#nzv19

New Zealand Vintage 2019… is done.

The end of vintage brings mixed feelings. On one hand, it’s sad to say goodbye to the time of year when everything the industry people have been working towards for the rest of the year is finally realized. It’s also time for all the vintage staff to be on their way back to their home countries, or on to the Northern Hemisphere for the next vintage. Saying goodbye to a team of people who have spent more time with each other than anyone else for the last 6 to 8 weeks can be difficult, especially if it was a great team that got along well and bonded over late nights and long days.

On the other hand, for all the Cellar Hands out there, vintage is exhausting, stressful, and can be all consuming, so it’s a relief to get back to a normal schedule, start sleeping again, and get the occasional day off. The “wine widows” are happy to have their partners back too.

As promised, I’ll outline briefly what our experiences of our first vintage were, and better explain some of the photos you saw on our social media profiles in the last 2 months.


Vintage for my winery started on the 26th of February. I’ll remind you here that I work in the Cellar Door, not the winery, (which my boss had to remind me of a couple times – sorry Mitch) so any time I got to spend in the winery was really special to me. I didn’t personally have the long days, no time off, and night shifts that all the Cellar Hands did (and wow, do I admire them for their work). I certainly did clock some hours out there when the Cellar Door was slow, on my days off, and after work, to hang out with the crew and get my hands on everything I was allowed to touch.

I was fortunate to be able to participate in the annual First Crush Ceremony, which was an unexpected honour for me. The grapes were loaded into the hopper, and before it was turned on, we had a speech with some high-ups in the company, and some of our Blanc de Noir (Champagne-style wine). Traditionally, everyone has a sip or two, and then throws the remainder of their wine into the hopper over the grapes. It’s a way of “blessing,” if you will, the next harvest with some wine from previous harvests. Ceremonies like this are practiced all over the world, and have been for years. Traditionally, the ceremony shows thanksgiving for the vineyards, the grapes, the workers, and begins the new vintage with a united team, hopeful for the vintage ahead.

My face when one of the Cellar Hands told me not to throw the entire wine glass in! 😂 Obviously.

I stuck around to watch the first crush, and tried some of the juice straight out of the press. It was a great day! I had no idea then just how many things I was actually going to experience this vintage.

The team began by bringing in Chardonnay for our bubbles, as well as some aromatic whites, like Pinot Gris and Sauvignon Blanc, and then moved onto Chardonnay. Whites lasted for weeks, and I made sure to try each type of grape as they came in, and each grape juice as it was pressed out of the tanks.

During this time, I learned how the hopper, auger, crusher and presses work in a lot more detail, how to rack a tank, how the barrels are filled, and got to try my hand at some Battonage (yeast lees stirring). I also got to learn about the process of several loads of grapes arriving in both trucks and in bins, and how the winery coordinates with the vineyards, pickers and truck drivers to manage it all.

Hand harvested Sauvignon Blanc being loaded up into the press

Meanwhile, Greg was doing his own vintage at his workplace. After seeing our first crush ceremony, Greg suggested his team do one as well; they took his suggestion and involved everyone there, including the Cellar Door team, to launch the vintage with Champagne. Greg’s First Crush Ceremony was on the 14th of March, when they brought in some Merlot for Rose. For his very first crush, he mostly cleaned equipment and learned how to do a thorough job of that. He helped run pumps, move hoses, de-stem and get the juice off of the skins.

Two weeks later, Greg’s winery brought in some whites. Greg had lots of different roles; sometimes he drove the tractor from the vineyard into the winery with loads of grapes, other times he helped operate the press. As his place is an Estate winery, everything is grown on site. With their small team, they often enlisted the help of picking gangs to come harvest the grapes on the days they were ready. Greg began doing more involved jobs, like loading the press, and continuing with that all important cleaning and sanitizing. He enjoyed harvesting the Chardonnay the most, but loved the taste of the Gewertztraminer grapes the best.

I got to experience my first harvest, and Greg’s second, when Greg and I helped our friends at Saorsa wines with their Viognier. I was so slow at first, but eventually got the hang of it!

As exciting as the whites were, I was thrilled when the reds began coming in. Merlot for Rose was the first red that came into our winery on the 24th of March, and the reds continued until the end of April.

Greg’s Winery brought in their first official red, Pinotage, on the 25th of March. He enjoyed harvesting the reds more than the whites, because although the reds require a lot more work in the winery over the next several months, the harvest day process is simpler. With the reds, Greg learned to do everything from pour overs, punch downs and rummages (to continually mix the juice and skins all together while they’re fermenting) to taking and recording data of temperature and Brix (sugar) levels in the active ferments every day.

His small team lead to some extra long days, as they had to finish processing the grapes that came in before they could go home. That same small team had some benefits for me though, as I was welcomed to come participate in some of the cellar work. I loved doing punch-downs, and helping with anything they’d set me up working on.

Couples who make wine together… 🍷

Meanwhile, at my own workplace, I was still taking every chance to be out in the winery. I witnessed a few dig outs (emptying skins from the tanks after fermentation is done) and got to try everything from taking the temperature of the cap of grape skins at the top of the tanks, to testing Brix (sugar) levels in wine, rummages (blowing compressed air into the tanks to mix up the skins through the juice and regulate the temperature of the ferment), and even running the hopper (with much needed and excessive supervision)!

Rummaging the Cuves
Testing the Brix
Taking the temperature of the cap of grape skins
Learning to run the hopper with a load of red grapes

Greg and I helped our friends at Element Wines harvest their Merlot, and got another little harvest under our belts.

Greg did his first dig out on his birthday!

A big highlight for me was when Alex of Saorsa allowed me to help him foot stomp his Syrah! This had been a dream of mine for years, and it was so amazing to actually get to do it.

Greg has also had the incredible and special opportunity to make his own wines. He’s got the mentorship of his Assistant Winemaker every step of the way, to help him create the style of wine he wants, and the benefit of the winery’s fruit and equipment. He is making a “field blend,” which is a mix of any and all grape types that come from the same block; his has 8 varietals in it, and will be a red wine. He’s also making a Chardonnay, and a Rose. He is learning to be a Winemaker on his own wines, which is an amazing way to learn. We’re so excited to try the finished products.

Greg’s Chardonnay
Greg tasting his field blend in the early stages
Greg’s field blend during the first week of fermenting

All of the grapes have been brought in now, but there is still much to do to tend to the wines, as they will be in the winery for months to years before they’re ready to be bottled. Greg continues to work on those tasks, and is doing some big jobs independently now. He continues to learn new things every day, and will soon be getting into pruning the vines with his Assistant Winemaker.

I’m spending more time back in the Cellar Door, and less in the winery now, but I’m reminded that it’s where I wanted to be, and still want to be – talking to people about wine, touring them around, and educating them about this passion of mine. There’s so much Greg and I have learned, and even more we want to learn. At the end of this first vintage we’ve gotten to be part of, the whole process of growing grapes and making wine is even more alive and exciting for us than ever before.

A Day in the Life; What Working in the Wine Industry Actually Looks Like for Greg

You all know we’re “working in the wine industry,” but we’ve been getting lots of questions about what we actually DO all day, our hours, colleagues, wineries, etc., so if you’re interested in the specifics, read on, and I’ll walk you through what Greg might do during a typical day or week. (I’ll post a separate blog for my typical week as they’re quite different!)

Greg works at Linden Estate Winery as a Vineyard Hand and Cellar Hand. For right now, he’s working Monday to Friday, 8:00 to 4:30. (This will change during harvest time.) The guys take coffee breaks, which they call “smoko,” in the mid-morning and the mid-afternoon. Linden provides basic coffee and tea for them, but Greg brings his own lunch.

He works with a small team at Linden, which he loves, because he gets to actually do a little bit of everything. Trevor is the Head Winemaker, and Alex is the Assistant Winemaker. Greg works closely with Alex most of the time, but spends a great deal of time with Trevor as well. There’s another man who drives the tractor and does most of the spraying and trimming of the vines.

Linden has a small Cellar Door, with only one full time Cellar Door host, and another office manager that helps as well. Greg doesn’t see them too often as he’s not in the Cellar Door.

As Greg works with the vines, his daily tasks are constantly changing with the stage of growth of the vines and grapes; the weather has an impact too. His vineyard has recently added some new blocks of vines, so their young vines need appropriate trimming to keep them growing upwards instead of outwards; they are too young for spray, so they need to be weeded manually. The guys go by hand and break off all the extra shoots that are not the main shoot of the vine.

The grass needs mowing in between the rows every so often in all of the blocks. This is part of Greg’s job.

As the more mature vines are growing, they grow like a bush and the branches spread out, but they need to grow straight up. There are wires in the vineyard that keep all of the rows contained. The branches that grow out need to be pushed back into the wires. Greg helps when the vines get taller and the wires need to be pulled up; this process is called “tucking,” and “lifting wires.”

(Pictured above is a comparison of vines that need to be tucked, versus cleanly tucked vines. The wires I mention are shown more clearly in the second photo.)

A few times per season the vines also require what’s called “bud rubbing.” Vines grow out of everywhere, even on the stumpy looking part of the vine at the bottom. If they were left there, they would grow up and cover the fruit from the sun, which wouldn’t allow the grapes to ripen properly. Vintners also just don’t want too many shoots growing because the more fruit a vine produces, the lesser the quality of the fruit. Wine will have more concentrated flavours and complexity if the vines only produce a small amount of fruit that they can invest all of their energy into. In order to prevent these extra shoots from growing, Greg will go from vine to vine and snap off any little shoots that are appearing, and rub off any buds that are beginning to show.

When he helps in the winery, he is working with the wine that was harvested within the last few years and is currently aging. As wine is aging in oak barrels, a small portion of it is constantly evaporating. (We call this the “angel’s share.”) At least once per month, if not more, the barrels need to be topped up with more wine until they’re literally overflowing, to ensure no oxygen is in the barrel. Oak allows a small amount in, but this is controlled and good to help the wine soften and be more palatable. Too much oxygen will ruin the wine and make it taste unpleasant. Greg helps refill the barrels with wine from a different tank. He has to pay close attention to which wines go in each barrel to keep them consistent with the grapes and years that the Winemaker wants.

Greg also cleans and sterilizes hoses, pumps and tanks before filling or using them. Once the Winemaker decides on the percentage of the blends for certain wines, Greg helps him transfer those wines together. He uses a barrel washer machine to clean out barrels once they’re empty. He mixes up a special compound that is applied inside the barrels to keep them sanitary while they’re in storage.

Greg also does a process called “batonnage.” When wines are aging in the barrel, the dormant yeast and other solids sink to the bottom. Sometimes, with certain wines, these are removed throughout the aging process. Other times, they are left during the aging process, and stirred occasionally through the wine, because they add complexity of flavour and contribute to a creamy mouthfeel. Batonnage is when Greg does the stirring.

Linden has additional clients that bring their grapes into the winery for Trevor, the Winemaker, to make into wine for them. Greg helps Trevor with whatever he needs for this as well.

Once the harvest begins, in late February, Greg will be working many more hours than he is now, and will be required to help with anything necessary. Getting grapes off the vine and into the winery has to happen in a very small window of time. The grapes need to be processed in the winery as soon as they’re off the vine, whether it is day or night. Harvest goes throughout March and into April. That will be a very busy, and important time of year for anyone in the industry.

We’ve also been asked if we get discounts on wine. You bet! It’s awesome. As we get such great prices, and the wines are good, lots of the wine we buy is from Linden (and lots from Church Road too). Greg comes home with the occasional, “here, drink this with your wife and tell us what you think,” wine, which is homework we’re definitely not complaining about. (I’ve been known to bring home a few left over bottles here and there as well.)

There are, of course, many other day to day tasks Greg does that can’t all be mentioned here, but hopefully you have a greater understanding of what his roles are, and can see why he appreciates the small team he works with and the wide variety of experience he’s gaining! He is really happy at Linden so far, and I’ll keep you updated on the craziness of our life, and his new tasks once harvest, or “vintage,” starts.

Three Amazing Must-Do Travel Bike Tours

We love traveling, seeing the sights, and being active, so it’s no wonder we’ve chosen to do bike tours on several of our trips. I also appreciate efficiency, and getting some wheels can greatly increase the amount of ground that can be covered in a short amount of time! We’ve biked in many places of the world, but these three experiences are all somewhat or fully guided, have given us the best bang for our buck, have offered very scenic exercise opportunities, and have provided amazing memories that we will cherish for life.

The Paris Night Bike Tour – 4 hours

http://www.fattiretours.com offers it for $69.95 and I recommend booking well in advance or it will be sold out! It’s got a 5 star rating on their site and I’m not surprised, as it is absolutely fantastic.

This tour was recommended to me by a friend before I had been to Paris for the first time, as it’s a great way to get some bearings on the layout of some popular tourist spots, and some general information. I recommend doing the tour close to the beginning of your trip for that reason. We did it, loved it, and have recommended it ever since. My sister and her friends booked it on my recommendation and highly enjoyed it as well.

We arrived on time, just after supper, at the address given to us upon booking, where we met our tour guide. We were set up with bikes and safety vests that were adjusted to fit us properly, and then we were taught how to use the bike. Paris is a very busy city, and we were going to be driving on the roads, with the traffic, so our tour guide taught us how to drive as safely as possible and how to keep up with the group.

Disclaimer: If you have never ridden a bike before, I wouldn’t recommend a bike tour in any large city as the place to learn. You don’t need to be an avid biker, but you do need to have some pre-established comfort on a bike.

Once we were ready to go, we set off into the evening! We biked at a relatively quick pace, and stopped every so often to view a monument, take some pictures, and learn a bit about what we were seeing. We stopped at places like Notre Dame Cathedral, the Louvre, the Latin Quarter, and we even stopped for an ice cream at Berthillon, a place they claim is most famous in Paris.

Then we made our way to the river, where we locked up our bikes, and jumped on a boat for a Seine River Cruise. The river cruise is one of my absolute favourite things to do in Paris, as you can see so many of the city’s famous places from the water, sail under its intricately ornate bridges, and admire all the locals that gather to relax and socialize along the riverbank. The timing of the boat ride was perfect for us to see the sunset, and the Eiffel Tower sparkle in the dusk from the water.

Oh, and did I mention the bike tour guide gives you free wine on the boat ride? Yes. Free wine. As much as you want. 🍷✔️

Once we got off the boat, we resumed our biking, perhaps a little wobblier than before the free wine, and made one more stop to see the Eiffel Tower again before heading back to the Fat Tire shop.

What a fantastic use of 4 hours in Paris!


Brooklyn Bridge Bike Tour
in New York – 2 hours

http://www.centralparksightseeing.com offers this tour for about $45, depending on what time and day you’re going.

Nobody had recommended this to me, but I wanted to do a bike tour in NYC, for the same reasons as on other trips: we cover ground so quickly, we get to meet other people, and we get some information about what we’re seeing, all while being active!

We were almost late for this one as we got lost on the Subway (so leave earlier than you think you need to), but we got there just before our group left. They quickly fitted us with bikes and we were on our way with our tour guide.

We biked at a reasonable pace, but we also stopped quite frequently on this tour to learn for a couple of minutes about what we were seeing. We rode through several old neighbourhoods that were the beginnings of Manhattan, down by the harbour, through the south end of Broadway, and China Town, while learning about some of NYC’s history. We pedalled across the Brooklyn bridge, breaking for some photos on the top!

Then we explored Brooklyn Heights and learned about the bridge and the area, before heading to the water’s edge near Jane’s Carousel to get a fantastic view of Manhattan, the bridge, and of course, some photos.

We made our way back across the Manhattan Bridge before ending the tour back at the shop.

This was an affordable and very informative tour with a friendly, personable and knowledgeable tour guide (ours happened to also be a college professor who was passionate about his city’s history), that left us feeling like we learned and saw so much that we just couldn’t have on our own.

They offer many different bike tours other than this one, so if you’re interested in other areas of the city, or want to do more than one tour, you could learn and see a lot!


Biking the Vineyard Trails of Burgundy
in France – full day

We booked rental bikes ahead of time through http://www.burgundy-by-bike.com for the very reasonable price of €20/day.

My heart smiles when I remember this day. It was easily not only one of the best biking experiences, but the best travel experiences – I’ll even say best life experiences – I’ve ever had.

We had watched some YouTube videos and read a few articles in our preparation to visit Burgundy (Bourgogne in French) and we’d seen a few recommendations to do the bike trails through the vineyards. As we love wine, we were going for wine, and we enjoy biking, we knew this was an absolute must for us.

There are a few companies that do guided tours, but we chose to rent our bikes in the town of Beaune, follow the maps they gave us of the bike trails and winery stops, and go independently of a guide. We didn’t know how long we’d want to be out, but we didn’t want to be limited by a group for this one, and I’m glad we weren’t, because we took the whole day!

We were fitted to our bikes, and given great directions and a map to get us through Beaune, and onto the bike path. Our map also explained exactly how many kilometres apart each of the towns were, so we could decide if we wanted to go the full distance or not.

We had the most beautiful, magical day. This was my Disneyland! Biking through the vineyards of Burgundy is just breathtaking! For one, the views are stunning, and the history is ancient; these vineyards and wineries have survived wars, and the stories of the families are generations long. Secondly, Burgundy is not flat! Our breath was taken away many times on this hilly ride! We were there in June, and it happened to be a very hot, sunny day. There is little shade on the ride, so make sure you bring lots of water. There are a few towns that you can purchase food and water in along the ride as well.

We started off at the famous entry to the vineyards.

We rode through several towns in the morning, stopping at a small Chateau in Pommard for a wine tasting in their below ground cave.

It was stunning, but the details of this are for another article!

We then rode through the villages of Volnay, Monthelle, and into Mersault, where we bought some beer and water and had a picnic lunch in the town square. It was scenic and quaint, with the church tower chiming away noon, and the small shop keepers closing up to enjoy the lunch hour by the trickling fountain. The town was alive with locals on their daily routes, and other bikers like us, stopping to enjoy the moment and some rest in the shade.

Once we were finished our storybook perfect lunch, we headed on towards Puligny-Montrachet, where we did another wine tasting. We then biked to Chassagne-Montrachet and finally Santenay, before deciding to turn around. We enjoyed little stops along the way to look closer at the vineyards and take photos, as well as to observe the village homes and businesses.

We also made sure to stop and smell the roses!

Biking in Burgundy felt so picturesque, so peaceful and so surreal that I had to keep reminding myself that I was really there, and it was really happening! I soaked up every minute of the experience and it couldn’t have been more perfect.

We put on 40kms on the bikes that day, so we were pretty tired by the evening, and it was so worth it!

So there you have it; these are my top three biking memories. If you are ever in any of those places, I highly encourage you to take advantage of the opportunities, and all they can offer you!

Happy travels!

Aging Wine; The Need To Knows

“You get better with age like a fine wine…” ❤️

We’ve all heard sayings like this before that leave us to believe that all fine wine gets better with age.  This is partly true – many fine wines do get better with some age – but which wines are meant for aging and how long they should be aged, is actually quite a complex topic.  Then there are multiple factors that come into play regarding storage/cellar conditions that will either age wine well, or ruin it quickly.

A huge misconception I’ve come across in speaking with friends and family about wine is that it ALL gets better with age.  This is definitely not true!  There is a saying in the wine world that only 1% of wine is actually meant to be aged in the bottle, which means that 99% of the wine on the shelves right now is meant to be consumed within a few short years from now, or today!  More on specific aging times in a moment. I’ll tell you right now, that 1% more than likely didn’t cost less than $20 either, so if you’re hanging on to those $7.99 bottles, it’s time to grab some glasses, or possibly make dinner with some type of a wine sauce!

Wine needs to have certain qualities to give it the ability to age well.  Madeline Puckette, the creator of Wine Folly, gives 4 qualities that you can look for in a wine to determine if it is age worthy:  Acidity, Tannins, Alcohol Level, and Residual Sugar.  [1]

Acidity

The higher the acid in the wine, the better it will age.  When tasting wine, acidity is the factor that makes your mouth water.  It is often described as “crispness.”  Chablis, for example, has a high amount of acidity, and can age well, even though it’s made from white grapes. (Tip your chin down with the wine in your mouth and see how much spit forms. If there’s a lot, it’s higher in acid!)

Tannins

Lots of red grapes have high tannins and can be aged for several years.  Sometimes whites have tannins, but rarely.  Tannins are chemical compounds that come from the seeds, skins and stems of grapes.  When you taste them in wine, they’re not so much a flavour as a feeling.  (That dry feeling you get along your gums, like when you drink a way over-steeped tea, is the feeling of tannins!) In the process of making red wine, the grape juice sits with these parts of the grape, allowing the tannins to enter the wine.  Some can come from oak contact as well.  Certain grapes are more tannic than others, depending on their composition, and certain wines will be more tannic if they’re left to sit with the skins, etc. for longer periods of time.  These tannins can be bitter and harsh in young wines, but they help them age well because with time, the tannins “soften,” and become more “well-rounded.”  This basically means that instead of the wine tasting sharp and pungent in your mouth, it will taste more smooth and balanced; higher tannin wines need age to taste better.

Alcohol Level and Residual Sugar

Red wines with higher alcohol content, closer to the 14% mark, will typically age better than lower alcohol reds.  Whites have lower alcohol in them, but some grapes have particular compounds and sugar levels that will allow for a decent amount of residual, that is, left-over sugar, once the fermentation process is done.  These whites, like Rieslings, for example, have a balance of sugar and acid that enables them to age well.

So now that you’ve determined you’ve got a wine you’re going to hold on to, here are some things to think about before you put it away and forget about it.

Screwcap vs. Synthetic Cork vs. Real Cork  

The method of capping wines is still a largely debated topic in the wine industry.  Real cork, vs. synthetic cork, vs. screwcap – there are a lot of opinions out there on which is best and why.  For more information on this topic, check out my article Real Cork vs. Synthetic Cork and Screwcaps. For the purposes of this article, I’ll only comment related to wine’s age-ability and storage.

Australia and New Zealand initiated the use of screw caps, and still use them on many of their wines.  Other countries have started following suit.  A screw cap does not indicate poor quality wine, it’s simply a method that some producers believe is the best way to seal their wines.  Wines with screw caps don’t need to be laying down for storage, but they can be. Screw caps haven’t been tested for super long term aging, but some can last a decade or more.

Wine professionals have recommended to me, on more than one occasion, that synthetic cork should not be left in contact with the wine for long periods of time; they say it can leave a plastic type taste in the wine, and can also leave other synthesized compounds in the wine, that they don’t want to be consuming several years down the line.  Stand those synthetic cork wines up for any length of storage.  Fair enough. These are also only guaranteed for a few years at best.

Wine with a real cork must be stored lying down.  Cork is a natural compound, and it dries out over time.  By lying the wine on its side, the wine stays touching the bottom of the cork, and the moisture helps to keep the cork damp enough that it shouldn’t dry out.  This is important, because if the cork dries out, it shrivels up and shrinks, letting too much unwanted air into the bottle.  Over the years, the overdose of oxygen will ruin the wine, leaving it “oxidized” and undesirable. Natural cork has proven the test of time and has lasted sometimes for hundreds of years.

Cellar Conditions

Have you ever been to a winery, or seen photos of their cellars?  What do you notice about them?  They’re usually cool, dark, and damp, and the wine is off to the side and out of the way so it doesn’t have to be moved.

Cellar conditions for ideal wine storage should be between 10 and 15 degrees Celsius, and shouldn’t change much.  Light shining onto the bottles for some time can alter the wine inside, whether it’s natural or artificial light.  Humidity will help keep the corks damp, so they stay plump and tightly sealed to the inside of the bottle’s neck.  The more you can leave the wine alone, without bumping it and moving it, the better its chances are of aging well.

When wine is resting well, it’s aging well, similar to you!  Just think of how well you would rest if someone kept changing the temperature on you, shining light on you, and bumping you around – exactly.  This is why I can’t sleep on an airplane. If you want your wine to be pleasant, give it a good rest!

Did you know that storing wine in a kitchen is actually one of the worst places in a home environment to keep it?  The temperature fluctuates the most in kitchens/bathrooms out of any of the rooms in your home.

How Long is Too Long?

There is a window of time that most wine professionals believe wine is at its best.  The window will vary slightly for each wine, but at a certain point, it will hit its peak, and begin to decline in quality again.  There is no exact way to know when this is, so it can feel like a risk when you’ve been aging a wine for a while, and want to make sure it’s at its best before popping that old cork ever so gently!

So many great wines become collector’s items, and people spend so much money on them, that they never want to drink them.  I once heard someone on a wine documentary say something to the effect of how many of the world’s greatest wines have essentially gone to waste, sitting in someone’s cellar for way too long, because people don’t understand how wine ages.  There’s a time and place for cellaring wine, but in the end, wine is meant to be drunk.

Jancis Robinson’s The Oxford Companion to Wine is one of my favourite wine books.  She says, “contrary to popular opinion, only a small subgroup of wines benefit from extended bottle aging.  The great bulk of wine sold today, red as well as white and pink, is designed to be drunk within a year, or at most two, of bottling.”[2]

In her expert opinion, she goes on to list specific numbers of years that several particular types of wine should be aged for, of which I’ve only included a few popular choices.  Almost all whites retailing under the $20 range should only be bottle aged to a maximum of 2 years.  Heavier whites, like Chardonnay can sometimes last up to 6 years.  More expensive whites can age longer, like Chablis (up to 15 years), or some Rieslings (up to 20).[3]  This has to do with the structure of the particular grapes, and how they’re produced.

Surprisingly, the number doesn’t differ much for reds.  If they’re around that same $20 mark or under, the longest Jancis recommends you keep them is 3 years.  You can hang onto higher priced French wines in your cellar from 15 to 25 years, Italian Chianti or Spanish Rioja can present nicely up to 10 and 20 respectively as well.  Above the $20 price point, most Cabernet Sauvignons can be bottle aged for 7 – 17 years, Pinot Noirs, 4 – 10, Shiraz, 4 – 12, and Grenache, 3 – 8. [4]  Jancis has not lead me astray yet, and I trust these numbers; keep in mind there are always exceptions, and your cellar conditions need to be appropriate, especially if you’re considering aging your own wines in the bottles.

*Note that keeping value wines up to that 2-3 year mark is NOT going to enhance their flavour; think of that time frame like a best before date.

To determine how long the wine has been in the bottle, you’re going to have to do some math!  The year on the label is the year the grapes were harvested, not the year it was bottled necessarily, so if the label explains that it was aged in the winery for a certain number of years, you can add that time to the year on the label to get the bottling year.

If you’re looking to age a wine, remember to look for wines that are balanced in acidity, alcohol, residual sugar, or have some tannin to them.  You’ll want to spend a bit more on these ones, and watch out for synthetic cork. If you’ve got a lot of $20 to $30 wines sitting in your house, it may be time to have a party!  Let’s not let that wine go to waste.  Happy aging of the appropriate ones, and cheers to all the rest of them!

[1] Puckette, Madeline.  (2017, Feb.)  “How to Tell If A Wine Is Age-Worthy.”  Retrieved from https://winefolly.com/tutorial/how-to-tell-if-a-wine-is-age-worthy/

[2] Robinson, Jancis.  The Oxford Companion to Wine.  2015.  Oxford, UK; Oxford University Press.

[3] Robinson, Jancis.  The Oxford Companion to Wine.  2015.  Oxford, UK; Oxford University Press.

[4] Robinson, Jancis.  The Oxford Companion to Wine.  2015.  Oxford, UK; Oxford University Press.