You would never think of drinking modern day Barolo for dessert, it would be absurd. Before the 19th century, the people of Piedmont had no other choice. Yes it is tue, Barolo was originally a sweet wine!
Nebbiolo is late ripening grape variety. The name of the grapes takes it name from the Italian word nebbia, meaing fog. If you ever go to Piedmont, specifically in the Langhe, you will see tons of rolling fog patches through out the land, hence the name. Anyway, because of the cold temperatures in Piedmont during November and December and the use of naturally present yeasts, fermentation was tricky business. Fermentation would usually start, but rarely ever finish leaving lots of residual sugar.
Finally the Marquis of Barolo, Giulietta Falletti had enough and asked a 
French enologist to help improve the quality of Barolo. His name was Louis Oudart. Louis realized the potential of the Nebbiolo grape and successfully created the a dry Barolo. To increase the temperature of fermentation during the cold months he simply implemented a temperature controlled system using the best technology of his day, wood and fire. The huge vats of wine were elevated slightly off the ground to leave room for the burning coals underneath. This heat eventually raised the temperature enough so that fermentation would run all the way through. So thanks to Frenchman, we can now drink excellent Barolos…
Burgundiva Said:
on December 24, 2009 at 2:47 pm
rolling fog patches… how romantic!
the french definitely deserve props; thanks in part to them, we have great rioja as well.
maverickpalate Said:
on June 9, 2010 at 10:18 pm
I loved your post, very informative.