Would a 2001 Pio Cesare Nebbiolo d'Alba benefit from decanting/aeration prior to serving?
Or would it not make that much difference because it's "only" Nebbiolo and not Barolo/Barbaresco?
Thanks!
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Taste it on opening and see if it needs to be decanted. Considering that Nebbiolo d'Alba tends to be declassified fruit that aren't up to the Barolo or Barbaresco DOCG (be young vines or just that the quality isn't up to snuff), it could be a lighter, more approachable style.
quote:Originally posted by futronic:
Taste it on opening and see if it needs to be decanted.
Hey Futronic,
Can you elaborate on your suggestion? What characteristics am I tasting to determine if a wine needs decanting? Thanks.
Well, first off, decanting isn't a replacement for cellaring.
That said, sometimes decanting a wine to allow contact with oxygen will bring out the aromatics of a wine and smooth out the texture of the wine.
If you get very little on the nose and the palate seems a disjointed, try decanting it. Really, experience will tell you whether or not a wine can benefit from decanting or if time in the glass will be sufficient.
That said, if you feel like experiment, you could always decant half the bottle and leave the other half in the bottle. Taste side by side and see how they compare.
That said, sometimes decanting a wine to allow contact with oxygen will bring out the aromatics of a wine and smooth out the texture of the wine.
If you get very little on the nose and the palate seems a disjointed, try decanting it. Really, experience will tell you whether or not a wine can benefit from decanting or if time in the glass will be sufficient.
That said, if you feel like experiment, you could always decant half the bottle and leave the other half in the bottle. Taste side by side and see how they compare.
Well said Fut.
I can add to this the fact that a large glas with the right shape will enable you to follow the effects of decanting perfectly. You might just take a glass and enjoy the development over an hour or so. Too often the complexity of aromas are destroyed by decanting.
But then again, I'm a big fan of slow-food & slow drink
Try to detect the balance of fruit against tannins and acidity on your palate. When it comes more forward during some time in the glass you're heading the right direction. On the nose its often just a matter of becoming more pronounced and 'open'.
I can add to this the fact that a large glas with the right shape will enable you to follow the effects of decanting perfectly. You might just take a glass and enjoy the development over an hour or so. Too often the complexity of aromas are destroyed by decanting.
But then again, I'm a big fan of slow-food & slow drink
Try to detect the balance of fruit against tannins and acidity on your palate. When it comes more forward during some time in the glass you're heading the right direction. On the nose its often just a matter of becoming more pronounced and 'open'.