After 11 months with an extreme limit on alcohol consumption for medical reasons, it’s time to drink something good with homemade meatballs and a San Marzano tomato sauce. The 2001 Barolo looks like a good choice, but I have not opened one of these for about 5 years. Anyone have a suggestion on decant time and best way to do it?
The following suggestions are not helpful, because I have seen them before. I haven’t followed WB since the beginning, but it’s close.
Summary
- Send it to me and I will check it out and let you know.
- Hold off until tomorrow when I can get there and show you how to do it.
- Last week, which is what it will take to deal with all the wood that they used for that cuvee.
- WTF? I didn’t think you owned anything other than SQN and Saxum!