, and loved, Cappellano Barolo Chinato (n.v.) at a restaurant recently. I am highly interested in getting a bottle of it, and it’s what I would consider quite a splurge. I’m the only drinker in my house, and rarely... (12 replies, last updated by doohuh2 September 10, 2009)

Anybody seen Barolo chinato on a local wine shop shelf recently? Image: http://www.gastarea.it/images/etichette/VINO017702.jpg (7 replies, last updated by penny April 21, 2006)

General info on Barolo Chinato: http://www.kobrandwineandspirits.com/products/view_factsheet.php?c=mic007 Generic Sources: http://www.wine-searcher.com/regions/barolo+chinato/1 NJ Source: Liquor Outlet Wine Cellars 289 Myrtle Avenue (2 replies, last updated by angelsmom August 11, 2008)

-Campari sorbetto, perfect cleansing taste to end the meal That sorbetto reminded me of Barolo chinato so I ordered a glass and it was a great pairing. No panna cotta! The pastry chef wanted a change. (2 replies, last updated by Robert Lauriston January 30, 2005)

are astounding!) because hey! free dinner! Had the Bordeaux flight (nice,$14?) and nooodle’s great syrah (she’ll have to post the name, can’t remember). The best part though was trying a dessert wine we had... (6 replies, last updated by CH Addict March 31, 2006)

for Manhattans in my book is a Barolo Chinato, although they’re pricy and harder to find. http://tailvirgin.blogspot.com/ (11 replies, last updated by glowworm September 18, 2009)

on the table we didn’t finish. The caramel sauce on the ginger cake had the complexity and texture the caramel at NoPa lacked. Wines were uniformly delicious and interesting except the first white in the flight. This was... (2 replies, last updated by Robert Lauriston January 25, 2007)

). And, while I understand it is largely consumed after dinner in Italy, Barolo Chinato makes a great apertif on the rocks. (16 replies, last updated by dinwiddie February 2, 2007)

After Lambrusco and Txacoli, I’d probably go with Chinon with the short ribs. With the dessert, maybe Brachetto, a sweet Lambrusco, or Barolo Chinato. (32 replies, last updated by Frodnesor September 28, 2007)

, and knows his wine. He told me all about why the Barolo Chinato wine he uses in his very tasty crema di cioccolato al barolo chinato tastes the way it does. How the climate of the region affects the grapes, how the production... (43 replies, last updated by erica August 12, 2009)

, caramelized endive and orange and the extra, not great truffles) and veal 2 ways (slow roasted short rib and twice cooked sweetbreads with chestnut spaetzle piopini mushrooms and barolo chinato. Both of these dishes were... (29 replies, last updated by patricemiller January 16, 2009)

vermouth, whipped cream, Dr. Brown’s black cherry soda - Irish float – Caramel ice cream, Jameson whiskey, Baily’s and Murphy’s stout Good dessert wines too like Barolo Chinato Cocchi. The tail list has gotten more interesting.... (17 replies, last updated by foodfan July 23, 2007)

of the bar at 9 Park is creative, unusual and well-balanced tails. He also could have asked for a different gin and I’m sure they would have obliged him. we once ordered drinks for which they didn’t quite have enough... (51 replies, last updated by kimfair1 November 20, 2009)

But note that they’re not Demeter or USDA certified—which, to me, is besides the point. Just yesterday, I heard from a tremendously gifted young Piemontese winegrower (Varja—who makes perhaps the most elegant... (126 replies, last updated by tmso November 5, 2009)