I'm glad you wrote this and I totally agree. I'm active on the wine subreddit and I often downvote or do my own reply when people say you can only age something expensive. It's really about the fundamentals: acidity, alcohol, tannin, body, primary fruit. Plenty of wines have some or all of these characteristics in high enough level.
As a long-time wine geek, I shied away from collecting and aging wine. The only significantly aged reds that entrance me are old Nebbiolo and great Sangiovese (which are mostly outside of my budget), and I have never had an aged Pinot Noir (Burgundy or other) beyond ten years old that I've thought tasted better than the younger version. And white Burgundy seems like a recipe for disappointment these days.
Then I realized the sweet spot: by beloved Riesling—the best, most exciting, and value-driven wine to age. Now I have a shocking amount of the stuff tucked away to watch evolve.
I'm glad you wrote this and I totally agree. I'm active on the wine subreddit and I often downvote or do my own reply when people say you can only age something expensive. It's really about the fundamentals: acidity, alcohol, tannin, body, primary fruit. Plenty of wines have some or all of these characteristics in high enough level.
Yes! 1000%
As a long-time wine geek, I shied away from collecting and aging wine. The only significantly aged reds that entrance me are old Nebbiolo and great Sangiovese (which are mostly outside of my budget), and I have never had an aged Pinot Noir (Burgundy or other) beyond ten years old that I've thought tasted better than the younger version. And white Burgundy seems like a recipe for disappointment these days.
Then I realized the sweet spot: by beloved Riesling—the best, most exciting, and value-driven wine to age. Now I have a shocking amount of the stuff tucked away to watch evolve.
I'm excited to read this series, Jason!
Aged riesling *chef’s kiss*