Great post, and right on target. As a sommelier, I'm sure you've been trained to discretely pre-qualify a customer who orders an older bottle, to determine if they understand what they're getting. I had one or two sent back when I couldn't take the time to do that.
I'm not sure I've been trained for it, but I definitely try to gently guide people toward wines they will actually like, as opposed to wines they think they *should* like. At work I do a lot of tastings that help people understand the aging process of wine, and a significant part of it is helping them figure out what they enjoy, and when they can reasonably expect those characteristics in our wines.
Excellent overview Stacey! I usually think along the lines that while time is the enemy of all wines, only the best wines have what it takes to stand up to its inevitable passing. You’re of course right in saying that the majority of wines are not made to be aged for more than a few years, but there is an undeniable magic, an almost ethereal quality, that you just don’t see in young wines. Time is the secret ingredient that (somewhat) justifies the price of the finest Bordeaux for instance. Ultimately though, it comes down to whether you enjoy the silky smooth mouthfeel and tertiary aromas of a resolved wine. Some much prefer a fruity expression and that’s perfectly fine.
Yes! I made the comment about the majority of wines not being intended to age because I often get questions that assume every wine is going to get better with age, or at least that every red wine will improve. But in the wines that are made to endure time, there are such amazing qualities that only appear with patience.
The very first well-aged wine I ever tried - a 1990 Pomerol, about 3 years back - was an absolute revelation. But then I tried many others that were less aged and yet were already moe past their prime, more browned, less fruit, more oxidative flavors, and quickly realized I had to be in the mood for aged wine. It's such a distinct flavor profile compared to younger wine. It's fun to f*** around and find out with aging wine, but it's not quite objectively better in most cases, just different.
Also, sidebar, I just stumbled upon a new product a few weeks back, "Advintage", which allows you to put a drop of it's "all natural ingedients" tincture into a red or white or rose (it comes in those 3 options) and it supposedly transforms it instantly into a well-aged version of that wine, flavor-wise. I had to buy a small mini 3 pack and I'm very intrigued to give it a try. I won't pretend I like the idea, but it's so batshit that this product even exists!
Right - I love an aged wine from time to time, but on the whole, it's often not what I want to drink on a regular basis. But I am super curious about this Advintage (in a skeptical sort of way, of course). I look forward to hearing how it works! And might be curious enough to buy some myself. For science.
Excellent post on aging wine. For every story we’ve heard about someone raving about a wine they’ve aged for many years, we’ve heard hundreds of people that were disappointed. I think your comment that the wine will be changed, is dead on.
Yes! People are always surprised at Montelena when they like younger wines more than older ones, but it’s just a matter of preference. And if you don’t know what you are working with or have the means to store it properly, I always advocate for opening earlier.
Great post, and right on target. As a sommelier, I'm sure you've been trained to discretely pre-qualify a customer who orders an older bottle, to determine if they understand what they're getting. I had one or two sent back when I couldn't take the time to do that.
I'm not sure I've been trained for it, but I definitely try to gently guide people toward wines they will actually like, as opposed to wines they think they *should* like. At work I do a lot of tastings that help people understand the aging process of wine, and a significant part of it is helping them figure out what they enjoy, and when they can reasonably expect those characteristics in our wines.
Excellent information! Thanks!
Excellent overview Stacey! I usually think along the lines that while time is the enemy of all wines, only the best wines have what it takes to stand up to its inevitable passing. You’re of course right in saying that the majority of wines are not made to be aged for more than a few years, but there is an undeniable magic, an almost ethereal quality, that you just don’t see in young wines. Time is the secret ingredient that (somewhat) justifies the price of the finest Bordeaux for instance. Ultimately though, it comes down to whether you enjoy the silky smooth mouthfeel and tertiary aromas of a resolved wine. Some much prefer a fruity expression and that’s perfectly fine.
Yes! I made the comment about the majority of wines not being intended to age because I often get questions that assume every wine is going to get better with age, or at least that every red wine will improve. But in the wines that are made to endure time, there are such amazing qualities that only appear with patience.
The very first well-aged wine I ever tried - a 1990 Pomerol, about 3 years back - was an absolute revelation. But then I tried many others that were less aged and yet were already moe past their prime, more browned, less fruit, more oxidative flavors, and quickly realized I had to be in the mood for aged wine. It's such a distinct flavor profile compared to younger wine. It's fun to f*** around and find out with aging wine, but it's not quite objectively better in most cases, just different.
Also, sidebar, I just stumbled upon a new product a few weeks back, "Advintage", which allows you to put a drop of it's "all natural ingedients" tincture into a red or white or rose (it comes in those 3 options) and it supposedly transforms it instantly into a well-aged version of that wine, flavor-wise. I had to buy a small mini 3 pack and I'm very intrigued to give it a try. I won't pretend I like the idea, but it's so batshit that this product even exists!
Right - I love an aged wine from time to time, but on the whole, it's often not what I want to drink on a regular basis. But I am super curious about this Advintage (in a skeptical sort of way, of course). I look forward to hearing how it works! And might be curious enough to buy some myself. For science.
Excellent post on aging wine. For every story we’ve heard about someone raving about a wine they’ve aged for many years, we’ve heard hundreds of people that were disappointed. I think your comment that the wine will be changed, is dead on.
Yes! People are always surprised at Montelena when they like younger wines more than older ones, but it’s just a matter of preference. And if you don’t know what you are working with or have the means to store it properly, I always advocate for opening earlier.