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+--- Thread: Maturity and longevity? (/thread-17216.html)
- RyanH - 07-26-2006
Ok, what's the great secret to knowing how long a wine will keep and/or when it will reach its peak? Sometimes I've seen wines refered to as being good for only a couple of years. Other times I've seen reference to maturation decades away. But how these people got that information I have no idea.
So as I'm browsing the shelves , be it at the store or online, how can I tell if I'm looking at a wine that should (or could) be cellared for 20 years, or one that I should uncork in a matter of months?
- winoweenie - 07-26-2006
Knowledge, Past performance, and the history of the particular wine plus the quality of the vintage all are part of the equation. If this is confusing, I've accomplished my mission, in other words, it is all educated guessing. WW
- RyanH - 07-26-2006
That actually clears it up very nicely, thank you! It seems like in most cases my best bet will be to just ask someone that might know. [img]http://www.wines.com/ubb2/smile.gif[/img]
- brappy - 07-26-2006
Just remember, they really don't KNOW either.... Thier guess might be a bit closer though.....
- wondersofwine - 07-27-2006
Keep in mind that probably 95% of wines are made for early drinking. Ones that might pay off for some extended cellar time are the more tannic wines such as Barolo, Cabernet Sauvignon, the bigger Syrahs or Shiraz, etc. Some wineries post suggested windows for drinking on their website. For example if you brought home a Cabernet Sauvignon from California and wondered when to open it you could Google for the winery website and see if there are any technical notes that recommend drinking between 2009 and 2015, etc. Berry Brothers Rudd (a large British wine shop) has vintage notes on a website and there are others that give general suggestions by region (for a 1996 Burgundy whether to drink or hold or past its prime, etc.) Some sweet white wines, Sauternes, German Auslese or Beerenauslese, etc. also benefit from cellaring for lengthy periods but most white wines can be opened soon after bottling.
[This message has been edited by wondersofwine (edited 07-27-2006).]
[This message has been edited by wondersofwine (edited 07-27-2006).]
- Innkeeper - 07-27-2006
You've gotten a lot of good advice here, like it or not. WOW points are well taken. Only a small number of wines should enter into your zone of concern. In your particular case since you are looking a '99 Chianti, the fact that you can't find one, might be that if any remain, they may not be saleable.
If the case of those wines that need age, ww is correct in stating that experience is the best guide. If you are young and trying a lot of different stuff, you need to rely on the experence of others. Over time, you will rely on your own experience. At age 66, I have a pretty good idea of when I will drink every bottle of wine that comes into the house. Even here, though, there are exceptions. A couple of years ago I was given two bottles that were way out the my normal league. Had to ask ww when to drink them, and he obliged. This is what I mean by experience of others.
- RyanH - 08-01-2006
This thread is like a treasure trove for me. You folks are gonna get sick of hearing it over and over, but again, thank you!
- wondersofwine - 08-01-2006
You're wrong. We like to hear thank you.