Comments on: Winecast 34 - Soave http://winecast.net/2005/08/02/winecast-34-soave/ A wine podcast and blog Thu, 04 Dec 2008 22:03:49 +0000 http://wordpress.org/?v=2.6.3 By: Winecast » Blog Archive » Chill that red! http://winecast.net/2005/08/02/winecast-34-soave/#comment-13038 Winecast » Blog Archive » Chill that red! Thu, 18 Aug 2005 22:58:21 +0000 http://winecast.net/?p=172#comment-13038 [...] Here’s a tie to the subject of drinking red wines at a bit lower temperture than the modern home I touched on in Winecast 34. I’ll be picking this subject up again in my next podcast answering a listener question. No, I don’t recommend putting ice cubes in that Cabernet [...] [...] Here’s a tie to the subject of drinking red wines at a bit lower temperture than the modern home I touched on in Winecast 34. I’ll be picking this subject up again in my next podcast answering a listener question. No, I don’t recommend putting ice cubes in that Cabernet [...]

]]> By: Tim http://winecast.net/2005/08/02/winecast-34-soave/#comment-11532 Tim Thu, 04 Aug 2005 15:28:29 +0000 http://winecast.net/?p=172#comment-11532 Doug, Thanks for pointing out that tannins are only a part of the equation in choosing wines for cellaring. After listening again to the segment, I agree that is sounds like I only recommend tannic monsters for aging; it is much more complex than that. Also, your point about finding recommendations from wine merchants and publications is a good one. I have had good luck with the Wine Spectator’s "Cellar Selections" over the years and it’s hard to argue with Robert Parker’s recommendations, as well. I’ll address this issue with in a bit more depth in the next show. Cheers! Doug,

Thanks for pointing out that tannins are only a part of the equation in choosing wines for cellaring. After listening again to the segment, I agree that is sounds like I only recommend tannic monsters for aging; it is much more complex than that. Also, your point about finding recommendations from wine merchants and publications is a good one. I have had good luck with the Wine Spectator’s “Cellar Selections” over the years and it’s hard to argue with Robert Parker’s recommendations, as well.

I’ll address this issue with in a bit more depth in the next show.

Cheers!

]]> By: Doug Smith http://winecast.net/2005/08/02/winecast-34-soave/#comment-11531 Doug Smith Thu, 04 Aug 2005 15:19:09 +0000 http://winecast.net/?p=172#comment-11531 Hey Tim, Excellent show as usual, with lots of really good info on cellars and cellaring ... glad you got to the issue about having wine at the proper temperature. I've found drinking wine at the proper temperature to improve my enjoyment most now vs. the way I used to drink wines. One small issue is that you were saying the wines best for cellaring were those that were extremely hard and tannic right now. I think usually the extremely hard and tannic wines actually do not cellar well -- the tannins never resolve, and they just end up always being hard. It is actually the deeply fruity wines *with* tannin (and some acidity) that age well, that is, the *balanced* wines. That's because with time, the wine tends to lose both fruit and tannin. A wine that's all tannin will end up just being overly harsh. But a wine with balanced fruit and tannin now can end up delicious in 5-10-20 years. I guess the question for your listeners will be how to find a "balanced" wine like this ... I'd say you should do a lot of reading of professionals, experts, talk to your local merchants, and stick to wines with at least *some* track record, at least at first. Perhaps you have other ideas. I would probably not suggest someone new to wine to try to estimate ageability ... I did that several years back (knowing nothing, of course) and ended up with several bottles of vinegar in the cellar, where I could easily have had a better experience had I not tried to age wine which I know now is not ageable ... ;-) Cheers, Doug Hey Tim,

Excellent show as usual, with lots of really good info on cellars and cellaring … glad you got to the issue about having wine at the proper temperature. I’ve found drinking wine at the proper temperature to improve my enjoyment most now vs. the way I used to drink wines.

One small issue is that you were saying the wines best for cellaring were those that were extremely hard and tannic right now. I think usually the extremely hard and tannic wines actually do not cellar well — the tannins never resolve, and they just end up always being hard. It is actually the deeply fruity wines *with* tannin (and some acidity) that age well, that is, the *balanced* wines. That’s because with time, the wine tends to lose both fruit and tannin. A wine that’s all tannin will end up just being overly harsh. But a wine with balanced fruit and tannin now can end up delicious in 5-10-20 years.

I guess the question for your listeners will be how to find a “balanced” wine like this … I’d say you should do a lot of reading of professionals, experts, talk to your local merchants, and stick to wines with at least *some* track record, at least at first. Perhaps you have other ideas. I would probably not suggest someone new to wine to try to estimate ageability … I did that several years back (knowing nothing, of course) and ended up with several bottles of vinegar in the cellar, where I could easily have had a better experience had I not tried to age wine which I know now is not ageable …

;-)

Cheers,

Doug

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