In the introduction to their 1990 book “Barolo, Tar, and Roses,” authors Michael Garner and Paul Merritt describe the aroma and taste of the classic red wine from Italy’s Piemonte, Barolo:
“The initial sensations are fleeting: fruit, mainly black cherries, raspberries, and plums, and sometimes ... strawberries. Flowers follow, often violets and the classic ‘faded rose petals’ intermingled with herbs like mint and camphor.
