TN: Barbaresco and corkless Chard (and personal stuff)

That is not particularly unusual for Italian reds. They tend to need a _lot_ of aeration - especially if they are young - before they open up and display what they've really got. I'm not sure why that is, but I've gotten into the habit of pouring just a taste from a young bottle of Italian wine and then putting my thumb over the end of the bottle and *shaking* it vigorously. That seems to hasten the opening of the wine considerably. I do this with most big, young, red wines but Italian wines seem to need it more.

I wonder if the Italians use CO2 or an N2/CO2 mixture for sparging (or purging if you prefer, Ian) at bottling, rather than the nitrogen blast that is commonplace here in California.

Tom S

I think I didn't ask for a decanter because I was assuming it was a new-school Barbaresco, as indeed it appeared. I've had good luck just serving those with an hour or so breathing (as we did this time as we sipped the Prosecco). Live and learn. :)

Dale

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