RRainey

I forgot to ask Jim where are you going on this trip? RR

Last trip to Italy I used a 12 bottle styrofoam/cardboard box successfully.The problem was it was hard to lug around escecially Venice. My solution for this trip(Sept 26-October 11) is I bought a large suitcase at luggage for less in La($70),It is exaclty the size of the styrofoam stackable wine containers available at LA wine company. I will then fill the remaining spaces with foam (bought at a local foam store believe it or not) In this way I can get a highly portable(wheels) way to carry 18 bottles of wine and still be under the weight limit of 70 lbs for Alitalia, including the weight of the suitcase(10lbs).I will check the suitcase empty except for the foam and styrofoam on the way out,also taking a hard sided case empty on the way out for Ceramics,art or whatever else we buy,Maybe I can jam a few bottles in there as well! I also plan on carrying on 6 bottles but once was stopped by KLM because the carry on limit is 14 lbs(6 bottles of wine weighs about 20lbs plus) Robert

I have read about borolo and understand the new vs. Old styles.But there seem to be so many producers that it would take years to figure out the whole scheme. I know one Classic old style is Conterno(Isn't there two Conternos ). I enjoyed Aldo's barbera awile ago. I assume restaurants like Belvedere will have some older wines and I definetly will take advantage. I have been reading the slow food book on Borolo and Barbaresco which has been helpful and also plan visits to Ca Rome and Macarini. According to what I have read the 88's are drinking better than the 90's now,at least it said hold the 90's and drink or hold the 88's. So on at least a few occasions I plan to spring for a older wine , my 10th anniversary being one. The choices will be narrower I presume and anything they decided to buy in a quantity to hold for more than 10 years must be good in their opinion. I feel it would be worth an additional 50% for a wine of this age is that about right? RR

Hello, Sorry Piedmont is the main wine area we are going to,Also going to Val D' aosta where there are a few wines, apparently even some nebbiolo based, but much lighter in style and meant to drink young. Also briefly stopping in Bologna,then the Appinines(Fanano) and a few days at lake Orta also in Piedmont. RR

I am ready to depart on my trip to Italy next month. I assume that most wine served in restaurants is young, current vintages. But how do they allow enough time for the wine to breathe? I tried a vietti borolo 98 the other day which had been decanted for over an hour. It was almost totally closed. It probably needed 8 hours or so to open up. This is obviously not practical for a restaurant. I know many older wines would need less time and I plan to choose those when practical,I suppose the other choice is to go with a Dolcetto or Barbara. ? RR