Bussia Barolo

Bussia is the name of a well-known cru area within the Barolo zone, and wines sold under the Barolo name are traditionally made from 100 percent Nebbiolo. If this bottle follows that tradition, expect a pale garnet colour that looks lighter than the wine tastes. Nebbiolo's usual aromas are dried rose petal, cherry, tar, licorice and dried herbs. With some bottle age they pick up leather, forest floor and sometimes truffle. The palate is typically medium to full in body, with high acidity and firm, grippy tannins. Alcohol often sits around 13.5 to 14.5 percent, but check the label for this bottle's figure. The finish in this style is long and savory, with tannin that dries the gums and fruit that lingers after it. Because of that structure, the wine needs fat and salt on the plate. Braised short rib, osso buco, mushroom risotto, tagliatelle with butter and shaved truffle, roast duck and aged hard cheeses such as Parmigiano-Reggiano or Piave all soften the tannin. Wild mushrooms and slow-cooked veal are especially natural partners. Avoid very spicy dishes and delicate fish, which the tannin will overpower. Serve it at about 60 to 65°F, which is cellar temperature and a little cooler than a warm room. Too warm, and the alcohol and tannin turn heavy and blunt the aromatics. Young Barolo-style wines usually gain from decanting for one to two hours. Pour into a wide-based decanter to let the tannins relax and the perfume open. If the bottle has real age and throws sediment, stand it upright for a day beforehand and decant gently just before serving. Use a large Burgundy-style or Nebbiolo-specific glass with a wide bowl and a tapered rim. It gathers the rose and tar aromas and gives the wine room to breathe. Fill it only a third full. Wines in this style are built to age and are often closed or austere in their first years. If you want to drink it soon, decant it generously and serve it with a rich meal. If you have cool, dark, stable storage, lying the bottle on its side for several more years is the better course, and the tannins should soften and the savory tertiary notes develop.