Day 2: 1990 Pio Cesare Barolo

After allowing the wine to decant overnight, I tried it again. Some sediment still exists in the wine lending a bit more texture. It's interesting to note the major changes in wine, not only with time but also with temperature. The wine was previously tasted around 65-68 degrees F. This temperature allowed the nose of the wine to be fully expressed. Today, the wine is a bit cooler. The initial scents from this wine are faint. Bright cherry and some medjool fig scents accompany a brown sugar smell.The wine continues to smell clean, with touches of slate and mint. Faint hints of cloves and nutmeg appear in this wine.

The overwhelmingly predominant flavor remains kalamata olives. The underlying texture is incredibly velvety and generously thick in nature.Very short aftertaste accompanies this wine rendering it suitable for consumption with well-balanced meals in terms of spice. This wine will pair well with pasta dishes with olive oil based sauces. Red sauces may overwhelm this wine and lead to awkward flavors with tomatoes. Pork dishes will also hold up nicely with this wine, perhaps inclusive of bbq pork.