Anticipated maturity
 

Does anyone have info or a link to info regarding average
aging time to prime drinkability for different varietals?
I'm specifically interested in Petite Sirah, Zinfandel,
Zinfandel (old vine), Sangiovese, and Cabernet.

Thanks.

-Marc

Anticipated maturity
 

mdos wrote:

> Does anyone have info or a link to info regarding average
> aging time to prime drinkability for different varietals?
> I'm specifically interested in Petite Sirah, Zinfandel,
> Zinfandel (old vine), Sangiovese, and Cabernet.
>
> Thanks.
>
> -Marc

Not an easy one to answer generically.

So much depends on how much acids and tannin in the grapes (vineyard
management influence), and on the style of winemaking used, how much
oaking.. on and on.

Some come together well in 2 years especially sangiovese and zin, losing
a lot the freshness by 4-5 years. Old vine zins can add a couple of
years over younger brethren... or not. I've tasted flabby three year
old vine zin.

I'm not much on petite sirah, so won't go there.
Lighter Cabs tend to like 3-4 years to peak; but full body ones may need
7-10 years.

Anticipated maturity
 

As Gene says, it is a difficult question to answer but then again, maybe not
so difficult. It will not always be the same for the same wine. Different
year, different vineyards, different methods yield different amount of
times.You seem to be listing red wines. I generally age my reds at least a
year and usually two.

But keep this in mind. Many reds will go through different stages and be
good in different ways at different points in their lives. When very young
they may be somewhat harsh but good as Nuevo wines. I am not very fond of
Nuevo but some people are. Then at 1 to 3 years they may be quite fruity
and good. Then at 2 to 4 years they may go through a period where they are
not very good as they loose their fruitiness. It is tempting to poor them
out as a bad lot during this time. Then somewhere around 3 or more years
they may become complex without the fruitiness and be very good in a
different way.

My suggestion is that if you like it start drinking it. Don't wait any
longer. At some point in it's life it may go on the decline and never come
back. If you run out while it is still good, it just means that next time
you need to make a bigger batch. But it is really sad if you have a good
wine that you forever wait for it to get better until it goes bad.

Ray

"gene" > wrote in message
t...
> mdos wrote:
>
>> Does anyone have info or a link to info regarding average
>> aging time to prime drinkability for different varietals?
>> I'm specifically interested in Petite Sirah, Zinfandel,
>> Zinfandel (old vine), Sangiovese, and Cabernet.
>>
>> Thanks.
>>
>> -Marc
>
> Not an easy one to answer generically.
>
> So much depends on how much acids and tannin in the grapes (vineyard
> management influence), and on the style of winemaking used, how much
> oaking.. on and on.
>
> Some come together well in 2 years especially sangiovese and zin, losing a
> lot the freshness by 4-5 years. Old vine zins can add a couple of years
> over younger brethren... or not. I've tasted flabby three year old vine
> zin.
>
> I'm not much on petite sirah, so won't go there.
> Lighter Cabs tend to like 3-4 years to peak; but full body ones may need
> 7-10 years.
>