WTN: 85 Ceretto Brunate Barolo

Oh the joys of preparing aged nebbiolo for service. I opened and decanted the 1985 Ceretto Brunate Barolo around 1pm. By dinner around 7/7:30pm it was still on the rusty and sour side. But, thankfully it put on weight and got better and better over the next few hours. By 10pm it was getting seductive and becoming more fragrantly appealing. By 11/11:30pm it was almost silky and thank goodness I was still awake! And had a bit of food to enjoy with it.

[David M. Bueker]

Random reactions of Nebbolo!

Is it really random though? Most people say you need to give them tons of air, but 'tons' is so vague that it can be tough to get them in the right window for dinner. And I never have the guts to literally open and decant them in the morning. Maybe I should learn and revise my behavior.

[David M. Bueker]

I do find the air requirements vary a lot. But I have never had one where I thought I gave it too much air.