Yes thats right. I know that everyone is talking about ageing the wine. The older is better, they say, but that is another wine myth.
Wine should be drunk according to its attributes and according to what do you like in wine. Let’s take Cabernet Sauvignon and Pinot Noir.
It has a high level of tannins and acidity, and it’s full-bodied. It has bold flavours, and by oak ageing, you are not overpowering them. Ageing soften its tannins, and you get more flavours of tobacco, cedar, coffee, toast.
On the opposite side is Pinot noir. There are some producers that age Pinot noir, but generally speaking, Pinot noir has delicate flavours of strawberries and raspberries that are easily overpowered by oak ageing.
Why should I care?
That is a good question. If you are happy to buy whatever is in the shop and drink it, that’s up to you. But if you want to get the most out of your bottle, then you should know what wine should be drunk early and which one is good to age.
Is there a shortcut?
Yes, sort of. If you don’t like high tannins, but you do enjoy big wines, then you should invest in a decanter (I have this one). You will soften the tannins, but the flavours are not going to be the same as if the wine is aged.
Did you try blender?
I know it sounds strange, but by using a blender, you will decant the wine much faster. The question is if the wine is better after an hour in decanter or 10 minutes in a mixer. I’ll let you decide.
Before I forget, here is a short list of just a few wines good for ageing and wines suitable to drinking now.
|Good with age||Drink now|
|Cabernet Sauvignon||Pinot noir|
|Douro (Portugal)||Zinfandel / Primitivo|