First of all, does anybody have a tasting note in 1996 Germano Ettore
Barolo Prapo? I can't seem to find one anywhere; I've found notes for
the Prapo in other years, for his 1996 Ceretta, and all sorts of
things, but not this specific wine.

I'm not so much interested in a rating as I am in finding out how this
is coming along. I'm going to be serving it in a couple of weeks and
was wondering if I should expect to find sediment, and also, how long
it needs to be decanted.

I suppose I'll stand it up a few days before the event, and decant 1-2
hours in advance if I don't hear anything.

Any useful advice? Barolo is an entirely unknown entity to me, as of
yet.

- Chris

PS if anyone has notes/advice on serving a 1999 Tommasi Amarone, I'd
like to hear that, too.

Haven't had this wine. I only had one Germano Ettore, a '98 Cerretta at
a GR Tre Bich. tasting whichy I found nice, modern, and big. A quick
google shows that Germano Ettore is imported (at least in part) by
Oliver McCrum,which would argue for it not being TOOOOO modern. In any
case, I haven't had any '96 Barolo that didn't benefit from at least a
couple hours in a decanter. Others here will of course feel differently

"DaleW" > wrote in message
oups.com...
> Haven't had this wine. I only had one Germano Ettore, a '98 Cerretta at
> a GR Tre Bich. tasting whichy I found nice, modern, and big. A quick
> google shows that Germano Ettore is imported (at least in part) by
> Oliver McCrum,which would argue for it not being TOOOOO modern. In any
> case, I haven't had any '96 Barolo that didn't benefit from at least a
> couple hours in a decanter. Others here will of course feel differently

I agree with Dale, two hours to breathe should be adequate. Whatever you do
don't take advice from a poster names UC. He has strange views not shared
by anyone knowledgeable.

Professor wrote:
> "DaleW" > wrote in message
> oups.com...
> > Haven't had this wine. I only had one Germano Ettore, a '98 Cerretta at
> > a GR Tre Bich. tasting whichy I found nice, modern, and big. A quick
> > google shows that Germano Ettore is imported (at least in part) by
> > Oliver McCrum,which would argue for it not being TOOOOO modern. In any
> > case, I haven't had any '96 Barolo that didn't benefit from at least a
> > couple hours in a decanter. Others here will of course feel differently
>
> I agree with Dale, two hours to breathe should be adequate. Whatever you do
> don't take advice from a poster names UC. He has strange views not shared
> by anyone knowledgeable.

I'm well aware of Michael Scarpitti's slants (and rants). Thanks for
the advice though.

Chris Sprague wrote:

>
> I'm well aware of Michael Scarpitti's slants (and rants).

.... but are you aware of the ants in his pants? :P

Mark Lipton

Mark Lipton wrote:
> Chris Sprague wrote:
>
> >
> > I'm well aware of Michael Scarpitti's slants (and rants).
>
> ... but are you aware of the ants in his pants? :P
>
> Mark Lipton

Ants in pants being something that occurs only in France, I quite sure
that Mr. Scarpitti would have nothing to do with such mischance.

In article . com>,
says...
>
>First of all, does anybody have a tasting note in 1996 Germano Ettore
>Barolo Prapo? I can't seem to find one anywhere; I've found notes for
>the Prapo in other years, for his 1996 Ceretta, and all sorts of
>things, but not this specific wine.
>
>I'm not so much interested in a rating as I am in finding out how this
>is coming along. I'm going to be serving it in a couple of weeks and
>was wondering if I should expect to find sediment, and also, how long
>it needs to be decanted.
>
>I suppose I'll stand it up a few days before the event, and decant 1-2
>hours in advance if I don't hear anything.
>
>Any useful advice? Barolo is an entirely unknown entity to me, as of
>yet.
>
>- Chris
>
>PS if anyone has notes/advice on serving a 1999 Tommasi Amarone, I'd
>like to hear that, too.

Chris,

I do not know this wine. However, a trick that I rely on is to decant, after
pouring myself a glass of the wine. I'll eschew the "welcome wine," and sip on
my glass of the decanted wine, playing with it, until I think that it has
"come around." Some guests question why I have a red, when they are all
drinking something else, and I just say, "research... "

You might miss it by a few minutes, but not by much.

Hunt

PS TN's, please!

In article . com>,
says...
>
>
>Mark Lipton wrote:
>> Chris Sprague wrote:
>>
>> >
>> > I'm well aware of Michael Scarpitti's slants (and rants).
>>
>> ... but are you aware of the ants in his pants? :P
>>
>> Mark Lipton
>
>Ants in pants being something that occurs only in France, I quite sure
>that Mr. Scarpitti would have nothing to do with such mischance.

Whoa, you guys are good, and on a roll !

Hunt

Chris Sprague wrote:
> First of all, does anybody have a tasting note in 1996 Germano Ettore
> Barolo Prapo? I can't seem to find one anywhere; I've found notes for
> the Prapo in other years, for his 1996 Ceretta, and all sorts of
> things, but not this specific wine.
>
> I'm not so much interested in a rating as I am in finding out how this
> is coming along. I'm going to be serving it in a couple of weeks and
> was wondering if I should expect to find sediment, and also, how long
> it needs to be decanted.
>
> I suppose I'll stand it up a few days before the event, and decant 1-2
> hours in advance if I don't hear anything.
>
> Any useful advice? Barolo is an entirely unknown entity to me, as of
> yet.
>
> - Chris
>
> PS if anyone has notes/advice on serving a 1999 Tommasi Amarone, I'd
> like to hear that, too.

If you decant a 1996 Barolo two hours before serving it, you will ruin
it. Have fun with your dead wine!