Stash a bottle under the bed, or hide it in the basement, or make a cool dark cave in the back of your coat closet where it can hibernate... come next season, it'll be an even better surprise than finding a $20 bill in your pocket.
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Entries tagged with 'aging wine'
Residual Sugar, or RS for short, refers to any natural grape sugars that are leftover after fermentation ceases (whether on purpose or not). You should think of RS as having a balancing relationship with a wine's acidity. They are on opposite sides of the seesaw, so if the wine has sugar you will probably want acidity, too—otherwise the wine will feel cloying. On the other hand, certain very high-acid wines, like Vouvray or Riesling, can be far more tasty with a few extra grams of RS.
We've been chatting a bunch lately about which wines age well, and which wines we should buy to drink ten or fifteen or twenty years down the road. Today, we're checking in with famed wine importer (and friend of the site) Terry Theise. He's known for bringing small-production wines from Germany, Austria, and the Champagne region of France to the US, so he knows a thing or two about how these bottles taste as time goes by.
Over on Talk, we've been getting a lot of questions about which wines age well. So we called up a few wine-expert friends to get their take. Christy Frank is the owner of Frankly Wines, a tiny wine shop in the Tribeca neighborhood of New York City. We asked her for tips on wines to buy now for drinking later.
There have been a lot of questions in Talk lately about which wines to buy and save for later—wines to store for 10 years, or 18, or 21 years (until Adam Kuban's baby is ready to drink them!) We asked Carla Rzeszewski, the wine director of The Spotted Pig, The Breslin, and The John Dory Oyster Bar in New York City, for her advice.