>Today's wines don't necessarily get BETTER with age; they get DIFFERENT.
>
>Likewise, the preferences of an older generation of wine-lovers have changed,
>with the emergence of new priorities on what makes a great wine.

>They (the wine connoisseurs) used to prefer the aged, leathery, "old
>bookshop"
>aromas of a cabernet or merlot. Modern wine lovers prefer "fruit bombs" and
>sensual, intense berry aromas, which can only be found in young wine.

Really?

I am sure you would get some differing opinions on this one in this group.

I don't think I am the only one who prefers well aged wines (over ten years
old). If these sensuous fruit bombs are what I am supposed to like, count me
out.

The average age of wines in my cellar is at least five years, most of of the
wines still sitting in the styrofoam shipping crates in my basement. I've found
very few disappointing wines in my cellar that were too old, in spite of
having less than ideal storage conditions (low humidity, summertime cellar
temps approaching 70 degrees F).

I think the best advice to a newbie is to try both young and old wines at
first, to establish one's stylistic preferences, and then build a cellar
accordingly.

Sorry to differ with you on this Bob. I just don't think the young fruit
forward style is universally accepted (or preferred).

Tom Schellberg