FAQ: How long will a wine age?
Since we began selling Moonstone Cellars wine (a whopping 7 days now), the most frequently asked question has been "when's the best time to drink this wine?" There are many answers to this question. My favorite answers are: "Now! All the time! Quickly, then buy more!"
But the real answer is, "It depends."
The rule of thumb for white wines is to drink them while they're young, while red wines can get smoother and gain complexity as they age in the bottle.
Let's start with red wines. Red wine gets its color from the grape skins (otherwise, the juice is essentially the same color as wine wines...in fact, there are many golden-colored champagnes made from pinot noir grapes). The skins also act as a preservative, and indeed, the skin's job has been to protect the grape, right? The preservation qualities of grape skins come from "tannins."
Tannins are found in skins, stems, seeds and in oak barrels. They are vital to good red wines since they provide flavor, structure, texture and antioxidant properties that contribute to the longevity of the wine. However, tannins in young red wines have a noticeable astringency (a drying-out of the palate effect--sometimes puckering your mouth so bad that implosion seems imminent!). But over time, the tannins mellow, contributing to a rich, smooth texture.
White wines, on the other hand, are made with minimal grape skin contact, eliminating that sometimes, harsh, "grippy" feeling that tannins give to red wine. However, those tannins that can protect red wine for 5, 10, 15 years or more, are missing from most white wines. So, don't expect white wines to last as long.
I like to say, "leather age your wine wines." (Leather aging is when you buy your wine at the store, put it on your leather passenger seat, and bring it home to drink that night with dinner)
At some point, even red wines with there protective qualities and start to die in the bottle. The fruit flavor diminishes, and the micro-amonts of air finally allows vinager bacteria to turn the wine into a beverage you wouldn't even serve to your mother-in-law.
So, getting back to the original question: "When's the best time to drink this wine?" Here's a Moonstone Cellars best guess (no one really knows and that's what makes wine interesting!):
2003 Syrah: Drink now through 2010
2004 Chardonnay: Drink now through 2008 (best now)
2005 Chardonnay: Drink now through 2008 (best now)
The syrah was made with gentle skin contact so the tannins are not very astringent. However, you could decant the wine for an hour or two before serving to mellow them further. I like a little "grippy-ness" when I'm having steak, rich pasta dishes or a gourmet cheese appetizer.
Again, drink the whites now for maximum freshness!
But the real answer is, "It depends."
The rule of thumb for white wines is to drink them while they're young, while red wines can get smoother and gain complexity as they age in the bottle.
Let's start with red wines. Red wine gets its color from the grape skins (otherwise, the juice is essentially the same color as wine wines...in fact, there are many golden-colored champagnes made from pinot noir grapes). The skins also act as a preservative, and indeed, the skin's job has been to protect the grape, right? The preservation qualities of grape skins come from "tannins."
Tannins are found in skins, stems, seeds and in oak barrels. They are vital to good red wines since they provide flavor, structure, texture and antioxidant properties that contribute to the longevity of the wine. However, tannins in young red wines have a noticeable astringency (a drying-out of the palate effect--sometimes puckering your mouth so bad that implosion seems imminent!). But over time, the tannins mellow, contributing to a rich, smooth texture.
White wines, on the other hand, are made with minimal grape skin contact, eliminating that sometimes, harsh, "grippy" feeling that tannins give to red wine. However, those tannins that can protect red wine for 5, 10, 15 years or more, are missing from most white wines. So, don't expect white wines to last as long.
I like to say, "leather age your wine wines." (Leather aging is when you buy your wine at the store, put it on your leather passenger seat, and bring it home to drink that night with dinner)
At some point, even red wines with there protective qualities and start to die in the bottle. The fruit flavor diminishes, and the micro-amonts of air finally allows vinager bacteria to turn the wine into a beverage you wouldn't even serve to your mother-in-law.
So, getting back to the original question: "When's the best time to drink this wine?" Here's a Moonstone Cellars best guess (no one really knows and that's what makes wine interesting!):
2003 Syrah: Drink now through 2010
2004 Chardonnay: Drink now through 2008 (best now)
2005 Chardonnay: Drink now through 2008 (best now)
The syrah was made with gentle skin contact so the tannins are not very astringent. However, you could decant the wine for an hour or two before serving to mellow them further. I like a little "grippy-ness" when I'm having steak, rich pasta dishes or a gourmet cheese appetizer.
Again, drink the whites now for maximum freshness!
posted by Todd at Sunday, April 30, 2006
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