merlot vs. cabernet

[Innkeeper]

I think the point is that many cabernets have aging potential up to 20 years, not that none are approachable on release. I find that they are all over the map in that regard. Columbia Crest Grand Estate Cabs are ready to go within 6 months of release, meaning that the '99s out now are ready to go as soon as they get over the trip home. Others, such as Rosemount Hill of Gold Cab require two or three years in the rack. Etc, etc.

Now for a whole new subject; transformation. Not all cabs have the potential to go through this, and other grapes such as merlot, pinot noir, syrah, nebbiolo, and sangiovese can produced wines with this potential. Transformation means a wine has enough balance of fruit, tannin, acid, and other elements to become something even grander over a period of time. Some are indeed barely drinkable at the start. Others, such as many of the '99 California Cabs are simply delicious to begin with, and still have the potential to transform into that something better.

[This message has been edited by Innkeeper (edited 10-28-2002).]