dbg
Posts: 569
Joined: 10/25/2008 From: Maryland Status: offline
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Yup, can’t pick a single answer because it does depend on the wine. And the definition of "old." To me that sounds like a wine past its peak. For me, the key is the age at which a wine is mature, starting to show its best. Some generalizations: For my taste, in Bordeaux it usually takes around 20 years for the good stuff to predominate. Used to be 10 years back in the 70s and 80s before concentration, alcohol levels, ripeness, and extraction started ramping up. While the stuff from the mid-90s on is more approachable young, it seems to be taking longer to develop the aged tertiary characteristics that I love. Most California Cabernet from the 80s on has been good to go for my palate by age 5-7, with not much more to be gained by extended cellaring. They add some complexity but they don’t turn into Bordeaux. The classics like Montelena, Ridge Monte Bello, Dunn, Togni (back in the day), La Jota and others are more in the Bordeaux mold, needing 15 years or more to really blossom. Châteauneuf, the ones I still like that avoid the candied sweetness of over-ripe (to me) Grenache seem best at age 10-20, with a longer tail for some. Northern Rhônes, give them 15 years. Barolo/Barbaresco, also 15-20 years. I don’t drink much red Burgundy but I used to live for white Burgs past the 10-15 year mark prior to premox. Now who knows? Champagne, German Riesling, and Sauternes and Loire stickies all develop over time but I enjoy them at all ages.
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David G
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