Breathing Italian Wine

Ron, I've had the '91, plus tasted the (I think) '97 at a store tasting. Indeed, blind I might have mistaken the '91 for a Bordeaux. The '97 seemed oaky, but it was young. Allegrini consistently makes a good wine,. all the way down to the Valpo Clbuttico and Palazzo della Torre. Moderately international, but still with its Venetian idenbreasty. You might also try the La Grola (I think La Poja is part of the larger La Grola vineyard), which is mostly Corvina, but with some Syrah and Sangiovese I think.

As to breathing wines, I've tried to show restraint. Despite killfiling youknowwho, I sometimes see responses to those posts, but hold back. But I am weak. In the case of Italian wines, I get the giggles at the idea of air killing the wine, knowing that many prominent Piemontese vintners think nothing of pouring a Barolo that's been open 4 days for a potential customer. Even fully mature Barolos ('78s & '82s) usually seem better to me after a half-hour to open up. And of course not only Italians- the amount of decanting time given the '98 St. Emilions and Pomerols at my tasting last week was a better indicator of how they'd do than critics' scores.

Thanks for the notes.