Decanting advice Brovia Ca'Mia

V

VLM

VLM
I'm serving 1996, 1999 and 2004 Brovia Ca'Mia tomorrow night.

I've never truly bought into the long decant time for Barolo, but I've been proven wrong on several occasions.

They'll be served around 8 PM. My initial idea was to open and decant them in the morning and decant back into the bottle and leave them for the rest of the day.

I could also get away at lunch and decant them and either leave them in the decanter or put them back in the bottle.

Or I could just open them at 8 like a normal person and see what happens.

Ideas? Insights?
 
originally posted by VLM:
Decanting advice Brovia Ca'MiaI'm serving 1996, 1999 and 2004 Brovia Ca'Mia tomorrow night.

I've never truly bought into the long decant time for Barolo, but I've been proven wrong on several occasions.

They'll be served around 8 PM. My initial idea was to open and decant them in the morning and decant back into the bottle and leave them for the rest of the day.

I could also get away at lunch and decant them and either leave them in the decanter or put them back in the bottle.

Or I could just open them at 8 like a normal person and see what happens.

Ideas? Insights?
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Timely question for me, I have been debating the decant times for '04 Roagna and '04 Clerico.
 
Nathan, I'm not a fan of that strategy.

Decanting, especially over a long period of time, often causes the wine to fade and/or disappear. And once it starts its demise, there's no getting it back.

Swirling and developing the wine in the glass ensures capturing the wine's essence without fear of it being long gone.

Just my $.02 worth!

. . . . Pete
 
originally posted by Peter Creasey:

Nathan, I'm not a fan of that strategy.

Decanting, especially over a long period of time, often causes the wine to fade and/or disappear. And once it starts its demise, there's no getting it back.

Swirling and developing the wine in the glass ensures capturing the wine's essence without fear of it being long gone.

Just my $.02 worth!

. . . . Pete
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Generally I'd agree, but these are not old wines. I would certainly opt for brief decanting, ergo the monkey's suggestion that "I could just open them at 8 like a normal person and see what happens."
 
In my limited experience, old Barolo nearly always benefits from careful decanting, both to rid the wine of sediment and to let it open up with air. Recently, for example, '64 Cappellano was great 5.5 hours after being double-decanted, and a '47 Borgogno (original release) was great 4.5 hours after being double-decanted. The '64 started to fall off at about the 8-hour mark, so I guess there are limits. The '47 was entirely in our bellies by that point, so I don't know when that would have fallen off.

But these are just anecdotes, and I don't have enough of them to be able to speak with authority. Also, I open young Barolo even less often than old Barolo, so I really don't know what to do with, say, your 2004.
 
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what mark e said.

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I don't know but I'd like to know, so I would be curious if you reported back.

Not too long ago but not just now either I opened a 95 Ca Mia, decanted it, and drank it, maybe after another bottle first and it was glorious. So there is that. If I had to guess I would say a bit longer in the decanter for the 96 than the 99, and for the 99 than the 04. But in the end I feel like there is a wide margin here to do what you want. This is Serralunga fruit, this is Brovia in their newfound glory days, and these are mostly powerful years. I think getting Barolo off the sediment is helpful, though.
 
Make sure you use the correct technology when decanting Barolo:

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originally posted by Cole Kendall:
Make sure you use the correct technology when decanting Barolo:
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because not everyone has teh fatsink.

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