Older wine - is it any good? HELP!

[hotwine]

What Innkeeper meant to say was "Open it very carefully without shaking the bottle". You don't want to disturb the sediment, which would give the wine a bitter taste. Pouring it gently will allow the sediment to remain in the bottle and avoid stirring it back up into the wine.

Thirty years isn't too long to hold a Barolo, as I understand it. But its condition would depend heavily on its storage over that period.