Wine, What are you Saving it For?

In 1999, the Wine Market Council launched a new campaign designed to increase wine consumption. It was titled, “Wine, What are you Saving it For?” Not sure if they were going for humor, but it’s funny. It also raises a good question. How long should you hold on to a wine before drinking it? 
 
You do hear the occasional story about unearthing bottles from the early 1900s or even late 1800s and tasting a properly aged wine can be a transcendent experience. But the truth is most wines are made to drink within three to five years, not decades. 
 
Red wines are better candidates for aging, and some red wines need time to soften, like Nebbiolo, Sangiovese, and Cabernet Sauvignon. There are a few white wines that have good aging potential as well, like Chardonnay, Riesling, or Semillon. 
 
A lot goes into a wine’s ability to age, but tannins and acidity are two of the most important factors, and with both the more of them the better.  Together, tannins and acidity ensure that a wine can evolve positively over time, developing deeper flavors, aromas, and a more refined texture. Here’s a handy chart from the amazing folks at Wine Folly on aging recommendations for red wines. 
 
One of our new producers, I Balzini, makes Super Tuscans that are perfect for aging, or “laying down” as it’s called in wine lingo. I Balzini is made by Diana D’Isanto, who took over the winery from her father, Vincenzo. When we first met Diana, she told us her father had strict rules about Super Tuscans and wouldn’t even sell them to distributors or restaurants until he felt they were ready to drink. As a result, when Diana took over she inherited a large library of older Super Tuscans… and we just happened to pick up some. 
 
After you try these wines, you’ll want to thank Vincenzo for his wisdom.