advice on an old Barolo

[Daniel_Moritz]

@Eric Egan

@Michael S. Monie

Hi Ian,
Thank you for the thoughtful analysis of my psyche. If you had bothered to follow my basic premise throughout this thread, that being expectations of any 50 year old wine are risky at best, then you would understand that my interpretation of Jeff’s experience is not disparaging in any way. I assumed some yahoo would interpret that way so I qualified my assessment by saying I hoped it would be everything he wanted it to be. We all perceive critiques in our own way, and when I hear “interesting and fun”, my understanding is that while the experience was not totally lacking, it was less than optimal. Fifty years is a long time to hold on to a wine and expectations after such an investment in time can be quite high and difficult to fulfill. Every forum should have an ombudsman and I can think of no one more qualified than you to fill that role here. I’m working on the ability to “go along to get along”, but I’m not sure that I will master it in this lifetime. Perhaps in the next. I promise that I will try hardery so as to not offend your sensibilities.
Cheers, Mike

Nonsense, if it’s not better/more interesting after 50 years in the bottle it’s not worth the juice it was made with.

The '67 Borgogno is a very cool wine - had a '47 recently that was in great shape. Those guys are practically immortal[cheers.gif]

The 47 is amazing and immortal like you said.

[Daniel_Moritz]

@JFertitta

Which 64? 64s are awesome wines and some require extended aeration. As another note on a 67, yesterday we had a 67 Giacosa Barbaresco Normale, a wine that when sound, is always on point. Decanted off sediment and given 5 hours in the decanter. Could have taken more no problem. Phenomenal wine.

it’s a 64 borgogno

Your plan sounds just about right. Enjoy.

[Daniel_Moritz]

@Michael S. Monie

As Ian suggests, to each his own. I’m not interested in wines that have ‘matured’ to the point of being “almost clear with little color”.

To each his own is definitely true. I firmly believe in that. However, very light color doesn’t mean the wine won’t be outstanding. 50 year old nebbiolo could be very light, very dark, or anywhere in the middle, all on sound bottles. If its completely clear your not looking good. If its brown, same. But anywhere in the spectrum from light rose looking color to darker color without being fully brown could be good to outstanding.

[Michael_S_Monie]

Daniel, I’ve followed enough of your posts both here and on AG’s board to respect what you do, for whatever that is worth. (I’ve always respected what Klapp does, even though he used to mock me mercilessly.) When someone is drinking really old wine on a regular basis, there is the ability to calibrate expectations to what is appropriate for that experience. But for someone to occasionly have a 50 year old bottle (granted I have no idea how often the OP does, but since asking for preparation advice, I assume not too often) I would think that the subtleties would be lost on many. Unfortunately, I have to include myself in that number.

[Daniel_Moritz]

@Michael S. Monie

Daniel, I’ve followed enough of your posts both here and on AG’s board to respect what you do, for whatever that is worth. (I’ve always respected what Klapp does, even though he used to mock me mercilessly.) When someone is drinking really old wine on a regular basis, there is the ability to calibrate expectations to what is appropriate for that experience. But for someone to occasionly have a 50 year old bottle (granted I have no idea how often the OP does, but since asking for preparation advice, I assume not too often) I would think that the subtleties would be lost on many. Unfortunately, I have to include myself in that number.

Just trying to help and make sure a good wine doesn’t get ruled out purely for color. Smell is by far the best indicator.

[Eric_Egan]

@Michael S. Monie

Daniel, I’ve followed enough of your posts both here and on AG’s board to respect what you do, for whatever that is worth. (I’ve always respected what Klapp does, even though he used to mock me mercilessly.) When someone is drinking really old wine on a regular basis, there is the ability to calibrate expectations to what is appropriate for that experience. But for someone to occasionly have a 50 year old bottle (granted I have no idea how often the OP does, but since asking for preparation advice, I assume not too often) I would think that the subtleties would be lost on many. Unfortunately, I have to include myself in that number.

Fair point; though I would say that more often than not this would be down to poor handling of the wine rather than not being able to appreciate it. Too many P&P an old girl and dismis it straight off the bat rather when they would appreciate it a lot more a few hours later.