I respect your opinion, but this past February I attended two seminars with
the owners of classified Bordeaux growths. We tasted from old to young. This
may be the case that there is no defined correct way.



"IanH" wrote in message
...
On Fri, 18 Jul 2008 09:32:51 -0400, "sibeer"
wrote:


I have to disagree with you. As you stated younger wines have more raw
tannins and unbalance acidity est.. That is just the reason to taste the
older wines first. with all of the tannins and acidity in your mouth you
cannot really appreciate the complexity of a fine older wine. You cannot
appreciate the nuances that age gives to wines and since a great part of
tasting comes from the bouquet of fine aged wines which, in most cases, is
lost when you have tasted younger wines.

Well.... when Jacquie & I were invited - thanks to Michael Pronay to
dinner at Ch Cap-de-Mourlin in St Emilion, a few years ago, we drank
wines from that estate and also from their top estate , Ch Balestard
La Tonnelle. The order of wines was 1998, 1988, 1945 and 1927 (or was
it '28?). So Jacques Cap-de-Mourlin, certainly, doesn't agree with
you.

Mind you, we weren't "tasting", but drinking wines with a meal.
Delicious it was too.
--
All the best
Fatty from Forges

Found this at a web site, link shown:
http://www.wine-tastings-guide.com/v...e-tasting.html

I do think there is no right or wrong and I think the years I had the
Mondavi Reserve...they would have been a first growth of Napa. :-)

"How are the wines served in a vertical tasting?
Generally wines are served in chronological order. However, there is some
disagreement about whether wines should be served oldest to youngest or
youngest to oldest. Traditionally, wines in a tasting are served youngest to
oldest, the theory being that younger wines are more simple and older wines
are more complex so your palate builds up through the tasting. However, very
young wines can be quite big and powerful and old wines can be subtle and
mellow. So the other way around you may burn out your palate early on young
burly wines and then cannot appreciate the subtleties of the older wines
that come later. How you decide to order your wines in your vertical wine
tasting themes is up to you but you should take the particular wines into
consideration. While the order may not matter much if all the wines are
relatively new, an ancient bottle may be distinctly different from the
others and deserve special consideration and planning."













"sibeer" wrote in message
. ..
I respect your opinion, but this past February I attended two seminars with
the owners of classified Bordeaux growths. We tasted from old to young.
This may be the case that there is no defined correct way.



"IanH" wrote in message
...
On Fri, 18 Jul 2008 09:32:51 -0400, "sibeer"
wrote:


I have to disagree with you. As you stated younger wines have more raw
tannins and unbalance acidity est.. That is just the reason to taste the
older wines first. with all of the tannins and acidity in your mouth you
cannot really appreciate the complexity of a fine older wine. You cannot
appreciate the nuances that age gives to wines and since a great part of
tasting comes from the bouquet of fine aged wines which, in most cases,
is
lost when you have tasted younger wines.

Well.... when Jacquie & I were invited - thanks to Michael Pronay to
dinner at Ch Cap-de-Mourlin in St Emilion, a few years ago, we drank
wines from that estate and also from their top estate , Ch Balestard
La Tonnelle. The order of wines was 1998, 1988, 1945 and 1927 (or was
it '28?). So Jacques Cap-de-Mourlin, certainly, doesn't agree with
you.

Mind you, we weren't "tasting", but drinking wines with a meal.
Delicious it was too.
--
All the best
Fatty from Forges

Richard Neidich wrote:
"How are the wines served in a vertical tasting?
Generally wines are served in chronological order. However, there is some
disagreement about whether wines should be served oldest to youngest or
youngest to oldest. Traditionally, wines in a tasting are served youngest to
oldest, the theory being that younger wines are more simple and older wines
are more complex so your palate builds up through the tasting.

I have been involved in two tastings that were done in oldest to
youngest and it would not have made any sense at all to do it any
other way. One was at the Jordan winery in 1986 and we started with
the 1976 Jordan and after the 1979 there was little sense in going
any farther. Jordan's goal was to show how the style had developed.
Any one who has ever tasted the 76,77 and 78 know how the wine maker's
goals changed.
I experienced the same at a Grange tasting in Adelaide in 1986 and
after the first 6 years the style was in place.