Time heals all...wine?

CellarTracker Main Site

Time heals all...wine?

View related threads: (in this forum | in all forums)

Logged in as: Guest

Users viewing this topic: none

Printable Version

All Forums >> [Cellar Talk] >> General Discussion >> Time heals all...wine?

Page: [1]

Message

<< Older Topic Newer Topic >>

Time heals all...wine? - 11/4/2009 12:13:13 PM

bretrooks

Posts: 54
Joined: 9/27/2009
From: San Luis Obispo, CA
Status: offline

Here's a question I've been wondering about recently that I thought I'd throw out to the forum.

When we talk about aging wine, we talk about it "maturing," "integrating," etc. until it eventually gets past its prime and then turns into vinegar. So...if a young wine is perceived to be imbalanced somehow (but not flawed), how can you tell if age will help or hurt?

Specifically, are there particular imbalances which are more likely to level out over time and improve the wine (harsh tannins, hot alcohol levels, high acidity, overfruitiness, etc.)? Also, if there are any rules of thumb out there, are they somewhat consistent across varietals?

I have little experience with aged wines; I've only partaken of a few bottles which were more than 10 years old, and none more than 25, so I don't have a lot to go on, myself. Those of you with more experience, please share your wisdom...

Post #: 1

RE: Time heals all...wine? - 11/4/2009 12:57:36 PM

pjaines

Posts: 3363
Joined: 5/26/2008
From: London
Status: offline

I would say that for a red wine to age it needs tannic structure and acidity to balance off against the fruit. Without these the fruit would just go all gloopy with age. For the life of me I can't really see how modern style fruit bombs will ever age. Maybe they are not supposed to.

I am not a chemist, but I can't imagine high alcohol ever being integrated because alcohol and heat cannot integrate into the wine as far as I can see.

I do like wines (especially Bdx) that have a bit of farmyard stink to them at a young age - maybe I think that is another sign it will age well, but that is probably utter tosh.

(in reply to bretrooks)

Post #: 2

RE: Time heals all...wine? - 11/4/2009 1:33:46 PM

Serge Birbrair

Posts: 3214
Joined: 4/23/2006
From: Boca Raton, Florida
Status: offline

_some_oak helps aging too. What never integrates is "toasty" oak, this darn taste is always there :(

_____________________________

“Bad news isn't wine. It doesn't improve with age." - Colin Powell

(in reply to pjaines)

Post #: 3

RE: Time heals all...wine? - 11/4/2009 4:33:40 PM

dsgris

Posts: 155
Joined: 8/31/2009
From: Portland, OR
Status: offline

I am in need of some help in this regard also. I have a bunch of wines in the '02-'05 vintages, some Bdx and some CA or Chilean Cab and ARG Malbec. I am trying to determine drinking windows. In the past I have been a pop & pour, now I am letting the wines breathe. I have noticed a marked improvement, a decanter is a needed acquisition. Probably no substitute for experience. Either that or go back to the pop & pour, don't age, drink now stuff.

_____________________________

"Follow your bliss", Joseph Campbell

(in reply to Serge Birbrair)

Post #: 4

RE: Time heals all...wine? - 11/4/2009 5:31:54 PM

Paul S

Posts: 1673
Joined: 1/15/2008
From: Singapore
Status: offline

Agree with Serge there. Some oakiness integrates, but overbearing, toasty, woody, smoky oak never does.

I personally would look for things like fruit and acidity in the wine. If they are there in the right proportions the wine will age. Tannins will soften and sugars will go down, but a bad wine will always be a bad wine. If the balance is not there, it never will "come into balance"

(in reply to dsgris)

Post #: 5