Advice needed asap - decanting young barolo

In the first place, it might not really be that wound up.

Since you don't know how much decanting is necessary, how about using the slow oxygenation technique. Open the bottle in the morning, and leave the cork out until the wine is showing well. Then cork it back up.If that doesn't happen within a few hours of the tasting you can then pour it into a decanter. If that doesn't do it, nothing within the time scale you have open will.

If you're intent on bringing this, certainly, 45 minutes won't do it. I would think that splash decanting even AT LEAST a couple of hours is required, with a check after that. Don's bue surprised to find it requiring more.

If you don't have time to decant it right then I would use the Mark Neal Shake method if it was me. By the way, opened a 2000 Barolo earlier this year and two hours was good, at the fourth hour it was singing.

The question is do I open it 24 hours in advance or 4 hours in advance?

Uncork 24 hours in advance, but do not decant. Observe how it is developing. If it stops getting better, cork it up. Coming into the last hour or so you can decide about splash decanting.

Perfect - thanks - I just am afraid of ruining a $100 bottle of wine

Low pour in a big glass gives a wine more airing than decanting the whole bottle. Always does and it's more fun to evaluate, but that's me.

quote:

If you don't have time to decant it right then I would use the Mark Neal Shake method if it was me.

Let's not start THAT again.

I've generally found that in a pinch, the Vinturi does a pretty good job of opening a wine up quickly.

http://www.vinturi.com/home.html

I'll put a wine through once, taste and then make additional passes through if needed. Best gimmicky wine gadget I've owned.