It's interesting because I took out "Hugh Johnson's Modern Enclyclopedia of
Wine" from the library and he had some interesting charts of aging and maturity
and how it affected various wines.

He had several charts, eg one for Beujolais, one for Burundy one for bordeau,
all from a particular year. One type of wine for say a particular year would
show a curve indicating fiarily rapid diminshment in quality over a short
period, while anohter shows continue quality growth for a number of years and
then a decline.

Seems to me that not all wines show continous improvement just by aging them.
I have read messages about home made wines aged 20 years that were still good,
and some were aged 2 or 3 years and went downhill quickly.

Oh well, I guess that's why we experiment in the first place. Wine is to be
enjoyed sometimes and if it all works in your favour, so much the better.


>h should either be at or
>very close to their proper age to enjoy. Since I had tried them out about 6
>months ago, and they tasted good, I had hopes of improvement. Anyway, the
>raspberry seems to have gotten more tart, while the cherry taste seemed to
>have diminished. Both improved after sweetening, which made me feel a
>little bit better. I don't know that I would replace bulk aging with bottle
>aging. Both are important.