Wine Should Be Aged
Wine, like life, takes a new direction with time . . .becoming more sophisticated, more complicated and more enjoyable.
Wine should be aged. Aging wine allows the acidity to lower through slow oxidation. With on-premise vintning (wine making), we have the advantage of adding conditioners (sugars) at bottling time- lowering the acidity of a "new" wine, making it more palatable "out of the gate". But conditioners alone will not yield the same degree of wine as time itself can. With the lower pH level, you will not get the same degree of natural benefits as aging (although it is a great alternative for "last minute" functions).
"Trunk-aging" is a term used with on premise wine making. It means " let it age until we drive home - then it's fair game". When on-presume products are consumed immediately - the customer walks away without getting the full "bang for their buck."
What customers not allowing their wine to age don't realize is major! An inexpensive on-premise wine can quadruple in value in a year (as compared to similar products in the liquor stores). If stocks were guaranteed to do as well, we wouldn't question holding onto them! People don't realize the potential in their glasses (or cellars). Often, by just doubling up on batches once or twice, customers then have enough stock in their cellars to allow for the aging to begin. Then, their regular patterns of wine making can resume.
Stan Gretchfield, one of the first U-brew owners in British Columbia, can be quoted as saying, "The last bottle is always the best bottle - and that's why they come back for more!" And the only difference between the first bottle and the last bottle - is time.
So take some time with your wine - and take time to enjoy it. Cheers!
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