Tastings at seminars can serve as an introduction into the flavours of the wines of a region, but there is no real substitute for walking the vineyards yourself, having conversations with winemakers and most importantly, enjoying the food and wines of the region on the spot. Some producers still produce their Barolos the old-fashioned way, resulting in subtle flavours with a savoury earthiness, while others employ new methods and the sweeter purity of Nebbiolo.
