Community Tasting Note

Dave Dalluge wrote:

Tuesday, August 23, 2011 - Burgundy and Barolo at Heidi's: Double decanted about four hours before serving. The cork came out largely intact, immediately producing shocking aromas of VA/nail polish. There was close to an inch of sludge on the bottom of the bottle. Once the wine was safely back in the rinsed bottle I corked it and sucked the air out to minimize oxygen exposure. When poured at the restaurant it had a shocking light orange color, more reminiscent of rose than Barolo. The nose still showed some prominent VA/nail polish but also developed some beautiful aromas of grand mariner and brown sugar. This was much better on the palate. Obviously lacking some of the stuffing that had precipitated out, but what was left had a special smooth and silky texture. Great old-wine flavors of orange rind and tar. Long, enjoyable finish. While not in the same league as the otherworldly '58 Monfortino this proved to be most enjoyable and memorable.

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