First off, is it common to decant sparkling wine? Much to our surprise our Rose Champagne was decanted and served in a Syrah glasses to eliminate some of the carbonation and enhance the fruit flavors. It was definitely a new experience, as it was not fully sparkling at this point and showed some interesting copper-fruit type notes. Also, does anyone have any thoughts about the Borolo producer below? This was my first Barolo ever and would like to find something similar to it again. What might I expect when Barolo shopping- except for some high price tags?
Thanks for your thoughts, Jason
The following is a list of the wines that were served with our meal for those interested:
Billecart-Salmon MV Brut Reserve, Mareauil-sur-Ay Geoffroy MV Brut Reserve, Cumieres Txomin Etxaniz 2002 Hodurrabi Spain- Getariako Txakolina Brokenwood 2002 Semillon Hunter Valley Pierre Morey 1999 Mersault Tessns, 1er Cru Burgundy Rudi Pichler 2001 Gruner Veltliner Federspeil, Wachau Rocche dei Manzoi 1997 Vigna d'la Roul, Barolo Ramonet 2001 Chassagne-Montrachet Vergers 1er CRu Zind-Humbrecht 2001 Pinor Gris Rangen de Thann, Vandange Tardives Bachelet 2000 Gevery-Chambertain Villes Vignes Domaine Pichot 1990 Vovray Paolo Saracco 2002 Moscato d'Asti Cossart Gordon, 15 year old Bual Madeira Chambers-Rosewood MV Museum Muscat Rutherglen-Australia