The Wine Cabinet
 
 
 

 Dear Subscriber 

04/15/2018
 

Tuesday, April 17, 7:00 promptly
We"ll giving you some pointers on how to select wines that you anticipate to keep in your cellar for several years,
so that you spend those refunds properly and effectively!
Join us Tuesday evening!!
We"ll enjoy some good wine, good company and some of Kate"s good food.

We have a few seats still available, but they probably won"t last long!!

 
The Wines we"ll taste!!

Steininger Riesling
Sixto Moxee Chardonnay 2013 94 Pts WA
Hillinger Reserve Pinot Noir 2014
Chateau Villars Fronsac 2011
Kaesler Shiraz 2012
Begali Amarone 2013

and a surprise or two from Mike"s cellar!


 $30 per person, $50 per couple. 
 
 
Call us at 703-668-WINE(9463) to reserve your seat!!

This Month"s Topic!!

How to spend your Tax Refund
or
What to keep in mind when buying wines to cellar.


99% of the world’s wine does not need cellaring. Most wines are in fact at their peak the day they are released. You also need to consider that almost every bottle of wine is purchased either the day it is intended to be consumed, or shorty thereafter. However, a small amount of great wine is produced that ages and improves with age and proper cellaring. The aging and cellaring of those wines are the focus of this article.

Wine is a living thing. It changes with time in the bottle. Depending on the wine, it can take from years to decades for the molecular structure to change. But changes do occur from cellaring wine. If you have any doubts about this, simply open a young bottle of wine along with the same wine from a previous vintage, perhaps from 15-20 years ago and you can easily see, smell and taste the difference.

If you are going to seriously collect wine, properly cellaring of your wine is imperative. Wine has been aged and cellared for thousands of years. At first, wine was stored large jugs or amphora. For cellars, the Romans stored wine in the catacombs. However, it was not until the marriage of the glass bottle and cork, which took place during the 1600’s, that the aging and cellaring of wine began in earnest. Prior to the wide spread use of the cork, bottles were stopped with at first rags and later glass stoppers, which were made one at a time to seal each bottle. This was in the age when bottles were also made by hand, one at a time. The birth of the modern age changed all that.

You do not need to engage in cellaring wine to enjoy it. The truth is, most people like the taste, fragrance and texture found in young wine. There is nothing wrong with that approach. All wine appreciation is a matter of personal taste. I love a lot of young wine. For example, 2009 Bordeaux from many producers, especially from the various satellite appellations are already quite tasty. Some of the best wines from Pomerol and St. Emilion in 2009 have also been stunning since the day they were released. I adore young Chateauneuf du Pape as well as many of the best wines from the Napa Valley in California. Sauternes in its youth is one of the great taste treats available. Yet, at least for my palate, they all fall by the wayside when a properly cellared and aged wine is available.

 
 
Call us at 703-668-WINE(9463)!!


Have a good day! Be Safe!!

 

 

 
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