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Let's talk wine...

Discussion in 'Off-Topic' started by shifter, Feb 5, 2016.

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  1. shifter

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    Most cheaper bottles are produced to be drunk now so they don't age well. They just go south after a couple of years.

    But there are definitely solid bottles to be had in the $20-30 range direct from wineries that will age nicely.

    The key is finding lesser known wineries with solid wine makers so you don't have to pay for the name but you get good quality.
     
  2. DaaaaaaBears

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    $20-30 per bottle for aging would be acceptable. Having never had a really old wine, what are the benefits to aging a bottle of wine? What does it do to the flavor profile? Is the aged wine more mellow, or stronger with more character?

    I do love drinking ports, and I've read some some of the vintage ports age very well but I don't even know what that means. What does a well aged vintage port taste like compared to something young off a shelf? I have tasted 30 year old tawny ports, but my understanding is they don't age in a bottle and are aged before being put into a bottle?

    Thanks everyone for schooling a newbie.
     
  3. ken2v

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    Typically over time you are going to see "hot" alcohol and acid calm down and really overt fruit mellow out. Fruit? Yes, wine is made from grapes so it is all fruit, but berries and stone fruit tones (Grenache, Pinot, for instance) will become less pronounced. Richness will develop, and that's a concept that is easier to experience than describe. Something nailed with a bunch of oak will see that drop back. Over time "tightness" goes away, and individual flavor or nose attributes will start standing out. The wine also could go to shit.

    As an experiment, go find a California Cab that is readily available as a current release and as a library wine. You're going to want to keep this below the level of a cult wine so do something with Heitz or Silver Oak -- don't go there -- even a BV GdL. This will cost more than socking away an inexpensive wine of questionable aging potential but you will at least have good wine -- don't go there, you guys -- to enjoy and you can see side-by-side how aging if not vintage plays out in the "same" wine.

    But I do want to reiterate that you not get caught up in age as a concept. Most readily available/accessible wines aren't built for serious aging, and simply holding on to something isn't aging, the conditions need to be right.
     
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  4. shifter

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    speaking of wine, I'm gonna open a bottle of La Tache tonight since I was supposed to be at Le Cirque tonight enjoying a bottle there.
     
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  5. shifter

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    yeah as ken said, time will mellow the tannins and tartness (the "tight" feeling with some big wines like California Cabs for example) and it will lose much of its fruitiness and become more earthy (with the fruitier wines like Burgundy and some California Pinots).

    but age doesn't always make everything better. talking about the Grand Cru Burgundies, I actually prefer them at 15-20 years old. I had one at almost 30 years old and it was too earthy I thought. it had lost all of the fruitiness that I love with Burgundy. so a lot of it is a preference thing.
     
  6. shifter

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    I have no problem with Silver Oak. it's a very drinkable California Cab. I just think it's overpriced for what you get. you're paying a lot for the popularity and brand recognition. same with Opus, Screaming Eagle and some of the other "cult" wines.

    I actually think that about Harlan too to some extent, but for my palette at least, that's the better one of the bunch.

    there are some incredible lesser-known wines that are on par or better than the well known "brands" that can be had for a fraction of the price.
     
  7. DaaaaaaBears

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    Great information in here. Thanks guys. I don't think I'll be trying my hand at aging wines any time soon haha.
     
  8. ken2v

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    But Silver Oak doesn't remotely approach cult pricing. Lotta people lament the perceived proletarian quality of it all but it is a good cab as you note. The nice thing about it for the OPs venture is it might be overpriced but it's not rudely expensive, and you can find current/newer releases and library wines rather readily, which is pretty far from typical for Average Joe.

    Lesser-known is the key, which is why experimentation and visits are in order. And a trusted wine shop.

    We gotta remember here, what you think is reasonable might shock me yet what I think is reasonable would shock others.
     
  9. ken2v

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    Just go have fun. Aging is not some goal or destination or achievement. It's simply one of wine's processes. It does not by automatic default mean better. And as shifter notes in one of his posts, he prefers things that might run counter to what some other fans/experts might deem appropriate.

    Where do you live?
     
  10. shifter

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    I'm pretty cheap with wine my own money, lol.

    I only drink the good stuff because the casino is paying for it. every high end bottle in my cellar came from MGM, which is why they're pissed at me, lol.

    I've started recently buying a few bottles of higher end stuff each year - Harlan, Grace Family last year.

    but on a regular basis, it's $30 Navarro Pinot for me with some of their $50 Deep End Blend.

    but I will say drinking too much La Tache, Le Pin, Cheval Blanc, etc has warped my palette.

    I try the $15-20 grocery store stuff and I just about puke now.

    not to mention the hangover......
     

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