Cabernet question

[jmcginley1]

I know this is a gross over-simplification, but when it comes to cabernet based wines, the more expensive the wine, the more ageworthy it tends to be, in both Cali and Bordeaux. Very few(probably none) $10 bottles were made in a style with the propper balance of acidity, tannins, and overall structure to age for more than a few years. They were made to be drinkable upon release (as 95% of wines are made). Your grander wines, Ridge's "Monte Bello," Stag Leap's "Cask 23," Chateau Petrus, and other wines that typically cost over $100 at release were made to be aged. At release they are often barely drinkable, with a wall of tannins that requires years to soften, revealing all of the fruit of the wine.

This being said, some more expensive wines (Jordan and Simi come to mind) are made to be drank now, and some chaper wines do benifit greatly from age. These are exceptions to the rule.

[This message has been edited by jmcginley1 (edited 09-14-2005).]