As an Italian wine specialist, I unsurprisingly love aged Barolos, Barbarescos and Brunellos. The one thing I’d never do? Decant them.
I’ve had the ‘decant or not decant’ conversation countless times with wine lovers and industry insiders, and have discovered that most either love or hate these seemingly benign glass containers.
I fall firmly into the hate ’em camp, especially when it comes to decanting old wines. Aged wines are fragile, and after years of being under cork the sudden explosion
