Is Old Wine Better?

[@aksub.4316]

I've been a subscriber for some time now. I've been in an area that doesn't promote grape growth. So I've for years made a raspberry some blueberry and other fruit wines. I entered last year's raspberry in the state fair to see how it compares with other's. My wine took first place. I was thinking of your channel that helped me achieve this great experience. Thanks for all the great advice.

[@TheHomeWinemakingChannel]

Thank you! That is great to hear. I am hoping to get out a handful of non-grape fruit wine videos over the next year so stay tuned!

[@illomens2766]

Hey! What's your opinion on aging a raspberry wine? The ABV is around 15%, and it's a dry wine. It's 11 months old now. Should I go longer or should I be drinking it relatively soon?

[@mechonicdapais5730]

in piedmont we bottle some bottles of wine when a son/daughter born and drink them at his/her wedding

[@leslieking3974]

The taste of old good red wine shall be more of everything, not too strong in alcohol, smooth in taking in, lots of after drink flavors lingering around. But again no way to control the subjective side of tasting the best wine, w whom, what mood, energy level to feel the wine. Chanel is good as I keep bumping into.

[@chrismiller100]

I've only really been getting into wines in the past few years, but have learned quite a bit because wine tasting has become a hobby of sorts for my wife and I. We've collected quite a few high quality red wines from all over California (where we live) , and I'm just recently starting to try some European wines. I picked up half a case of a quality Barolo. I know it's made to age, but I had to open a bottle when it arrived just so i could write down my personal tasting notes. The wine is a 2017 vintage. It has no fruit whatsoever on the nose or the palate. It's extremely tannic, and flavors of oak, leather, cigar, black licorice, mushroom. I'm planning on opening another bottle in 5 years or so to see how it progresses.

[@chrismiller100]

Also a couple years ago a friend of mine opened a 1995 Clos Du Val cab sauv for me to try. It was very different from what I'm used to drinking. The tannins were silky smooth, it was very earthy and the wine had almost no more fruit flavors, but was still very enjoyable to drink.

[@jdavis234]

Try decanting it for an hour or two to let it open up. High quality Barolo sometimes needs 10 years before the edges are rounded out.

[@chrismiller100]

@@jdavis234 I drank it over a period of 3 days, tasting it immediately upon opening, a couple hours later, 24 hours later, 48 hours later and 72 hours later. There was no change in flavor. But again, this is a very young Barolo. I do this with many of my wines to see how they'll hold up and how they evolve through oxidation. Many are much better after 24 hours, and still very drinkable after 72 hours. Some have tasted great immediately upon opening, but are terrible after breathing for just a few hours.

[@chrismiller100]

Turley winery has an aging chart on their website for their wines. Most of which are zinfandel. Depending on the vineyard, the wine can age from only 4 or 5 years, up to 12 years or more before it starts to decline. This topic fascinates me!

[@TheHomeWinemakingChannel]

It is definitely interesting. They say in these tastings where they open a shipwreck wine or some wine from the 1800s it is a huge win if it has any resemblance of wine anymore. If people were really honest with themselves at those tastings, the wine probably not particularly good. But the ability to taste a piece of history and extreme rarity would create a level of excitement. You are tasting the grapes grown in that year and farmed and vinted by people many generations ago.

[@gold9994]

@@TheHomeWinemakingChannel Unless that the value is not for consumption, but for collectibles. Each brands, particularly, has the defining vintage.

[@ChrisReevesDrums]

I've tasted around 5 wines that were 30+ years old and every one of them had this same musty old corky taste. All were Italian reds starting at around 1970-1980. They all had a different taste but had a flat profile and all were missing the main component that I was hoping for. No bouquet, floral, fruit. Mostly just flat, musty, corky.

[@TheHomeWinemakingChannel]

Old wines start to develop acetaldehyde, which smells like sherry (nutty/earthy). Some people like it. I generally don't. As winemakers we get so used to tasting young wines that you come to crave the tannin and rough edges of a younger red.

[@Poogoo701]

Hey your channel has been a godsend for me for next years wine production. I wanted to know if you've heard of a recent invention in winemaking called AromaLoc. It's a brilliant idea that you save esters from off gassing with CO2 by passing the gas production through a CO2 selective membrane. The volatile esters will not be able to pass through and are then pushed back into the headspace while the CO2 is passed through the scrubber and exits the fermentation vessel. I don't know how difficult it would be to design a CO2 filter at home. I've seen some places that sell filter pads, or you could try it with a soda lime CO2 scrubber. Would there also be a way to just have the gas flow through a solvent, which you would then distill the separate out the volatile aromas and then add that distilled portion back into the wine. Also have you ever tried fermenting wine under pressure. I know that it is a technique used in some parts of the world to ferment at higher temperatures. Perhaps it would be able to preserve fruitier aromas and allow the fermentation time to be in a matter of a week versus a month.

[@audreyssingingadventures6475]

Great content! One suggestion for folks wanting to try aged wine without breaking the bank is Rioja. There's a plenty of readily available & affordable Riserva / Gran Reserva level wine with 10+ years of bottle age. Cheers!

[@sanahabib8874]

Love watching your channel ❤️. This is my 2nd year making red wine from our grapes. My question to you is we are about to bottle the wine made last year which is in the arboys and wondering what is the difference between bottling now vs waiting another year. Also will putting the capsules on the bottles stop the aging process? Thanks in advance

[@freebie808]

Thanks

[@onkarmane8760]

Hi! I’ve been watching your videos for 2 years now and this season I finally decided to try wine making for the first time. The slight problem that I have is it’s hard to get hands on glass carboy here and it’s very expensive as well ($150-$200) So I was think to use food grade water dispenser bottle as my secondary fermenter, do you think it will be a good idea? Have you ever used a plastic carboy before

[@TheHomeWinemakingChannel]

Yes, that is totally fine. A lot of people use plastic carboys which are basically plastic water dispensing jugs. They are PET plastic.

[@onkarmane8760]

@@TheHomeWinemakingChannel I planning for long term atleast 8-12 months I hope it doesn’t alter the taste and smell of the wine

[@hyorancaius6435]

Just discovered your channel and it's just great man. I'm a oenology student from Brazil, and your videos are helping me get familiar with the English terms for wine "stuff". I have a question, do you drink aromatic wines in the USA, like wines from muscat grapes and Gewurztraminer? I think they would fit in the category of wines to be consumed in less than year, like the rosés, right?

[@TheHomeWinemakingChannel]

Thank you! Yes, we have (Moscato) and Gewurztraminer. Muscat is so aromatic that it has a little staying power but still falls in that less than two years category normally. Gewurztraminer can be VERY good young when the esters from the cool fermentation are still present. The varietal specific aromas can stick around a little longer and outlast a rosé a bit. The problem with rosé is that it often really doesn't much of any varietal aroma so you are just relying on those fermentation specific smells that don't stick around. There are of course exceptions but generally this would be the case.

[@hyorancaius6435]

@@TheHomeWinemakingChannel Thank you very much for taking the time to answer my question, I really appreciate it!

[@ryvick01]

Hello, I need HELP Please, I watched almost all your videos trying to fix an oxidized white wine that I racked right after the first fermentation stoped into a too big carboy where it turned from nice clear yellowish color to a dark brown color. As well the flavor turned from a nice whine taste to a acidic taste. In one of your videos I understood I made a mistake racking into a too big carboy leaving a lot of air with the wine. How can I fix this??? Thank you .

[@TheHomeWinemakingChannel]

You are going to have to sulfite it immediately if you have not yet already. Then from there you can try to fine out the brown pigment with bentonite. If it was a quick almost instant browning it may be able to be saved. If it happened over a week or so, it is likely badly oxidized and will be at best a neutral wine you can use to blend. It is definitely a tough lesson. White wines need diligent SO2 and oxygen management or they can turn into a mess pretty quick.

[@karolm7361]

Good channel, perfect explaining of complicated things. Thank u from the bottom of my wine glass xD

[@JonathanVaucher]

So I guess a really tannic wine like a Cahor/Malbec will age rather well. A Beaujolais, not so well. But what's the secret for a DRC Romané Conti ? Terroir, sun exposure on a coteau, rocky soil ? Some say to leave more branches with the grape skins will increase aging capability too.

[@sercantekin7058]

Hi, you have great channel. I have already watch most of your content in last couple of weeks. It helps a lot. Thank you. But I wonder a thing that maybe little irrelevant to this video. Why your bottles are not waxed or folied over the cork i mean the top. Maybe it could be an another video topic?

[@TheHomeWinemakingChannel]

Thanks! Most of the wine on my shelf is not really ever going to make it beyond what the corks are capable of. They are mostly closed with colmated corks, which are corks that have the pores filled with cork dust. Those are good for 20+ years normally. Wax is a good solution if you really wanted to save something forever but it is messy if you are reusing bottles. The heat shrink capsules are more for show anymore. Most of them have four small perforations on the top.

[@markspc1]

Great video. Rick what would recommend for a Ph meter. Thank you.

[@TheHomeWinemakingChannel]

I use the Apera pH60 which I have found to be about the best for the money. Make sure to get some 4.0 and 7.0 pH buffer for calibration.

[@DavidAbraham504]

Very, very, informatively. Thank you!!

[@TheHomeWinemakingChannel]

Thank you!

[@jimdent351]

Great upload as always.

[@velvelpeter1273]

Hello! I would like to ask you to do video on KZbin how to do wine from juice 2 QTS. maybe Kedem concord from Supermarket. Victor.

[@b22chris]

How long should you age a typical red? 1-3 years?

[@TheHomeWinemakingChannel]

It depends on the red really but usually about 2-5yrs for most mainstream stuff.

[@ВикторВ-ф5э]

Канал очень интересный много узнал нового про изготовление вина

[@SirWussiePants]

As for whites an excellent Riesling can be aged for decades - some for a century.