We’re opening a bottle of this for tomorrow as a special treat - Barolo Bussia, Silvano Bolmida 2011. Somewhat mixed reviews on the site, but I’m hopeful of something we’ll enjoy.
Any particular thoughts re the best way to serve this? We’ll be drinking it with traditional roast beef btw; probably at about 3pm.
Our current intention, subject to change, is to bring it to room temperature and open it this evening, and obviously to give it an initial taste. And then to either leave it in the bottle w/o the cork, or to fully decant it to sit overnight; obviously x 2 with a few sips throughout to better develop our understandings of this particular species. [I’m much more a white drinker myself really, and wife is only an occasional drinker but loves her reds]
My curiosity I suppose is to make sure we don’t overdo the length of time it sits and breathes before we actually drink it “properly”.
Any thoughts on the wisdom - or otherwise - of this approach? I’m no expert on Barolos, but know enough to appreciate they can be a bit tricky to get right. And obviously x 3 we don’t want to waste our potential enjoyment of the bottle by not treating her right.