Rock the Cradle for Barolo?
Should we be treating Barolo like Pinot Noir at the table?
Posted: Sep 2, 2009 12:00am ET
I had dinner a couple of weeks ago with a number of Barolo producers at
Osteria Veglio, which is one of my favorite spots in the Langhe. The view is great too on a hot summer's night looking across the valley at some of the best
vineyards of Barolo. Near the end of the dinner, something popped into my head. Is it better to never decant Barolos before you serve them? Just open, let it breathe and/or serve from the bottle.
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