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🐓 CHIANTI Classico Riserva drinks well YOUNG & AGED!!!
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- Опубліковано 14 сер 2024
- This Italian red wine is GREAT to drink young on release and with some bottle age. It is Chianti Classico Riserva from Tuscany. Based on Sangiovese, these wines offer incredible value for money in the world of fine wine. Join me on a blind tasting of multiple vintages.
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🥂 Wines featured in this episode:
Tenuta Carobbio, Chianti Classico Riserva 2015
Castello di Gabbiano, Cavaliere d' Oro Chianti Classico Riserva 2016
Felsina, Rancia Chianti Classico Riserva 2017
La Sala del Torriano, Chianti Classico Riserva 2018
Montefioralle, Chianti Classico Riserva 2019
00:00 This is a great red wine
02:53 Blind Tasting Italian red wine
07:05 Reveal
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#italianwine #redwine #chianticlassico
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I too used to fetishize aged wines and wines with long term potential. The scarcity and work that goes into securing a good vintage and holding on to it for a later reward was very appealing. Using my palette as a guide I have come to appreciate the freshness of younger wines. For me the sweet spot is wines that have the structure to age well, developing complexity while maintaining freshness with around 8-12 years bottle age.
I'm right there with you...
Me too....i used to romanticize about ageing my wines for longer periods but i took alot of beatings with this strategy...i usually age my wines 10 to 15 years after the vintage year of the bottle. You kinda get the best of both worlds....freshness and vigour together with more elegance and nuance. I usually find a waste of money to drink quality wine too young....you just get a ton of fruit and many times untamed structured.
I did a talk about aged wine for a local winemaking club I am part of and I incorporated a vertical tasting of a barolo from 2007 and 2018 - same wine so vintage was the only difference. It was really cool. The 2007 was outstanding, complex, balanced etc. The 2018 was more closed up, simple, and a bit harsh. Very telling to compare. As you said some wines are intentionally built to age and Barolo is certainly one of those. I do agree Sangiovese can be enjoyed young and old depending on the style. I also liked your comment about when you got into aged wine you almost went too far some times. Agreed! All wines have a lifespan; nothing will age forever.
Ahhh Barolo can be soooo haunting when you catch it at the right moment
Ah, the eternal debate about young wine versus aged wines. I think that this comes down an individual's age, experience and preference. In my 30s I went for fruity and fresh Argentine Malbecs and Chilean Merlots. Now that I am in my late 40s I find myself craving older red wines with tobacco, forest floor, cedar, mushrooms. Or white wines with nutty, honeyed or dried fruit flavors.
Right away I knew we were in CCR land, as the taste descriptors fit Toscana to a T. I certainly agree that CC particularly the Riservas can be enjoyed both young and aged, depending on your preference.
For me what I open would depend who I am drinking with; as if they are fellow wine geeks/aficionados I would probably open something with some bottle age . But if it's friends or family what enjoyed primary fruit flavors, they something that's 2-3 years old. Good call with Rioja Reserva and Gran Reserva, those can be enjoyed upon release or put away for a few more years. Cheers!
That strategy is a very good one and something I follow as well. Wine geeks usually love the novelty of tasting something that's been cellared. Thanks for your thoughts as always
Enjoyable and pertinent episode. I'm like you on this matter. I've kind of gone full circle but I still have enough old stuff in the bunker to enjoy young and old.
All about fresh fruit!
Hey Matthew, thanks for the videos. Your humility really sets you apart. There is so, so much snottiness and arrogance in the trade.
Also, I appreciate that you lean into and explain your preferences. The videos are not WSET training, they're personal and engaging! Thanks man
Wow this means a lot and your screename is GREAT... old school films
Great video! Very personal issue, but I feel at the opposite spectrum: I don't really remember a wine that tasted too old, but I often taste wines that seem too young. Even not so good wines that you are supposed to be drunk young can be good when older. Whites can get oxydized over time, personally I love that but it's not for everyone. A practical shortcut for reds is too open the wine, decant it and leave it for a few hours before drinking. Especially true for Italians which tend to have high acidity. Some of them are even better the next day.
It does come down to taste and agree some wines can be better the next day :)
I visited Montefioralle in 2013. All I have to say is wow. All the wines were great. The supertuscan Monteficalle and the Vin Santo as well 💛🍷😁
Vin Santo is STELLAR!
Balanced Wine: Minerality,
Fruit expression, spice alcohol, tannin. Smooth tannin integration comes over time. Some wine like Pinot Noir, not too long on oak, but a Cab/Malbec/Merlot blend needs oak, perhaps Qurcus Petraea tight grain (18 months, even more, depending on area) Whites making a comeback with oak, medium toasting but never too heavy. Toasting levels in the past was a bit dramatic with heavy toastings. The balance in blending and aging is a combination of aging vessels like stainless tanks, oak, those cement eggs or Roman amphorae and bottle aging.
I love barrel-fermented whites :)
@@drmatthewhorkey have you tried some Sauvignon Blanc ?
@@drmatthewhorkey Diemersdal Estate - The Journal Sauvignon Blanc (South Africa)
Great tasting! I usually drink my wine! Lol! I have some Bordeaux waiting but the CC and CCR are my fave wines! I did do a wine tour in Italy and both wineries the CC was preferred over the CCR. I have some Fontodi sitting waiting for me to drink, great wine! For CC four or five years at the most to age.I probably like younger wines at this time, the freshness, acidity, tannins st there peak that's what I like.
A lot of people do love CC more than CCR. Fontodi actually treats his CC like a Riserva with longer aging
It depends on the region to be honest. My absolute favorite is Pauillac with like 20-30 years of bottle age. But Burgundy I find much nicer at like 5 years, so totally depends.
Ohhh Pauillac does age really well
* points * I used to see that first one at the local bargain market grocery store for $5.99 all the time. What a small world. I like younger wines that I can let sit for a few years if I want. Having a bottle that I could sit on for 10 years would be a luxury but anything I can leave alone for 2-5 years if I want is good.
Ahhh good a wine 'drinker' not just a collector! Wine is meant to be enjoyed.
One of the most memorable wines that I had was a 30 year old Giuseppe Quintarelli Amarone. Dense, balance, structure, complex, dark fruit that was not in your face like with a young amarone. The fruit was actually tamed and mellow with a slight smoky flavor. Constantly changing in the glass with a powerful grip. I had the wine with a Quintarelli collector fanatic who buys most of it at auctions. That wine stood out in my memory. I and I haven't had anything else like it. Nothing compares. So some wines really do demand age to be enjoyed, I made the huge mistake of opening a Quintarelli wine young, and it was undrinkable. It tasted like port. I've had similar experiences with Barolo. They must be aged.
I agree some wines need be aged like good burdeos the good ones need age to be outstanding
Ohhhh an old Quintarelli sooooo good. I agree with you, when you catch an aged wine at the right moment can be magical.
Definitely agree that CCR drinks well both with age and when it is younger. I do think that too many of them are consumed young as even a couple more years makes a big difference (especially for vintages like 2016), but of course the only good wine is the wine you like so people should enjoy them whenever they so choose.
Agreed! I do like CCRs and Riojas like you do as they can come already with bottle age
You love to tell people to age there wines. Why do you assume people know what a vintage is you can age wine and have had aged wine?
@@numanuma20 As I wrote in my responsive comment, people can drink their wines any time they please. I assume nothing. Rather, I do my best to educate my viewers about potential drinking windows of wines that I discuss in my videos so that they can maximize their enjoyment from the wine should they choose to buy it or if they have it in their cellar.
In my view, there is no point in spending lots of money on a wine that will not be ready to drink for 10 or more years if people are going to drink it right away. At that stage, the wine will be primary and likely too tannic/structured and not as enjoyable as a less expensive wine made for early consumption. That is why Latour does not even release their wines for 8-10 years now, for example. People were drinking it WAY too soon. It is also why many Bordeaux producers make second wines in a more approachable style for people to enjoy while their age-worthy wines are gaining complexity in the cellar.
But again, I express my opinions for those who want to hear it. People can take it or leave it. Cheers!
@@AttorneySomm I agree with you. Some aged wines are great. Rioja, Bordeaux and Taurasi are great examples.
@@numanuma20 Thank you. My personal view is that at least the CCR I buy is also more enjoyable with at least 2-3 extra years of bottle age, during which I could enjoy the annata. I understand your mileage and that of other people may vary.
I love young Chianti.. Best Steak wine ever . That said the best of them, i age for 8-10 yers.
And Bordeaux, Brunello, Barolo, super toscana, North rohne and Rioja. i Age..
Love the wait. and when you open one at the perfect time, its Magic 😁
I can dring Cdp on the young side, but tend to give them 8 yers.. all other Rohne i just dring when i feel like it :)
I also Cdp on the younger side
Nice video, as usual! However, wouldn’t the comparison be more relevant if the producers were the same with the only difference being the vintage? It might not be so easy to your hands on these verticals but that would be amazing! Take care …
Just meant for a little fun. Here’s a vertical video for you: ua-cam.com/video/iFZtKyEjDug/v-deo.htmlsi=XEJIG8YBOVIj7HLN
I like aged cab sav and shiraz but like fruit so would much rather think I've opened it too early than too late. I think around 12-20 years is what I like. I've had older wines with a lot of tobacco and they are very interesting but not as complex and I like some freshness.
Totally get it with really old wines. Fruit falls off
I like wines younger also. However that is at least partly because I have tasted so many wines that have obviously passed their peak and so I raise an eyebrow to the general idea of intentionally putting wines away. At the moment in my collection I have a 15, 16 and 17 of Pape Clement. I know theoretically they should age well, but the 15 is going to be opened by Christmas I'd say.
I'd rather drink a wine before its at its best rather than after its peak.
You will enjoy that 15’!
Another great content!
Can you do the same tasting for Bordeaux grand cru red wines?
Here: ua-cam.com/video/EA4Vx58Fe8g/v-deo.htmlsi=ELPq-YeThf7opznB
we gotta thank Brits for making everyone believe wines have to be aged for 428 years to be enjoyed. no surprises though, English culture is the one that drinks tea with milk to smooth out tea tannins 😂
An aha moment for me was tasting a '61 Giuseppe Mascarello with a big group of experienced Barolophiles - everyone said it was great. I remember thinking, na, it's gross, this is an academic exercise. I would much rather have a bottle of current release Monprivato! 10 or 15 years of evolution is one thing, but what we were drinking was some kind of mushroom compote.
LOLOL that was funny
What a tasting!! That happens with me a lot too, many times we are charmed by the age of the wine when in reality, it might not suit our own tastes... and Monprivato sooooo good
Any exercise is a good exercise if it ends up in tasting a batch of Chiantis, right?
So, aging wine is a subject that brings me a lot of questions...I don't know why producers don't tell us what to expect from a wine as it ages, since most of them have samples from vintages dating back decades. It doesn't need to take space in the bottle...nowadays you can put a QR code or something in order to please the geeks.
So, the wine I'm more anxious about aging is Chateau La Nerthe's 2016 Chateaneuf du Pape. I did a lot of research before buying it, but you never know, right? I noticed you've had it before, and posted a score in Vivino. What do you think about it? Should I drink it now or let it age for 5 more years, as I planned at the time? The importer that had Chateau La Nerthe inexplicably stopped bringing their wines, so I'll probably never have another oportunity to drink their wines, and I love their 2018 CdR so much...
I'm the wrong person to ask because I like CdP on the younger side... 2016 is a fantastic vintage though
I usually think like that as well, but I had a 2019 Bousquet de Papes that was really overwhelming to my palate...I let it 5 hours on the decanter, and it couldn't be tamed.
I was hoping you were going to rate the Cavaliere D'Oro higher. It's one of my favorite Chiantis in that price point that I've ever tried. I have two bottles of the 2016 hanging out in my cellar that I picked up on sale for $20 CAD. Great bang for the buck!
It's all good if you like it! Taste is subjective
@drmatthewhorkey You're 100% right. And I must say that your channel is what started my love for Sangiovese a couple years back. Thank you! Keep up the great videos.
I though you gonna try some rioja wines! Should have known better ! Itália ❤
Hahahha did you miss the Rioja video??
ua-cam.com/video/R3X3s5JVt9A/v-deo.htmlsi=MnNsvaGXqlQJKKh-
@@drmatthewhorkey No! I saw it ! Great content !
I find sangiovese to almost have a flavour and aroma of blood as it ages. Some really old versions therefore can actually be quite unpleasant.
Ahhh for me it does have a blood orange flavor
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