One of the links brought up a point concerning a general diminution in tasting ability and a shift in preferences toward sweeter flavors in wine after one reaches the age of 60. This is a very interesting assertion
The biggest omission was the fact that you can consult experts, such as Parker, to get a pretty good idea of how long a particular wine will last in good condition. The articles also didn't mention some of the techniques, besides the obvious appreciation of tannins, acid and fruit concentration, that permits experts to determine how long a wine will last.
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