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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