Anyone else read Kramers latest article on aging wines? I actually agree with a lot of what he said although I think the 5-10 years tops is a bit short depending on the type of wines you have. When I first started getting serious about wine I was very much in the old world camp and I had this notion that it would be so cool to be pulling 40-50 year old bottles out of my cellar when I was older. After a lot of money spent on older bottles, offlines and wine dinners, that dream faded and I came to the same realization as Kramer. For every amazing 30-50 year old Bordeaux I have had, there were a lot more that were just tired and disappointing to my palate. I went to an 82 Bordeaux dinner with all of the big names a couple of years ago and I thought about 75% of the wines would have been better consumed 5 to 10 years earlier. Of course some of the wines were still improving, but as Kramer said that is a very small minority. My sweet spot is 3-10 years on my CA Pinot and Rhones, 10-20 on Bordeaux, Burg, French Rhone, Brunello and Barolo from good vintages. I like my whites and my champagne young and fresh. Sure I have certain wines that I’m going to age for longer based on my past history with the wines (Lopez de Heredia), but for the most part I just want to be able to pull something that is in a safe drinking window to have with dinner.
Again, this is just my palate, but I think Kramers article brings up something important for younger collectors to think about. I’m glad I went out and tried those wines so I now know what drinking window works for best for me. If you are just buying wines now that you assume you will like in 30-40 years, you might end up having a lot of wine you don’t like!