Barolo is a full-bodied, dry Italian red wine made entirely from the Nebbiolo grape, produced only within a defined DOCG zone in the Piedmont region of northwestern Italy, centered on the town of Barolo and neighboring communes such as La Morra, Castiglione Falletto, Serralunga d'Alba, and Monforte d'Alba.
Often nicknamed "the wine of kings, the king of wines," Barolo took its modern dry style in the mid-19th century. It's known for deep garnet color, high tannin and acidity, and a complex aroma often described as dried cherry, rose, tar, and truffle; young Barolo can be quite austere, but the tannins soften and the flavor grows more nuanced with age, and it's typically aged several years before release.
Its weight and acidity make it a classic match for rich, fatty dishes: braised meats, game, mushroom-based pasta, and aged hard cheeses. The tannins are firm enough to cut through fat, but delicate or very spicy dishes can be overwhelmed by a young, still-tannic Barolo.