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+--- Thread: aging affects on taste (/thread-19186.html)
- winophite - 07-29-2006
Hi, I recently had a Pouilly-Fuisse; Louis Jadot(negociantt), 2004 It was pretty good. Really dry, and real fruity with a long fruity finish. My question is, by tasteing a wine, what tastes say "age longer" should my P-F have aged longer, and if it did should I expect some of the fruitiness to dissipate and fullness maybe increase? I wonder if any comparisons can be made between the fruitiness of an aged Chablis and young Pouilly-Fuisse's?
I know I made a mess of this guestion. hopefully you see what I'm trying to ask. Thanks
Winophite
- Innkeeper - 07-30-2006
Maybe I'm oversimplifying, but the only things about a wine that tell me I should have aged it longer are 1. if it is still "closed", and 2. if it (usually a red) has harsh tannin and plenty of acid and other balancing factors to let it go forward.
It doesn't sound like your Pouilly-Fuisse fell into either category. As far as comparing it to Chablis, it is sort of apples and oranges. You described what at P-F should taste like. A Chablis is much less fruity and gives a flinty-steely taste. An aged out Chablis simply gives more of the same. Lots of people enjoy old Chablis.
- wondersofwine - 07-31-2006
Agreeing with IK. Chablis may reward aging although most can be drunk young; Pouilly-Fuisse' should probably be drunk young.
- TheEngineer - 07-31-2006
When I first read the title, I thought that it was referencing the impact of aging (personal aging) on the ability to taste wine..... I didn't answer cuz I'm not old yet... [img]http://www.wines.com/ubb2/smile.gif[/img] I thought that there would be plenty of ..ummmm.... experienced ..umm.. tasters here that could respond... [img]http://www.wines.com/ubb2/smile.gif[/img]
- RyanH - 07-31-2006
From Innkeeper: "...1. if it is still "closed"..."
Can you (or anyone that knows) elaborate on what that term means?
[This message has been edited by RyanH (edited 08-01-2006).]
- Innkeeper - 08-01-2006
From "Essential Wine Tasting" by Michael Schuster: "Closed: You feel there are qualities of aroma and flavor which are presently hidden, but which will emerge with time."
The best way to witness this is through experience. Several years ago at an NRA show in Chicago the folks from Sterling poured a vertical (at 10 AM!) of their Cabernet Sauvignon. It was very easy to tell which were "open" and which were "closed." In a couple of cases the closed ones were from more recent vintages than open ones. How does this happen? It has to do with a number of factors including the ripeness of the grapes when harvested, the size of the crop (was there hail damage during budding?), many other horticultural factors, and was there a change in winemakers; to name a few.
- winoweenie - 08-01-2006
" Plenty of UUUUUMMMM !!!!!" WHAT ENG???? I resemble that post. WW [img]http://www.wines.com/ubb2/wink.gif[/img]