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TCK
Barrel Filler
Posts:1279
 | | 11/26/2002 8:37 PM |
| One of the most asked questions that I get from people just starting out in the world of wine is - "How long do I hold onto this before it is ready to drink". I think that we should try to tackle this vauge question for people who will use this board as a educational tool in the future.
In general I think that we should post our thoughts on specific varietals and the regions where those grapes are grown to give an approximate time window on when an above average - say 90 to 94 point wine should be consumed. A little friendly debate will dial us in to pretty good numbers.
This is the type of cryptic stuff that intimidates people that are new to wine.
TCK | | | |
| TCK
Barrel Filler
Posts:1279
| | 11/26/2002 8:44 PM |
| Left Bank Bordeaux (Cabernet Based Wine)
First 6 years give or take- Consistent
Next 8 years give or take- Trending up until peaking at or around the 14th anniversary
17 years and after - Starting to trend down.
TCK
(I was thinking something like this)
Inspired by the Gewurtz. thread dealing with age. | | | |
| Dr_Tannin
Barrel Sampler
Posts:2498
| | 11/26/2002 10:29 PM |
| Interesting ? but I suspect this can only be applicable in the most very general terms, or also conversely in very specific winery vertical terms.
That is, Bordeaux are very long lived; or, the Bryant 97 will last 20 years just as descriptive examples.
For example, I know I've had "92" rated wines from the same vintage and area, similar good named wineries, but some have blossomed while others have fizzled by 5 years let alone 10 years later. Certainly wines change with different maturity characteristics or for lack or a better word "quality" curves over time. The graphs aren't necessarily alike for left bank Bordeaux, as individual wineries and vintages are big variables. Only very general terms are thus assignable (which is what I assume by your post.)
In the same vein, other ? raised are:
1-Is that 92 accurate as a starting point, eg Jones' 92 is likely more accurate than mine. If I think it's a 95, grouping and thus starting point is inaccurate. Also, can't forget about other issues like bottle variation, palatal preferences which always exist. Also, is that 92 based on the same criteria eg includes the ability of the wine to develop or is it primarily how it tastes now?
2-Winery specific issues may certainly affect the curve. For instance, Dunn's wines are built and will outlast many others, even at similar initial scores. Conversely, everyone here knows wineries whose wines are better in year 1 than year 5.
3-Is a wine that can age 25 years always better than one than ages 12 ? Are there 92 wines that live as 92's forever, while some become 95's for 5-6 years then drop off preciptiously. My guess is yes.
4-Blending can affect maturity. For example, Ridge blends other varietals eg Petite Syrah etc into their Geyserville and /or Lytton Springs Zins. This may account in part for why these Zins tend to outlive those of many other wineries.Then one might say the comparison is not apples to apples.
5-Last, some like 'em young, some don't. That one you have to figure out for yourselves.
Just food for thought.
But the topic is a great one for debate, with many nuances and offshoots. I prefer specifics however. X wine from X winery from X vintage will last Y long and drink best Z years. | | | |
| ojeffso
warren, new jersey
Wine Lover
Posts:4877
| | 11/26/2002 10:33 PM |
| | i agree dr.t. variations from vintage to vintage will effect ageability. | | | |
| TCK
Barrel Filler
Posts:1279
| | 11/26/2002 11:28 PM |
| I agree with all of you about the generality of the topic. However, if you were to read Hugh Johnsons World Atlas of wine he has diagrams that depicts average maturity curves of a few select varietals (I'll add them when I get home). of course there are those individule bottles and producers that stray from the center - Dunn Howell Mountain comes to mind as one.
I would argue that for me to even make that statement about the Dunn means that in my mind there is some loose knit average maturity that I believe exists for California Cab, where are those parameters, - thats were the debate lies.
I believe that in good growing years most of Californias good (not great) bottles will taste mature between 7 to 10 years after the vintage and I won't wait longer then that for fear of missing it. That would not be so for wines that have track records of being longer or shorter lived.
For people who do not have the ability to buy in bulk say 3 bottles at a time, having an estimated drinking window is important. Everybody here must have an idea of when they will start drinking their 97 Brunello. I've heard Board-O state that he won't touch a Chateauneuf du Pape for a decade.
If we have wines that we say are historically long or short lived, then there must be an implied average drinking window. 
TCK | | | |
| JonesWineNo1
Sommelier
Posts:8568
| | 11/27/2002 12:03 AM |
| | A 90-94 point wine is just "above average"? | | | |
| TCK
Barrel Filler
Posts:1279
| | 11/27/2002 12:48 AM |
| | Poor wording by me. | | | |
| JonesWineNo1
Sommelier
Posts:8568
| | 11/27/2002 1:40 AM |
| I agree with DrT. I don't believe the point rating of a wine in and of itself has anything to do with the given wine's aging potential.
About a decade ago a female british wine writer (Sutcliffe or Robinson) published a book which graphed out the time horizons of about 50 wines. It was an interesting read although of limited utility imo. I don't have my copy anymore TCK but you might find it worthwhile to pick up a copy. | | | |
| GATC
Barrel Sampler
Posts:2420
| | 11/27/2002 3:38 AM |
| | There are so many factors that affect the maturity curve - varietal, vintage, winemaker style, etc. that points would be a minor factor. Parker apparently does give points for aging potential, but other than that, I don't think it is not much of a factor at all. | | | |
| Vitis Vinifera
Grape Sorter
Posts:309
| | 11/27/2002 5:08 AM |
| Zinfandel:
drink now | | | |
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