Cappellano Barolo Chinato
I'm trying to soak up as much info as my poor little brain can hold, and am enjoying the endeavor thoroughly - thanks to all of you who take the time to share your expertise so generously.
May I piggy-back onto this one, please? I tried, and loved, Cappellano Barolo Chinato (n.v.) at a restaurant recently. I am highly interested in getting a bottle of it, and it's what I would consider quite a splurge. I'm the only drinker in my house, and rarely have guests, so I worry if it will last as long as it would take me to drink it? Opinions?
Being a non-vintage wine, it's impossible to know how old (or young) it already is. Table wines have different shelf lives, depending upon the grape (in this case, Nebbiolo), the vintage (unknown), and the storage conditions in which HAS already been kept and WILL be kept in the future.
I should hope that it should be fine for a couple of days or so, but I wouldn't plan on taking much longer than that.
I'm officially confused.
Holding on to the bottle without opening it never even occurred to me... although I can see how that might have been my question, I'm just a) not that patient and b) not set up to store for any significant time.
So my question was intended to be "once opened, how quickly do I need to drink it"? And, zin1953 says "a couple of days" (ack!!), while LA says it "will last" once opened (but how long does "will last" mean).
Guess I'll have to have a dinner party... now to find people who will enjoy the stuff, and who will bring gifts worthy of opening a bottle this expensive. (I'm KIDDING!) Although... hmmm, I *do* have a birthday coming up. :-)
I've not had it, but since it's nebbiolo enhanced with aromatics--including gentian--and a fairly high alcohol level (16.5%), it's probably sturdier than a plain Barolo, more like a vermouth, or other amari/digestivi, than a straight table wine. If so, then, it's for pre- or post-meal sipping, and should stand some time in the fridge. Enjoy.
I know exactly what you are going through, my wife loves Barolo and will often open a bottle for just a glass or two and than recork it and put it back in the refrigerator.. Through our personal experience, and it is purely a matter of personal taste, Barolo is wonderful the second day but begins to tail off after that, that of course changes by the quality of the Barolo, vintage, etc. In our experience, we try to finish the bottle within 48 hours, 72 hours if it is a real good producer and year. I am not familiar with your specific wine.
Totally baring my ignorance here, but...
So, when other people buy these sorts of things - ports, sherries, other before- or after-dinner sipping drinks (which this *definitely* is - I can't imagine drinking more than a couple of ounces of it in a sitting... okay, I did really really like it, I could probably do 4 ounces happily) - do they pretty much only open them for a group? I haven't seen the bottle-size, but I am fairly certain that finishing it myself in 48 hours would be impossible - and I don't think I like anything enough to spend $60+ for just two tiny glasses. I don't know enough people who would enjoy and appreciate the stuff enough to even invite for a dinner party large enough to finish it off. Plus, I wouldn't want to rush through such an indulgence.
I think maybe I'm being obtuse and impatient, and should just wait, and ask the source when/if I actually make the purchase.
Thanks to everyone for your helpful, informative, and patient responses. Bonus - I got the answer I was hoping for :-)
I know Teobaldo & Augusto Cappellano of Serralunga, Alba, home to Cappellano Vineyards. The Chinato made famous by their beloved, famous and late Father more than fifty years ago is quite different than any other Chinato made in Barolo and Barbaresco. I am sorry but you have received a lot of very foolish and erroneous comments. This Chinato will last and even mature while opened. There are spices and other ingredients that greatly modify the sugaring process and stop the fermentation process. Refrigeration after opening will not hurt the Chinato but take care that the humidity of a refirgerator which is intended to be dry does not hurt the cork. Best to use a replacement stopper. You can have many months of enjoyment. There is never a need to "slug" down they greatest and most famous Chinato of all. I am told by Augusto that a local South End wine and cheese shop named, South End Formaggio has stocked his Chinato in the past. Interestingly, the shop is owned by someone named Cappellano (I think he said her first name was Julie?) but she is of no relation to the Cappellano Family of Alba, Italy. Ciao for now.