The Cellar is Dead

Cellaring is an old practice from the days when wine was undrinkable early in life due to crude manufacturing and lack of vineyard management. Today, ninety-nine-percent of wine is ready to drink when it hits the shelf. Your purchases will not improve if cellared. Sure there are a few $25+ wines that need more time to evolve but why bother when you can live a very full wine life without these. And have you noticed that cellar owners tend to become collectors rather than drinkers. They sit on wine till it goes over the hill – because their events and friends are never worthy of it. Everyone loses out. Remember it’s much less of a tragedy to drink a wine too young than too old.

The other assumption with cellaring is the belief that everyone will enjoy mature-tasting red wines. Old reds  tend to have flavours and feelings suggesting an old mens’ club – faded leather, cigars and roast beef. WEINERT 2000 Cabernet Sauvignon, Mendoza, Argentina. (656363 $16.85 released last year in Vintages) is a great example of a mature red (tastes a lot older than the year on the label).

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