This advice is madness.
Nebbiolo sediment isn’t like Bordeaux sediment. Just a little bit noticeably adversely affects the wine, and the bitterness can overwhelm the magical roses, tar, and tertiary notes. And the repeated pouring motion is more than enough to spread that fine sediment through the rest of the bottle.
IMHO There is no wine for which decanting is more important than old Nebbiolo.
Vehemently disagree with this. I recently learned her notes/reviews did not align with my own, and it seems her advice falls in the same category.
+1.
Nebbiolo and red Rioja. I struggle to imagine not decanting them.
I was really hoping we could revisit this topic.
/s
Kerin’s article was posted on FB in a couple of places. I was shocked at how many people agree with her, even many with lots of experience. I think this is ridiculous for old Barolo.
I just don’t get it. Are we drinking wines from a different universe? I can’t tell you how many barolos and riojas from the 60’s and 70’s come out of the bottle seeming dead, and blossom dramatically in 1-3 hours. Am I damaging them horribly by decanting them off their sediment? Am I missing something irreplaceable by not drinking 2 glasses of dead wine before they wake up? I truly don’t get it.
Decanter mag approved it. I mean they should know a thing or two about decanting. End of discussion. Lock the thread.
I’ve had several hundred Barolo/Barbaresco from the '50’s, '60’s and '70’s over the past decade or so. I decant them for at least 5 hours, usually longer. They get better and better with air.
Now you’re just toying with us. 
Post of the week, there.
i do find double decanting certain older wines shut them down a bit but they open back up after a couple pours again
Depending on the wine, I usually decant from 1 - 8 hours.
When opening younger Bordeaux, I like to open and pour an ounce 24 hours before decanting and drinking.
Dan Kravitz
I just had a '14 red Bourgogne which finally bloomed on day 4. On day 1 I thought it was dead from the aroma of it.
Don’t have any real experience with old Rioja, but I’ve always read that extended barrel aging and racking knocked most of the sediment out of Rioja such that you didn’t need to decant. Is that wrong? (Good to know if ever I wind up with some old Rioja!)
Not sure, but you could do what I usually do: hold the bottle a bit above eye level, and look through the punt at an angle with the bottle back-lit: you can usually see if there’s any sediment in there by doing that.
This has been my experience. Not that old Rioja is sediment free, but the amount is much less than other fine red wines of comparable age from say Bordeaux, Piedmonte, or even Burgundy.
With older rioja, you are not decanting for sediment. It’s just that they wake up and get a lot better with some air, so I generally give them 1-3 hours. Manny Berk, who I bought many of these wines from, suggested one hour for every decade of age.
Day four after a decant!
I recently did 2018 canon for about 16 hours and in hindsight I should have done at least 24.
Now, if Greg had said day 3, I would have wondered if this is a new sock account for John Glas.
