Barolo recommendation

Hi Dave,

For my money I'd go with either of the Clerico's first (probably the Pajana first) and then the Parusso. Keep in mind that while these are "new world" styled Barolos, they will still show a lot of the Italian "terrior" as well as the clbuttical earthy, dryness from Nebbiolo. It is a powerful red, meant to be paired with the Piedmont region's hearty meat, formidable pasta and rich risotto. It will not be like much else you have ever experienced.

In my mind, I think that the 99's are going to be extremely tight. I happen to like bold wines like this, so I tend not to aerate too much before hand (meaning decant if you want to but not requiring IMHO). You will find that these change dramatically over several hours, so I would recommend having this with some food so that you can experience over a period of time and see the evolution in the glbutt.

Cabernet) or Rhone styled wines; however, my wife adores Barolo and if it were up to her, that's about all we'd drink.