Breathing Italian Wine

I suppose the truncheon is made of oak from the Allier?

Mike Tommasi, Six Fours, France email link

Hey, since Ohio put Bush-Cheney over the top, I can understand how the Gentleman sounded like he came from Italy. I suspect that outside of Cleveland and Cincinnati(you gotta drink something with that chili) Italian wines are limited to Chianti and Bolla Soave that's been on the store's shelf for a few years. Being from a "red" state explains a lot. Personally, I cast a write in vote for Jon Stewart. I figured if you're gonna have a clown why not have him be a professional.

"In my life time dealing with Italian wine, I can say without a doubt all Nebbiolo based., Sangiovese based, Recioto & Amarone, Aglianico based, Barbera, Cabernet Sauvignon based wines need some O2. Even a 1947 Spanna I had from Vallana and Dessilani & Vallana wines from the 50's needed a little air. Perhaps its due to the volatile acidity that seems higher than in France, California and the Southern Hemisphere.

I suspect your palate extends not much past Bardolino, Lambrusco and Grignolino and your idea of complexity is much akin to drinking a lemon Coca Cola or Pepsi. If you were in the US, you'd probably be a devotee of Arbor Mist's Tangerine Grenache or at best a White Zin made by Bronco/Franzia."

Oh, really? Giacomo Bologna's Barbera isn't good enough? Valentini's Terbbiano d'Abruzzo? Einaudi's Barolo or Dolcetto? Cavalotto? Put a cork in it!

Actually Columbus is a fairly large city in Ohio with a population of about 1.4 million in the metropolitan and suburban area and we have a large number of wines stores with a wide variety of wines available, Italian and otherwise. Bi!!

Hi All, To breathe or not to breathe, that is the question. I've been trying to follow this thread with limited success. Personally, I would pour any Italian (or other) wine into a glass, swirl it around a little and see what develops. Unfortunately, I haven't had the opportunity to try any wines that would truly need decanting.

I'm not one to point a finger at anyone, I just think this whole thread is a real hoot!

Dick R.

Breathing does several things:

It allows air to transport the wine's vapors to your nose It allows the mustiness of some big reds to dissipate It allows oxygen to the the wine

It takes only a few minutes for the mustiness to dissipate. That's all the 'breathing' wine needs.

LOL!

"straight from the bottle". Now why is that so easy to visualize?

-Bruce

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