i've had several barolos ranging from 1995 thru 2003 and know decanting is different for older wines. i have not had any wines other than port older than 20 yrs in age.

does anyone have a rule of thumb for decanting old vintages?

thanks!

sure. Stand the wine up at least a few days before you plan to open it. On the day you intend to open it, pull the cork early - say mid-day, and let the wine rest standing up until shortly before you are ready to serve. At that point, decant off sediment, and either serve, or rinse the bottle thoroughly, drain, and pour the wine back in for transport to where ever you intend to serve it.

What is the wine, btw?

thanks eric. the wine is 1978 Francesco Rinaldi & Figli Barolo.