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chaadster · 08-09-2001, 10:19 AM,

Does anyone know of Barolo Chinato? I've found that it is "aromatized with quinine," but would like to know more, such as how it is made (fortified,recioto?) and how it is traditionally drunk. Any help would be appreciated!

Botafogo · 08-09-2001, 10:59 AM,

From our current newsletter:

Barolo Chinato Cocchi, Piemonte $29.99 / 500ml in Gift Box
One of the more extreme potations we carry, this is a very traditional digestif made by fortifying Barolo to port-like strength and sweetness then kicking it up several notches with aromatic spices (rhubarb stems, ginger root, star anise & cardamom to name a few) and a little quinine to keep it from being cloying (plus cure the odd case of malaria!). Ok, if this is so weird, why did TWO different people buy CASES of it after the tasting????

wondersofwine · 08-09-2001, 01:00 PM,

Maybe they had malaria?

cpurvis · 08-09-2001, 04:27 PM,

Perhaps the person who recently asked which American wines her sister should pack to Africa should add this Italian juice to the list just in case! [img]http://www.wines.com/ubb2/biggrin.gif[/img]
cp

Thomas · 08-10-2001, 03:15 PM,

It works! I have never contracted malaria, a disease that is prevalent in NY City, where the air truly is bad.

[This message has been edited by foodie (edited 08-10-2001).]

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