Originally Posted by
whackyjacky
Really well stated. When tasting such young wines, what's going to taste good ? The fruit forward ones. Unfortunately, they generally have little aging potential. Except at the very top, there's a lot more $$ making wines that are quickly accessible. No cellaring and waiting for a return on your capital. Remember when you wouldn't even look at a Barolo or Barbaresco for 20 years ?
I notice the trend seems to be wine for now, now, now. And so reds, especially big reds from sunny areas are being made from fruit allowed to hang way past a decent level of acidity. In my opinion it kills the typicity. But many consumers feel differently about it. That said I am seeing a lot more pinot consumption in the US than before and a lot more consumption of young wines from various areas in France and Spain. This all means a tendency to more acid and balance than just fruit. My preference this summer has been Spanish Rose or Austrian Riesling. Both work right out of the gates. I have also started to buy multiple bottles of the same wine and open a bottle a year to see the evolution. There are so many places online these days that are selling cellars wine collections of people that do not we want it r need it anymore that there seems to be an endless supply of almost any vintage if I find that I really like this or that wine after X years. I even found a case or ’98 Felix for $70 a bottle this year.
Fair Warning to anyone reading this thread:
Wine collecting can be hazardous to your wallet
