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This Post Has Been Edited by the Author
In Reply to: RE: Really? posted by jimbill on February 06, 2010 at 20:10:12
...like I said above, I find ageing increases a wine's complexity.
Think of a young wine, even without tannins, and it's tightly wound with hints of the flavors to come.
With a few months to a year of bottle age, it opens up revealing some of its complex flavors.
This process continues over the next few years, although slower.
Some people like a wine, esp. from CA, that's more fruit forward, i.e. the fruit is the amin thing they can taste. With a little bottle age the fruit diminishes a little revealing other flavors.
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