Decanting a 1996 Barolo

Haven't had this wine. I only had one Germano Ettore, a '98 Cerretta at a GR Tre Bich. tasting whichy I found nice, modern, and big. A quick google shows that Germano Ettore is imported (at least in part) by Oliver McCrum,which would argue for it not being TOOOOO modern. In any case, I haven't had any '96 Barolo that didn't benefit from at least a couple hours in a decanter. Others here will of course feel differently :)

I agree with Dale, two hours to breathe should be adequate. Whatever you do don't take advice from a poster names UC. He has strange views not shared by anyone knowledgeable.

I'm well aware of Michael Scarpitti's slants (and rants). Thanks for the advice though.

... but are you aware of the ants in his pants? :P

Mark Lipton

Ants in pants being something that occurs only in France, I quite sure that Mr. Scarpitti would have nothing to do with such mischance.

Chris,

I do not know this wine. However, a trick that I rely on is to decant, after pouring myself a glass of the wine. I'll eschew the "welcome wine," and sip on my glass of the decanted wine, playing with it, until I think that it has "come around." Some guests question why I have a red, when they are all drinking something else, and I just say, "research... "

You might miss it by a few minutes, but not by much.

Hunt

PS TN's, please!

Whoa, you guys are good, and on a roll !

Hunt

If you decant a 1996 Barolo two hours before serving it, you will ruin it. Have fun with your dead wine!