Aged Wine, how to discuss it
On the discussion for Epiphany Wine Company 90+ Point Reds, discussion on the wine started @klezman and I discussing aged wine in general. I was about to reply, because it was an interesting topic and I want to get his thoughts, when I realized it might end up a huge discussion buried in the wrong place. So I thought I
@klezman @wnance To be clear, there’s a point that’s ‘too late’ for some people, that I’m pretty sure I like. It’s when the color has changed, and you can tell by the color it’s ‘old’. From comparing CT notes, it seems there’s a stage others think is over the hill, but that I think is dandy. I think it might be ‘oxidized’ but ‘not vinegary’ stage. Sometimes on CT I seem them call something oxidized, and sometimes they like it, and sometimes they don’t. Also, difficult to compare with CT notes because of bottle variation and different storage.
That 6 year after vintage Torcido I mentioned, I really enjoyed. It’s that after putting it through the Vinturi, it was sour and not enjoyable. Then from the decanter (where the un-vinturied wine had been sitting for 2 minutes), it was great (color changed, aged flavors, etc.). 4 hours later, the little bit left in the vinturi was sour. I wonder, if the after-4-hours wine, maybe you would have enjoyed, even though I didn’t. hmmmmm.
My boss gave me several bottles of 2003 Delille Cellars Syrah, that he found in his basement, that he knows I and (especially) my wife enjoy. Those thing were awesome. His cellar gets warm in the summer, but stays constant throughout any day/night. So, pretty good cellar conditions. He gave me a 2005 Chateaneuf-du-pape when I had last year (yes, very good boss!), which we liked, but I found myself thinking it would be better later.
I probably need to get together with live humans more often to share old wine, to really understand where I’m at. There’s a certain stage where a wine is definitely aged, that I think is just great. I don’t know how to describe it to others.
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