The TRUTH About Aging WINE: Should All Wines Be Aged?!?
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- Опубліковано 10 кві 2024
- In this video, John Jackson, DipWSET a/k/a Attorney Somm explains which wines should be aged, some reasons why certain wines are better to enjoy on release and which type of wines you are better off waiting to enjoy.
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Good advice, John. Planning is the key. I had built up a decent cellar in the 1980s and 90s of wines bought en primeur and requiring bottle age. However, personal circumstances changed and that cellar disappeared over a few years and wasn't replaced. As I approached retirement I decided that did not want to either drink so-so wines for the rest of my life or pay a fortune for the wines I really enjoyed, so I returned to my en primeur strategy from about 2012 onwards. I started slowly and gradually built up to what I have today: about 1000 bottles, which should see me out. Luckily, this plan coincided with a run of fabulous vintages in the wine regions I was most interested in, starting with 2009. For example, I am providing the wine for the main course (lamb) at friends' on Saturday: I have selected a Cornas, 2013, which I purchased 10 years ago en primeur. No idea what it would cost now, even if I could find it.
Thank you, Steven! Nice timing indeed! Especially the early-drinking 09 Bordeaux vintage. Appreciate you sharing your experience! Cheers!
Thank you for this information🍷 I learn something new every video. You have inspired me, and I have joined a wine club 🍷
Thanks very much, Natasha! So glad to hear it! 🍷 🍷
Most Rioja’s require a long stretch in the cellar. For example, I recently received a 2020 CVNE (Cune) Real de Asua Carromaza Rioja as a gift. I hope I’m alive to experience it’s glory.
A very nice gift! Hope you enjoy it! Some Lopez Heredia is enjoyable on release. The current vintage is 2011!
I also age some whites, notably champagne and domestic sparkling wines, sauternes, white burgundy and even domestic chardonnays that are great on release and with some age. Some Rhones varieties like roussanne age extremely well too.
Thanks very much for weighing in. Completely agree with you! I age a lot of those wines as well.
I take a well made fresh Dolcetto over, heavy, oaked Barolo any day and not because Barolo is too tannic and needs 400 years to be drinkable but because sometimes humbles wines that are made in vineyard are better than wines that are made in a cellar. in other words, i dont believe in wine aging beyond 5-10 years😅
Thanks for weighing in! Appreciate your perspective! 👍🍷
An excellent topic not often discussed, and you tackled it in your usual no-nonsense, professional, and authoritative style. This video will surely be appreciated by wine enthusiasts of all levels especially those who are just beginning their wine journey. Also, Nebbiolo wines are excellent examples for this topic, and I’m glad you cited them here. I did order not just Barolo but also Langhe Nebbiolo and Nebbiolo d'Alba in my restaurant meals in Piedmont and I was very happy with my Nebbiolo choices. Cheers and Happy Birthday, John!
Thanks very much, Margaux! Appreciate the thoughtful feedback and birthday wishes! Hope you have a wonderful weekend! Cheers!
@@AttorneySomm You’re welcome, John! Wishing you a wonderful weekend as well!
Thank you for the tips ! Definitely will keep in mind .
My favorite wine is an “Altos las Hormigas” Malbec reserve i’ve tried 2019 & 20, it says on the back of the label that it can be aged up to 20 years, with Malbec day approaching i bought a 2015 bottle out of luck and was asked to choose between the newer 2021 or that one ,seeing that they had it at 3 for the price of 2 i obviously chosed the ‘15 (21,21,15 instead of all ‘21) … I hope that it’s worth it !
Nice! Hope you enjoy it! Should help you learn your preferences anyway!
@@AttorneySommthank you for sharing all this valuable information!
@@rmelgar9 My pleasure! Glad it was useful!
When you say a wine is “structured”, what do you mean precisely?
Great question. The structure of wine refers to its balance of key components: acidity, tannin, alcohol, and sweetness (if applicable). Acidity provides freshness, tannins give texture and astringency (more common in red wines), alcohol contributes body and warmth, and sweetness adds richness (more common in dessert wines). These elements work together to create a wine's overall mouthfeel and aging potential. I often refer to tannic structure.