As I mentioned in my last post, I had the pleasure of having a quite delicious bottle of 1987 Robert Mondavi Cabernet sauvignon Reserve the other day. I always love to add a wine with a bit of age to it to any tasting I run because it allows people to experience something unusual and perhaps get them to understand what the fuss is all about. As they always say though, with an aged wine, there are no good wines only good bottles. Luckily the Mondavi was stored properly, and was just beautiful.
When a grape is presse and the juice has certain flavors and aromas typical of the grape. So for instance the juice from your Merlot will smell of plums, Cabernet Sauvignon will smell of black currants and cassis, Pinot Noir will smell like red and black cheries. These are called primary aromas. Primary aromas are present before the winemaker does anything.
Once the winemaker becomes involved and after fermentation occurs, some new and very different aromas - called secondary aromas -- are introduced. These can be quite varied, but the most obvious example is vanilla or coconut from the oak barrels. These secondary aromas add complexity to the wine, so that it smells and tastes like something other than just plain grape juice.
As a wine ages, an additional layer of complexity is added; indeed the more developed a wien is, the more prominent these aromas are, eventually coming to dominate the wine. They are tertiary aromas. The Mondavi in particular had a pronounced bouquet of dried leaves and also a bit of earthiness. These are the types of aromas that are in an aged wine. They can't be produced from merely grape juice alone, nor by a winemaker or fermentation. The intense bouquet of an aged wine can only be achieved through the gentle processes that occur in the bottle over the course of years or maybe decades. It is with age that a wine finally eveolves into a noble beverage to bee savored.
If you are going to age wine, here are a few tips:
The wine should be stored in a cool, dark preferably moist place. Cool - as in 55 degrees - ensures that the wine doesn't get "cooked". Dark because wine doesn't like light, and light can prematurely oxidise a wine.
If you stick to those three things, or purchase one of the many excellent designer wine cellars that mimics a traditional one, then you should have no problem replicating my experience with the 93 Mondavi.
