The Older, The Better?

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Class location:  330 West 11th Street

When it comes to wine, “the older the better” is perhaps the most bandied about meme of all time. But is it true? Tales abound of ancient bottles which, once opened, cast spells over those lucky enough to taste the contents within. And yes, such bottles do exist. But they are rare, as most wines are designed to be consumed within the first few years after they are bottled. And the ones that do have the structure for aging must also be kept for years in the proper conditions. So how is one to know when to drink up, and when to wait? And what does ‘structure for aging ‘ even mean, anyway??

This class will explore these questions and more, but when it comes to the evolution of wines, concrete answers are few and far between. Thing is, whether or not a wine has improved after a long slumber will always be a matter of debate. What is certain, however, is that over time, wines do change. The rich, intense flavors of youth give way to dried fruits, dried flowers, and forest floor. As the tannins fade, textures become smoother, and who doesn’t want that? But what is smooth to one person is flat and lifeless to another.

Like with all things wine, subjectivity reigns, but at a minimum, this class will allow you to experience first hand how bottles morph over time.   We will taste mostly reds, but at least one pair of whites which, when stored properly, can be a revelation. We’ll discuss which regions are good candidates for aging, as well as hidden gems which, despite their modest price tags, are more than happy to snooze for five years or more in your cellar, under your bed, or in your closet. As always, an array of beautiful breads and cheeses, all from Murray's Cheese Shop, will be on offer, and paired with the wines.


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