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And don't drink it too early...

24.4.149.23

In Reply to: RE: Please read my first post. posted by jimbill on February 08, 2010 at 20:36:55

...because of superstitions.
I believe you are resisting the idea of wine storage at a constant 59 degrees, too. So if that's the case, buying wine that's best drunk young is probably a good idea.
Between one and three or five years for CA reds IS early compared to say, what Bourdeax need.
If you watch the WS ratings, they also suggest when it is best drunk, stored and consumed by.
Even champagne will mellow out and get more complex with a little bottle age.
That's the beauty of buying a partial or full case - you can taste it periodically along the way to decide when it suits you best.
Some men prefer young women, others young wine.
Personally, I prefer a little mellow maturity on both.

Edits: 02/08/10

Follow Ups:

I think we're close to saying the same thing... - jimbill 15:56:48 02/09/10 (0)
if you're using the vintage date as the 2-5 years for California Cabs. Most wines are released 2-3 years after harvest. So you're saying 1-3 more years?
The Hourglass Merlot was 2006, so it already had 4 years on it. It was an expensive bottle of wine, about $135. I believe the winemaker, as well as myself, felt the wine was peak.
I guess I'm thinking old school in laying down terms because I think of laying down being upwards of 10 years or more. The classic Bordeaux style needed that much or more to bring everything into balance.
And as for the resistance against 59 degrees via expensive wine refrigerators. My point was that wine is much more stable than people are lead to believe. Huge wholesaler facilities are full of cases upon cases of wines, and not just new wines, they've got past vintages stacked up as well. I've been in them. They don't keep them at 59 degrees. Only when you bring them home do the wines get the chill treatment. Marketing has created the need for wine refrigerators.

Edits: 02/09/10

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