Mysterious Alchemy - The Aging of WineThree Part Guest Blog by Michael Vilim
Michael Vilim is an Austin-based restaurateur with two first-class restaurants: Mirabelle and Castle Hill Cafe. He also serves on the Board of Directors for The Wine and Food Foundation of Texas, a charitable organization that supports scholarships for deserving culinary students and grants for deserving educational projects.
http://www.winefoodfoundation.org/
Part 2 – What is Aging, What Wine to Age, and How
So, the stages of aging are first, the pre-release sorting out of the various parts of a wine and the first years of aging such that a particular bottling comes together in harmony and balance. Second, the fruit begins to recede, and even though the acid and tannins are softening at the same time, these elements become more a part of the flavor of the wine just because the fruitiness has blown off. The next phase is when a wine goes “dumb’, meaning the whole flavor profile of the wine is metamorphosing from a palate laden fruit entity into a complex, multi-layered phenomenon.
For more: http://vintagetexas.com/blog/?p=339
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