STYLE. COMMUNITY. GREAT CLOTHING.
Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.
Click Here to join Styleforum's thousands of style enthusiasts today!
Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.
guster;4535496 said:Drank some great stuff this weekend:
2009 Domaine Huet Chenin Blanc: Freaking Amazing!
Which Huet? They make a sec, demi and a few others. I have only opened the sec. Thought it was very good, excellent for the price. I think the Huet demi sec and sweet wines are much better with age. Drank some 2002 Huet demi last year that was just outstanding.
I had the sec and the demi-sec. Both were great. The demi-sec was accidental. I failed to examine the bottle carefully and only noticed that it was the demi upon tasting it, but the server left it for us to enjoy with some cheese preparations later in the evening.
My search-fu skills here are lacking, forgive the possible re-post. Wondering if there's a general guideline for how long is too long to keep a given varietal corked. We went on a bootlegging binge (don't ask) a while back and haven't been able to drink enough to make a dent (don't ask). Got some semi-dry and sweet whites from regional small-batch wineries in the midwest for kicks because they go well with finger foods; a couple of Chardonnay / Pinot Grigio bottles that I'm worried about incl. a Cakebread from '05, and a bunch of reds (mostly Cabs and Pinots with an occasional Merlot) dating to '02 and '03. Thanks in advance.
I'm sorry - I wasn't clear, was I. By "corked" I meant "unopened". I've not opened any of these bottles at all and am wondering how to gauge whether a given bottle may be past its prime. Once I open one, we pretty much finish it the same day.
High alcohol or residual sugar can make wines age much longer.
interesting, this is the first time I've heard this. I've always associated high alcohol or residual sugar as making a wine "big" but with little or no correlation to aging potential. I know there is a big question mark around a lot of the high alcohol and high residual sugar "fruit bombs" of Cali and their aging potential. It's true that a lot of the Cali wines from the 70's are still wonderful today (thanks to Manton's testimony), but they certainly aren't making the wines in the same style as they do now.
Had a 2009 Thivin Brouilly tonight. First 2009 Beaujolais I've tasted, I think, and this was just fantastic. One of the more memorable wines I've had this year.
interesting, this is the first time I've heard this. I've always associated high alcohol or residual sugar as making a wine "big" but with little or no correlation to aging potential. I know there is a big question mark around a lot of the high alcohol and high residual sugar "fruit bombs" of Cali and their aging potential. It's true that a lot of the Cali wines from the 70's are still wonderful today (thanks to Manton's testimony), but they certainly aren't making the wines in the same style as they do now.
Well both act as a preservative from oxidation. They have no correlation to whether or not the wine will "mature" in the way we like to think of it.