Wine Aging Rookie

[Innkeeper]

Janrob's advice is top drawer as is the reference provided. Have two small quarrels with the aging article. The author states that tannin or acidity is necessary. Should have said tannin and/or acidity. Acidity alone in a white like riesling will do the trick. In a red tannin and acidity are both nessesary. Tannin alone will go nowhere.

The author also gives the impression that cabernet sauvignon alone and universally will age. Like most wine, most cabernet is made to be consumed upon release. Those so crafted that they will age, selected carefully as Wineweenie has offered to help you with, will develop into some of the finest wine on earth. Other reds have the potential to age as well. These include syrah particularly those from the Upper Rhone and the biggies from Australia where it is called shiraz; nebbiolo from the Piedmont Region of Italy in wines like Barolo, and Barberesco; and the bigger versions of sangiovese from Tuscany such as the Brunello mentioned above.