Quote:
Originally Posted by Jeff Higgins
Does sound way too old for a white. Most whites are best consumed fairly "young", like in a year or two. (Now that didn't sound right...) Anyway, age the reds; never the whites. Even the reds will "turn" if too old. Most collector bottles of very old reds are nothing more than stale vinegar that gets passed around for the bottle.
|
It
all depends on who made the wine and what their techniques are. In general, reds age but whites don't, but I can show you a spent red wine that's only 2 years old and a beautiful white that's 10+ years old.
The other factor is where it's from. Typically, Americans make their wines ready to consume the night you buy it. Better wines are made to age, but the average consumer wants something NOW.
I had a bottle of 1965 Napa Valley Cabernet recently and while not the young, vibrant, fruit bomb it once was, it was very enjoyable and not the least bit off. Quite an experience to have a bottle 40+ years old
I'd be interested to see what this bottle is and then take it from there.
-Chris