Aging reds at home

[sarador]

Very new here...

I love Cab, Zin, Pinot...When I buy a fairly inexpensive bottle ($10 to $25) range, what is the best period of time to age these at home?

anyone? anyone? [img]http://www.wines.com/ubb2/smile.gif[/img]

[dananne]

Hello and welcome to the board!

I believe that, generally speaking, most inexpensive reds like those you're describing are meant to be consumed young, or are at least able to be consumed young. There are exceptions, of course.

As far as the question on how long they can age, it's going to depend on your storage conditions. Upright, on the counter, next to the stove -- a few hours [img]http://www.wines.com/ubb2/smile.gif[/img]

Seriously, if you'll let us know how you store your wines, we'll better be able to give you some suggestions. Again, welcome!

[winoweenie]

Hi Sarador and welcome to the board.Have a great customer in your fair city and really love the " Gateway to Monterrey ". There are lots of 15- to 25 dollar wines that will be better with some whiskers on 'em. If you buy something and want an answer, post the wine and I'm sure one of these reprobates can come close to an answer. WW

[Innkeeper]

There is a difference between "keeping" wines and "aging" wines. The first refers to how long you can store a wine before it goes bad. The second refers to how long you have to store a wine before it reached its peak. Most white wine you buy will keep for three or four years after vintage (the year on the bottle). A very few will age up to ten or fifteen years. Most red wines you buy will keep up to six or seven years after vintage. A very few will age to ten or twenty five years.

There are a very few wines in your price points that fall into the aging category. For example a Bordeaux from the district of St Julien is called Chateau Les Fiefs de Lagrange is in your fifteen dollar range. I usally age them eight to nine years from vintage.



[This message has been edited by Innkeeper (edited 05-25-2003).]

[stevebody]

Sara,

Important thing to remember: even Robert Parker, in talking about how long to hold something, is guessing. No one knows for a dead certainty how long a wine will need to reach its peak of maturity. With Bordeaux (and you'd be better off taking someone's word like IK or Bucko than mine) you NEED to age almost all of them, except maybe some of those little gems from the outlying or minor appellations. We have a lovely little Chateau Bellevue Cotes de Castillon that is ready to go right now but even that could improve a bit with a year or two downtime.

Sometimes bottles will surprise you. I had some carpenters at my house up here lay some wallboard over a case of A-Mano Primitivo and I didn't find it for almost a full year. My first thought was that I had a case of really nice vinegar but, 'pon pouring, was delighted to find that it had improved remarkably. Go figure. I also noticed the same thing in a bottle of Kenwood Lodi Zin that I just didn't get around to for over a year. Cheap wines can age, SOME of them. In general, I have to think Cabs, Zins, Merlots, and maybe blended Italians and Tempranillo are your best bets for SHORT (1-2 year) cellaring, since I assume what you meant was to have the wines improve. Your best bet is always, still, to trust R. Parker, the Spectator, Tanzer, or your local wine steward for advice on the particular wine.

Hope that helps!

[Bucko]

SB is 100% right. Aging is a crapshoot, with odds improved by knowing the house.

[sarador]

Thanks all...

And I've never quite heard of Vallejo as the "gateway to Monterey" ('bout 2 hours away, although I love it down there)...better yet, I'm about 20 minutes from the Napa Valley.

Thanks again...yer all so friendly and helpful...I'll stick around ~~Sarah

[winoweenie]

Well Saradon as I've said so many times on this board the eyesight is the 4th thing and the memory the 2nd thing to go. Looked at Vallejos and my mind said Salinas. I've stayed in your fair town many times also. Annies on Water World drive is on a short list of P/Q Chinese restaurants in the west. Her Dungeness Crab in Ginger and Garlic sauce can stand up with anything on the Embarcadero.WW [img]http://www.wines.com/ubb2/redface.gif[/img]