It’s an interesting topic this, and one I’m quite torn about. I think it’s quite right that of loads of wine being stored in the wrong conditions and in that case there just is no point. But when everything comes together, and the vintage is good, from a producer that knows their stuff, age can unlock something ethereal beyond mere tertiary aromas that you just don’t find in younger wines. While my taste library isn’t the largest when it comes to older vintages, I’ve been lucky enough to share a couple of bottles of Ch. Palmer ‘83 (as recently as last year), and that had just the sort of magic I’m talking about. Then again, with that price tag, you’d hope so. For me however I’d agree that age shows itself most wonderfully in whites. Burgundy in particular. Or a £10 bottle of mid 80’s Riesling I picked up years ago… who knows where magic is hidden, and that’s why people get burned.
I've thought for a long time whether modern wines age in the same way as they did in the past, so thank you for confirming that many are different now (through different techniques). The mention of Robert Parker was simply fascinating as well! Thanks for this.
I got used to drinking fairly new wine when I lived in Italy, often sold by the litre from vats. I've wondered why it wasn't aged and you've basically answered that for me here!
The only thing I've sought out based on it being aged is port, and I'll admit that being partly for the novelty. Even the whisky I drink tends to the ordinary stuff.
It’s an interesting topic this, and one I’m quite torn about. I think it’s quite right that of loads of wine being stored in the wrong conditions and in that case there just is no point. But when everything comes together, and the vintage is good, from a producer that knows their stuff, age can unlock something ethereal beyond mere tertiary aromas that you just don’t find in younger wines. While my taste library isn’t the largest when it comes to older vintages, I’ve been lucky enough to share a couple of bottles of Ch. Palmer ‘83 (as recently as last year), and that had just the sort of magic I’m talking about. Then again, with that price tag, you’d hope so. For me however I’d agree that age shows itself most wonderfully in whites. Burgundy in particular. Or a £10 bottle of mid 80’s Riesling I picked up years ago… who knows where magic is hidden, and that’s why people get burned.
I've thought for a long time whether modern wines age in the same way as they did in the past, so thank you for confirming that many are different now (through different techniques). The mention of Robert Parker was simply fascinating as well! Thanks for this.
Yeah it's an interesting thing. And you're welcome!
I got used to drinking fairly new wine when I lived in Italy, often sold by the litre from vats. I've wondered why it wasn't aged and you've basically answered that for me here!
The only thing I've sought out based on it being aged is port, and I'll admit that being partly for the novelty. Even the whisky I drink tends to the ordinary stuff.
Aged Port is a wonderful thing to be sure!