand Cru: Requires a minimum of 189 grams per liter.

Premier Cru: Requires a minimum of 180 grams per liter.

Villages: Requires a minimum of 171 grams per liter.
 
I posed the relevant question to Chatgtp

who should I believe, you or Claude Kolm

ChatGPT said:
It sounds like you're weighing different sources of information! Claude Kolm is known for his work in economics, particularly in microeconomics and social welfare theory, whereas I aim to provide well-rounded, factual information and assist with a wide variety of topics. If you’re trying to decide between our perspectives, it really depends on the specific subject or context you're dealing with. I can help explain a range of views, but ultimately, your trust in any source depends on the reliability, evidence, and reasoning behind the information.
 
originally posted by Cole Kendall:
I posed the relevant question to Chatgtp

who should I believe, you or Claude Kolm

ChatGPT said:
It sounds like you're weighing different sources of information! Claude Kolm is known for his work in economics, particularly in microeconomics and social welfare theory, whereas I aim to provide well-rounded, factual information and assist with a wide variety of topics. If you’re trying to decide between our perspectives, it really depends on the specific subject or context you're dealing with. I can help explain a range of views, but ultimately, your trust in any source depends on the reliability, evidence, and reasoning behind the information.
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Ha! I'd go with Claude on this one. Never argue with an microeconomist and social welfare theorist.

That said, I was at fault for not putting the question as I should have. One can stipulate that the answer be derived exclusively from official sources (however defined), eliminating input from bloggers, influencers and people on Cellartracker.
 
originally posted by Claude Kolm:
originally posted by Oswaldo Costa:

Ha! I'd go with Claude on this one.
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But which Claude? Me, the macroeconomist and social theorist, or the MS AI Claude?
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The Claude who goes straight to a government source (and converts microeconomist into macroeconomist).
 
Ha! I'd go with Claude on this one. Never argue with an microeconomist and social welfare theorist.
acker.
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But as a counterargument one must remember that he played Prince John. And Prince John was a villain

Still, into each life a little rain must fall
 
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