Storing and Aging Wine
years for all the component parts to "come together"and 2) Wines which are capable of transformation. These wines will taste completely different after long term cellaring.
EXAMPLES:
SHORT TERM WINES: Put these away for THREE to FIVE years:
Good or excellent quality new world Pinot Noir.
New world Chardonnays made in a lean, balanced style.
Well-balanced Sauvignon Blanc from anywhere.
Fine Merlot.
Southern red Rhone wines such as Chateauneuf du Pape.
California Syrah.
Good Italian Chianti and California Sangiovese.
Good Spanish Rioja and California Tempranillo.
LONG TERM WINES: Put these away for 10 years or more:
Red Bordeaux from good vintages.
Italian Barolo and Barbaresco.
Italian or California Barbera.
Northern red Rhone wines such as Cote-Rotie.
New World Cabernet Sauvignons which possess good balance and adequate tannins.
Top quality (Grand Cru) red Burgundy from good vintages.
All wines with high residual sugar, such as Port, Madiera, Sauternes, very sweet Rieslings, Tokaji Aszu, late harvest white wines (but not late harvest reds).
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