Fontanafredda, Barolo

Almost dead. Closer to plum juice than wine.

Opened 4h before pouring, left it to sit without tasting. Sniffed it and I was not sure if it would be good. After 4h, poured the first glass and it was excellent. Balsamic, mushroom, truffle, tar, forest floor. On the palate still good acidity and salinity, soft tannins with a long finish.

In exceptional condition.

Nothing left of this wine to comment on - down the sink.

Very pale. Elegant and ethereal.

Monthly Tuesday group #005: Barolo at least 5 years old (By JdB) : Very transparent orange brown color. In the bouquet tea, autumn impressions, nuts, barnyard, tobacco, some leather, lovage and barnyard. On the palate chocolate, cold coffee, mushrooms, currants and raisins. Completely melted tannin. Very mature alright, but still drinkable and even not really unpleasant, but even complex. For me personally too old, but I can imagine there are people who like these really tertiary impressions. The wine itself …

DOA. All soy sauce and brown sugar.

Chicago Wine Flock...Gary Opening Well Aged Barolo (Ada Street - Chicago IL) : Open several hours before serving. My least favorite of the flight. Nice spice and floral elements on nose to start, but I found very little of interest on the palate with rather assertive acidity. Deteriorated over 30 minutes in glass.

Eighth Annual White Truffle Dinner (Chez Weber - Chicago IL) : Very tired.

even 8 hours Adouzing couldn't bring this bottle back to life. Seems like this bottle was on the highway to Hell for the last 10-20 years....

Weak, light, disjointed, sweetish, ungainly, stalky, edgy. What on earth???