Going to an Italian restaurant near my parents later and have a 2012 Argiano I’d like to bring. Some CT notes suggest decanting 2-4 hours prior but wondering if anyone else has opened this recently.
I’d lean towards the 4 hour mark or even longer if possible, that’s a young BdM.
Argiano is made to be pretty approachable, so if you can’t decant it ahead, I suspect it would be fine to open at the restaurant. Personally, I wouldn’t worry about decanting.
It also depends a bit on how many people are there. If there are, say, just four, it will have time to open up at the table. But if there are eight or ten, it will poured and consumed more quickly.
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Agree completely.