The votes are in and still 50% of drinking instances will be of wine that has been recently released or within 1 or 2 years of release.  Sure, I recognize there’s a little flaw in this poll, specifically in the fact that some producers age their wines for some time prior to release already and it’s hard to say how voters read the question: “I prefer wine with a drinkability window within X.”  But the results of this very unscientific poll nonetheless play out like I expected.  Though it is interesting that more will wait a year or so vs. upon release, showing there is an understanding of what aging can do for a wine.  In an earlier post, there were many comments from folks who were very influential in describing the value and experience of a wine that has aged and is closer to its potential and peak drinkability window before being opened.  But, I can’t help but think that, especially in the New World,  many are buying their wine for tonite’s dinner or this weekend’s party and not for the romance or the adventure of attempting to target the wine’s peak and be drawn into that place where terroir is most realized.  However, I DO believe it’s worth experiencing at least once in your life, otherwise you’re missing out on one of the many beauties, and sometimes conundrums, of the wine world.

Many different types of wine from different regions can age well.  Some wines simply aren’t made to age, but rather drink now (i.e. Beaujolais Nouveau).  Some of the best and more well-known ageable wines come from Bordeaux and Burgundy, both white and red styles.  Spain and Italy are the only countries that govern and define aging in the wine-making process within some regions.  For example, a “Riserva” from Brunello di Montalcino will have been aged 5 years, 3 years for Vino Nobile di Montepulciano, and at least 2 for wines from Chianti.  In Rioja, Spain you can identify aged wines on the labels by terms Crianza, Reserva, Gran Reserva which define how long the wine has aged in both oak barrel and the bottle, with Gran Reserva requiring at least 2 years in oak and 3 years in bottle before release.  So, there are ways you can experience an aged wine without breaking the bank and waiting for very long.

Sauternes-style Oldest to Youngest left to right

An example is the 2003 Montecillo Rioja Tinto Reserva I recently had that retails around $18.  It was in oak at least 1 year and in bottle at least 1 year, though was not released until its 4th year (2007).  Now, this is not a fair comparison to, say, a Sauternes that’s been in the bottle for 25 years and is one of the longest-lived wines, but you’ve got to start somewhere.  Or if you’ve got a nice friend with a stout cellar, invite yourself over for dinner!  Aging will give you a more well-rounded, plush and supple wine that has softened those tannins and have developed a nice bottle bouquet unlike anything you’d get in its infancy.

Cheers!