I'm with you on broadening my collection, Bob. I bought way too much Red Bordeaux, Red Burgundy, and Barolo. Now I want more Loire, Alsace and Germany wines to balance out my collection. Unfortunately, a lot of big reds from WA, CA and Italy seem too much like the wines I have, so I'm not buying them.
@@bobpaulinskimasterofwine Interesting. I have about 700 bottles and I am 68 now, so these should see me out. I do not buy en primeur reds now and only a few select whites. My buying strategy is: some cheaper wines for midweek mixed with a few top wines that are ready now. I would find it difficult to sell any of the wines I have so painstakingly collected - it would be like selling my books or music collection.
@@stevenholt4936 Your thoughts are very much aligned with mine. There’s a personal element that’s valued. I look at well cellared wines as a pending good experience with friends and loved ones.
could not agree more. had the Unico reserva especial 92, just amazing. The Rhone also offers so much, if you can get ur hands on some old Jean-Chave. just beatifull wines.
Hey nice representation for the Sauternes! I actually had a chance to meet someone from Bastor-Lamontagne at a 2020 vintage GCB en premier tasting earlier this year and that vintage is stunning! Also holy crap...very jelly of that '69 Unico!!!
I had a bottle of Ferve Ferve Chablis last night. A 2020 though and not 1st growth. But still a remarkably good wine at sub $30 price. One thing you did touch on is how tastes evolve over time. 10 years ago I would have almost no white wines. Now they are a fair percentage of what I keep on hand. I like to be able to pair something up with anything I cook. The Chablis last night went with Channa Marsala.
What’s the chance of that? It’s a small Chablis producer. As Chablis aging it’ll often pick up a butterscotch aroma. I like when it’s slightly oxidized, it brings a roasted nut character to Chablis. I don’t know of many that age whites, but when right, they can be fantastic. Aged Riesling is another fave.
Great stuff Bob. I did a 110 bottle “locker” in my basement. If you want to age wines 20-30 years, though, that’s not much capacity…I’d only be pulling 4 or 5 bottles a year out. So, most of my aging will top out at 10 years or less. Thanks, love your channel!
Also a great video, with many wines I personally love / know to age well. Your taste and mine have some similarities, absolutely love Rhone wines with Saint Josephe, Gigondas, Cairenne filling up my Cellar from the recent great vintages. Nice to drink now but also great keepers.
I have my wines in a cellar. Half of the year the temprature is perfect. Around 12-13 degress celscious. The other half its more hot. Between 16- 20 degrees. I still think the age very well under these conditions.
You’re not too far outside of the optimal range. If you’re happy with it, that’s all that matters. Over the years, I’ve had bottles that were exposed to long term moderate temps and they were still solid when opened.
I love Sauternes, I feel they're generally underpriced for whatever reason. Right now I'm drinking a 2014 Lafaurie-Peyraguey dry and it's just beautiful.
Same here, I’m a big fan. I like to see the development over a long period of time. Many are underpriced, except for the top estates. I like the 375ml, enough for four glasses.
Thanks for sharing your incredible experiences and knowledge! The question is how we can tell this bottle is for aging or not since it is not instructed in the lable 😀 As what you explained in the previous video: Myth in wine, not all wines for long-term aging so very hard to know what should be in cellar for how long. I usually try to follow what wine critics suggested in their reviews & ratings (see this often though: each critics has different idea/timeline on that 🤔)
Thank you for the kind words. As for your question, there is no simple answer. I try to respond to all questions. Ask me, I’ll try to help. As a general rule, classic regions and good vintages will get you to a good place most times.
Aging came about in most cases because winemakers couldn't control tannins and the wines emerged way too tannic. The exception may be riesling if you like petrol. In modern times tannins are rare because of climate change and skills have evolved to eschew the old tannic brutes requiring time in bottle for gravity to remove the tannins.
This was a helpful upload for me. I started cellaring wines in 2021 and it’s now grown to around 125 bottles. It has ended up a bit Bordeaux and Napa Cab heavy but still have a mix of wines in there, a Barbaresco and Amarone, a few Australian wines from top producers, some Rhone wines like Chateauneuf du Pape and Vacqueyras, a bit of vintage port. I was wondering what your thoughts are on cellaring Champagne from good vintages? So far I’ve just got a few bottles from vintages like 2008 and 2012 from top producers.
Miles, thank you for posting a comment. Looks like you have a good mix. Cellared Champagne is a personal preference thing. If you like a slightly oxidized Champagne, it’s worth it. It’ll gradually pick up a nutty character, some of the sparkle will be lost as well. Personally, I feel that Champagne made with a good percentage of Pinot Noir is the better option to age.
Hi Bob, WSET Diploma student here, thoroughly enjoying your videos! As far as wine fridges/coolers, are there any specific models you’d recommend with a capacity between 100 to 200 bottles? I currently have 2 smaller fridges that each hold up to 28 bottles and would like to upgrade. Thanks for the excellent content!
Hi Aaron, thanks for the good word. I’ve had good luck with the Arte Vino upright cooler. It’s holds about 250 bottles. I’ve had it for nearly ten years. I’m sure they have a small cooler as well. Quiet, consistent temp, completely trouble free. I hope that helps. Thanks for following my videos!
Great video. I built a cellar in my basement during Covid. Holds about 450 bottles. Pretty much all year stays at 60f and 70% humidity, I have a monitor in it so I can track both, it’s dark, on concrete slab, but I have a 50 bottle wine fridge I keep my “really good stuff”. 55f, 65% humidity set and monitored as well. I’ve heard that champagne can be stored longer term upright, is that acceptable? Thanks again
Thanks for posting a comment. Sounds like you have an ideal set up. As for Champagne, it can be stored upright for a couple of years with no issue. If you’re cellaring it for longer, horizontal is best.
Ive noticed that many underground cellars in the old world have molds/ fungus growing on them. I am curious to know if theres any research on aging wines in that environment versus a more sterile environment and how that might affect taste or speed of aging
Jonathan, I’ve not read anything specific to your question. In my opinion, it should not make a difference as the wine is completely protected for the conditions that you mentioned.
I’ve got a Euro Cave that can hold about 170 bottles, plus a relatively cool 62F basement. I keep the wines I might age longer in the Euro Cave, and the others in boxes. I’ve had very good luck when opening bottles up to around 12 years old, but I have very few bottles older than that to test so far. What’s been more difficult than storage, is figuring out whether I prefer aged wines over youthful ones. Buying new releases and waiting for years has been a very lengthy process for me. I’d be interested to see whether you have any strategies for purchasing older wines since I don’t have any close friends with extensive collections!
Thanks for posting a comment. It sounds like you have a good set up for aging wine. For me, I typically drink younger wines. As for a strategy for finding older wines without the wait, consider wines that must be well aged prior to release. Something like a Grand Reserva Rioja would be a good option without being crazy expensive. Occasionally, some well-aged reds from the Douro can be had for a reasonable price as well. I hope that helps.
It does. I have a couple of Riojas from 2009 and 2010, but haven't opened them yet. Portugal, as a whole, is a place I haven't explored enough anyway, so that would be fun. Interesting that you, a MW, drink wine on the younger side. Maybe I shouldn't be as hesitant as I have been!
@@gogreenmsu03 When I was introduced to wine many years ago, it was only the classics. This provided a good knowledge base that still benefits me today. While well aged wine can be fun, I much prefer drinking something that is a bit less mature and then give it aeration time. In many cases the wine will evolve in a positive manner. Too often with fully mature or slightly over the hill wines, they fall apart with aeration. Truth be told, rarely does the full on tertiary character of old wine appeal to me. I need to be very selective. Some I'll post a Barolo video, there the fully mature wine is showing extremely well.
I have a wine fridge for about 80 bottles, never thought I would run out of space, but I already need a new one. The wine fridge is equipped with an inverter compressor and the temperature is set at 13 degrees. Because the wine fridge is completely full, it retains its temperature well, sometimes up to 16 hours before the compressor switches on. Then the compressor cools down the temperature and it does this at a quiet level, do you recognize this? I also noticed that there is a temperature fluctuation. I measured the temperature in the wine bottle, I did this at the moment when the compressor switches on and a week later when the compressor had finished cooling. The bottles at the bottom have a temperature swing of 0.7 degrees (very acceptable) but the bottles at the top of the wine fridge fluctuate 3 degrees (over a time frame of 16 hours). I think this is because the thermometer is mounted low in the cabinet, and warm air rises up in the wine cooler, so the fluctuation at the top is more pronounced. And because the cooler air stays low the thermometer still thinks everyhing is well.. Do you think this will cause problems?
Your set up sounds to be a bit like mine, except my cooler holds 200+ bottles. When it’s full, which is often, the compressor does not run often. The unit has a built thermometer the top. I use a portable thermometer on the bottom rack. Mine has about a 2C difference between the two. I’m not overly concerned about it. That said, I store short term cellar wines on the upper racks, long term on the lower.
@@bobpaulinskimasterofwine Thanks, that is a good tip… Yes, the more volume you have the more consistent it will be… also the room temperature is a factor and ofcourse the quality of the insulation… And when your compressor is running, does it for a longer time? Like 2 hours?
Btw i am not worried about the difference in temperature between the bottom and top, i am talking about the fluctuation in the bottle itself… there the fluctuation is 3 degrees in the top of the winefridge… So the bottles in the top have a fluctuation from 12 gr (after cooling) to 14.9 gr when it starts cooling again. And in the bottom of the winefridge this fluctuation is only 0.7, lets say 1 gr. So would the 3 degrees fluctuation for the top bottles be a problem over 16 hours… It probably is something that is happening in a lot of winefridges, like you said, when the compressor aint running, the temperature in the wine fridge cant really be without fluctuation i guess. I did the measurement with a screwcap bottle.
When I drink red Port, it always has a tough of cherry cough drops. Irritating. About future videos, maybe Madeira. Or Sherry. Guess, both I prefer compared to Port.
