Need some quick advice: best glass for old Barolo?

WINE TALK
1

I’m uncorking a '67 Barolo tonight. What’s the best glass shape to use?

2

Use a Pinot/burgundy glass

3

Thanks, Chris. [cheers.gif]

4

I’d use a 20-22 oz. Bordeaux glass, but then I use that for pretty much everything. I would not use anything bigger/wider (e.g., big pinot balloon glass) because there is a risk of oxidation with a wine of that age.

You might want to take a sip first and leave a little out to breath for a bit before deciding, so you can see how fresh the bottle is.

5

The Riedel Old Barolo glass. Be sure to get the left handed version if you’re a lefty.

6

I use a red Burg glass.

Cheers,
-Robert

7

Fuck. This is what I was worried of; I only have the right-handed edition. [swearing.gif] Maybe if I drink in front of a mirror that will solve the problem?

8

Hmmmm … something to consider. I suppose taking a little sip and then proceeding from there is a prudent move; if surprisingly young, then perhaps I’ll roll with Burg stems, otherwise go Bdx.

Thanks for the replies, guys. [cheers.gif]

9

They now have a 1967 Barolo glass. You must run out and buy a set. But whatever you do, do not pour any 1964 Barolo in such a glass. It will explode.

10

FWIW I believe Riedel’s general notion that the glass does matter, but not that they can predict it with the right glass shape. I remember drinking the 1958 Bartolo Mascarello Riserva in their Sommelier Series Burgundy glass and a cheaper one, and it tasted better in the cheaper one. I generally prefer Chardonnay in their Vinum Bordeaux glass.

You could do a glass tasting with this wine. Just try a bit in each glass you own to see which is best. Of course, that may change an hour later.

BTW you should have been slow-o’ing this all day. Which Barolo is it?

11

You also need to be sure that you get the 1967 Barolo glass for the proper commune. Very important, otherwise, you might get, e.g., a wine from La Morra that wrongly shows Castigilione-Falleto or Verduno character.

Seriously, the great majority of producers prefer the 21-1/2 oz. Riedel Bordeaux glass or something similar, although I personally find the Burgundy glass as a rule to work better.

12

[swearing.gif] It’s Port-like, and not in a good way. More in an oxidized/slightly cooked kinda way. Oh well.

13

1967 Guasti Clemente & Figli Barolo
It’s not horribly cooked/oxidized, but it’s clearly not right, either. Due to its slightly oxidized nature, I went with the more-narrow Bdx. glass.

14

You are not drinking straight from the bottle?

15

MIght be easier than figuring out the right glass. I have the Riedel Vinum Burg and the Riedel Vinum Bordeaux. You guys have confused me as to which one to use for Barolo and Barbaresco. If it matters, I am left-handed, in my 50s and a lawyer. neener

16

FWIW, I think there is a Riedel Lawyer’s Series in the works.

17

As a lawyer, you should drink all your wine from an enema bag! neener

18

Either one of those will work fine.

19

Based on my experiences with heavily aged Barolo, I was going to post this:

20

Old Barolo needs a lot of aeration, often starts out funky. I use a burg glass.

-Al