&ldquo;I&rsquo;ve been holding these wines for years,&rdquo; my dad tells me excitedly as we hurry toward the basement to grab some liquid goodies for our Christmas dinner. &ldquo;1995. French,&rdquo; he assures me. Sounds promising. Images of Burgundy Corton or Bordeaux Latour dance like sugar plums in my head. He reaches into the bar and pulls out a bottle. It&rsquo;s a 1995&hellip; Beaujolais. My heart sinks. I know it won&rsquo;t be good but I humor him hoping for a Christmas miracle. Instead, we got Christmas vinegar.

You may be asking yourself, &ldquo;Why? Don&rsquo;t all wines get better with age?&rdquo; The answer, alas, is no. Only one percent (yes I said it, only one percent!) of wines age. The rest are made to drink in the first 3-5 years. And as producers scramble more and more to cater to consumer tastes, because who has patience anymore these days, the number could become even less. Don&rsquo;t worry, you and my father are not the only ones who didn&rsquo;t know this. I didn&rsquo;t know it myself until I began studying for my sommelier exams, where it was one of the first things they taught us because so few people do. So how do you avoid your own wine disaster and vinegar puckered face in the scene I described above? Read the following tips.

&nbsp;

Red Wines that Age

The skins of grapes contain tannins. Tannins cause a dry, astringent quality that sucks all the moisture out of your mouth when you drink certain wines. They are also the reason red wine often pairs with fatty meats. The fat makes the tannins feel less harsh, and the tannins make the fat feel less greasy. Tannins also contain natural preservatives so wines with a very high level of tannin age longer.

Cabernet Sauvignon is a very small grape so the skin to fruit ratio is much higher than other varieties. Therefore, it&rsquo;s a great grape to age. Merlot, Syrah, Nebbiolo, Sangiovese, and Pinot Noir are other grapes that can age if (and this is a big IF) the winemakers choose to make the wine in a style of higher tannin. They can do this by picking the grapes earlier and letting the juice sit on the skins for prolonged periods.

The regions that usually have wines that age are: Bordeaux, Burgundy, Rhone, Barolo, Chianti Classico, Super Tuscans, California Cabs from Napa, Sonoma, or Santa Cruz Mountains, and Australian Shiraz.

High end producers in these regions make wines that are extremely tight and tannic upon release. You do not want to drink them right away. If you taste a bunch of new release Bordeaux your tongue quickly feels like sand paper. Take my word for it, it is not a pleasant experience. These producers make wines specifically to age. The fascination is that only old wines develop tertiary notes of mushroom, cigar smoke, leather and deep earth. I know these may not sound intriguing on the page but in the glass an old Bordeaux is so beautiful it can make you cry. After tasting a 1982 Chateau Mouton Rothschild, I literally did.

High end producers chase this experience of beauty in a bottle. To do this, they buy the best land, pick only the best grapes, and use the most expensive oak barrels. Oak also contains its own tannins that help wine age. All of these things are expensive, however, so a good rule of thumb if you&rsquo;re aging a wine is to first check the region, then the price. If the region is correct, but the price is $25, it&rsquo;s not going to age. Stick to wines that are $50 and up when it comes to purchasing to age. $100 is even better.

White Wines that Age

Much fewer white wines age. This is because the wines are pressed right away and have less skin contact with tannins. The most likely white grape to age is Chardonnay, and a lot of this has to do with the fact it&rsquo;s often aged in oak. White Burgundies and California Chards often age well, or wines from the Jura in France because they are made in an oxidative style. This means they are intentionally exposed to oxygen during fermentation, something that is usually a huge no-no. Oxygen gives wines a nutty flavor that can be interesting and, when made in this manner are able to withstand the oxygen encountered over years of aging. Roussanne and Marsanne from the Rhone in France are other possible aging contenders, or Greco de Tufo from Italy.

Usually, whites will not age as long as reds, however. On average, I wouldn&rsquo;t let a white age for more than 20 years. There are, of course, exceptions to this rule but it&rsquo;s a gamble. I once had a 1972 Greco de Tufo by Mastroberardino that blew my socks off, but it tasted more sherry-like and nutty so be prepared. A lot of people like to experiment with very old Chardonnays from the 1970&rsquo;s. This is always interesting because some wines are still kicking, but a lot are nearing the grave. Hold these wines at your own risk.

&nbsp;

Price Point

I&rsquo;m going to hit this one more time. Wines at the grocery store do not age. This is what happened in the story at the top with my father. Someone probably picked him up a decent Beaujolais for $25, and if they had drunk it that night it would&rsquo;ve been great. But it&rsquo;s made from the Gamay grape that has very little skin contact or oak and is fashioned to be drunk young. (They even make a category called Beaujolais Nouveau that is meant to drink immediately after harvest).

A $40 Bordeaux will not age, either. In this case, the producer made a choice to cater to the crowd that wants to drink now, and made a lighter fruitier style with less oak or skin contact. There is nothing wrong with drinking these wines, they just can&rsquo;t age.

Here is a list of producers I recommend for aging. This is not an all-inclusive list, just a few I recommend.

<ul>
	<li>Bordeaux: Chateau Mouton Rothschild, Calon Segur, Cos d&rsquo;Estournal, Chateau Palmer, Chateau Haut Brion, Phelan Segur, Leoville Las Cases, Lynch Bages</li>
	<li>Burgundy: Domaine de la Romanee Conti, l&rsquo;Enfant Jesus by Bouchard Pere &amp; Fils, Hospices de Beaune, Georges Latour</li>
	<li>Rhone: Jean-Louis Chave, E. Guigal, Jaboulet, Beaucastel</li>
	<li>Super Tuscans: Sassicaia, Tignanello, Brancaia, Ornellaia, Le Macchiole, Luce</li>
	<li>Cabs from California: Bond, Harlan Estate, Diamond Creek, Mount Eden, Ridge Montebello, Stag&rsquo;s Leap</li>
	<li>Cabernet from Lebanon: Chateau Musar (a personal favorite of mine)</li>
	<li>Australian Shiraz: Penfold&rsquo;s Grange, d&rsquo;Arenberg</li>
</ul>

Not all wines are meant to age. Deciding on when to enjoy a wine often comes down to the region, varietal and price point.

Aging Wine: The Little Known Truth

Omakase is experiencing a surge in popularity, let’s dig into what it is and of course what wines to drink.



 Omakase, a term that translates to "I'll leave it up to you" in Japanese, is rapidly gaining popularity in the culinary world. This dining experience places your meal entirely in the hands of the chef, who meticulously crafts each course based on seasonal ingredients and their personal creative flair. It's not just about seafood; while sushi often features prominently due to its status as a cornerstone of Japanese cuisine, an omakase menu can include anything from Wagyu beef to seasonal vegetables.

Omakase and Wine Pairing: A Booming Gastronomic Journey

California Chardonnay: it's a name synonymous with sunshine, buttery richness, and maybe even a splash of white wine envy (looking at you, Bridget Jones). But how did this grape, originally hailing from France, become a Californian icon? Buckle up, because we're diving into the world of CA Chard, from its unexpected origins to the reasons it continues to reign supreme on wine lists.

Buckle up, because we're diving into the world of CA Chard!

Forget everything you think you know about sweet, syrupy wines. Lambrusco is a sparkling red wine from Italy’s Emilia-Romagna region that’s as light and bubbly as a summer day.

Lambrusco: The Party in a Bottle You Need to Try under $25

As the days grow longer and warmer, it's time to trade in your full-bodied reds and crisp whites for a glass of refreshing rosé. This versatile wine is not only perfect for spring but also pairs beautifully with a wide variety of foods all year round.



Rosé originates from France, specifically Provence - the world’s leading rosé region. It has been produced there since 600 BC when Greeks brought vines to southern France. Unlike its red and white counterparts, rosés are made using an array of grape varietals including Grenache, Syrah, Cinsault among others.

Spring into Rosé: The Perfect Wine for Warmer Weather

We are interested in understanding your dining and wine consumption habits to gain valuable insights into the wine and restaurant industry.

State of Wine and Restaurant Survey 2024

Aligoté: Burgundy's Unsung Hero Steps Out of the Shadows

For Chardonnay lovers seeking a refreshing, value-driven alternative, Aligoté, Burgundy's "other" white grape, beckons with its crisp acidity, subtle minerality, and undeniable charm. Often overshadowed by its more illustrious neighbor, Aligoté is finally gaining recognition for its unique qualities and exceptional quality-to-price ratio.

Aligoté: Burgundy's Unsung Hero Steps Out of the Shadows

A Hungarian Legacy: Imagine yourself in Tokaj, Hungary, a region steeped in winemaking tradition. For centuries, Furmint has thrived in its volcanic soil, basking in the warm sunshine. These grapes, loved for their thick skin and high acidity, became the cornerstone of Hungary's most famous wine: Tokaji. These sweet, honeyed treasures were once enjoyed by royalty and popes!

Furmint: Hungary's Hidden Gem for Wine Lovers

Check out these four whites wines under $24, from some great producers across various terroirs – France, Italy, Spain. Spring is in the air.

Four must try white wines for under $24 from France, Spain, and Italy

Eric Asimov's recent article isn't just about the "luxury" of sommeliers vanishing from restaurants. It's a stark warning about the potential collapse of a vibrant corner of our social and cultural ecosystem: the world of wine.

Why the Decline of Sommeliers Is a Crisis for All of Us

Wei Liu

A Multi-Sensory Evening in New York

&ldquo;Creativity is intelligence at play&rdquo;~ Albert&nbsp;Einstein.&nbsp;I needed a break from corporate&nbsp;life and after nearly 10 years of doing that, 2022 felt right to engage my creative side again,

Entrepreneur, Corporate, and back to Entrepreneur, but always an Artist. I created A Multisensory Experience (AMSE NYC) project to bring in the multiple elements I am personally passionate about integrating. This project is created to celebrate conceptual arts, the humanly multitudes and the attitude to have it all.

Wei obtained her master&rsquo;s Certification in fine arts but pursued business rather than visual arts. She was involved with Real Estate and Biotech Startup for many years. She moved to NY for a brief hiatus to further her passion to learn in depth about wine and spirits. She enrolled in Court of Master Sommelier, Society of Wine Educator, and WSET. A brief hiatus turned into 9 years in the wine and spirit industry working for top notable companies and brands. Never abandoning learning and growth, she has reached academic merits in level-4 WSET, CWS, and an MBA. In 2022, to further challenge and give back, she decided to launch her own consultancy focusing on the wine and spirit industry; in Business Development, education, and Luxury Brand PR. Art was never forgotten, and now is no longer in the background, but rather it is involved in all aspect of my world. Art is my place of true peace and happiness.

How the event came about:&nbsp;

I took it easy on New Year&rsquo;s Eve 2021, I decided to skip the parties and ideate instead. I started writing out my thoughts on a project to integrate all things I love in particularly focusing on W&amp;S and Visual Arts. Something happens, which is almost magical when you start to act, ideas flow and opportunities emerges. On January 1st, 2022, I had an outline and sketches of a project I was ready to through myself into bringing to life. I worked day and night, exhausted by completely energized, inspired and happy! March 20th&nbsp;event was such a stretch challenge on so many levels, and I experienced so many obstacles&hellip; in the end, it all worked out! Considering doing this same play again this year, maybe make an event out of it with like-minded friends.

Philosophic Focus:&nbsp;To create a Multisensory event that will encapsulate the philosophy of the &ldquo;Peak Experiences.&rdquo; Three characteristics of &ldquo;Peak Experiences&rdquo; are fulfillment, Significance, and Connectedness. People often experience these peak experience feelings during the apex where our minds, bodies, and senses are fully engaged; and much like the flow state that occurs during the making and enjoying the arts. The poet Fernando Pessoa said, &ldquo;the value of things is not the time they last, but the intensity with which they occur&rdquo; therefore a brief engaged and fun sensory exploration with the &ldquo;tasteful&rdquo; Haute-art will create peak experiences, which the famous Maslow believes that &ldquo;can make life worthwhile by their occasional occurrence.&rdquo; A rare precious NY moment is the goal.&nbsp;

&quot;Arts connect the Artists to the people, and through them, the people are connected to the Artists.&quot;

Demographics/Attendees:&nbsp;we had 100 guests: broad range of art creators, industry leaders: w&amp;S, tech, real estate, law, etc., entrepreneurs, Art Curators, Tech Founders, Commercial Real Estate Owners, Gallery Owners, Artists, press, journalists, and local media.

Recap the first one:

The results from this creation brought together passionate and empowering professionals to promote an experience that celebrates the human multitudes in style and interests of 2022 (and beyond). by engaging your senses through a combination of Wine, Spirits, Food, Fashion, Arts, and strong network of exciting people. Focusing on creating memorable moments that are conceptually meaningful, artistically integrated, marketable, and highly engaging. This is the first of an ongoing series of events in similar nature. The event on March 20, 2022, would serve as our launch activation piece to promote future events, and to add value to our sponsors, patrons, and talent partners.

Focused on Impressionism&hellip;&nbsp;born in 1830 and stabilized in 1960 in Paris. The style is a more direct representation of its current period and&nbsp;captures&nbsp;the reality in colorful strokes.&nbsp;We&nbsp;aligned&nbsp;&ldquo;Romance&rdquo;&nbsp;music by Debussy (well-known impressionistic composer), paired with Maison Drouhin Nuite Saint&nbsp;George&nbsp;burgundy for its accurate&nbsp;representation of the classic pinot noir favor reality/typicity.&nbsp;Monet is the most recognizable impressionist visual artist.

&nbsp;

Focus of second event:

While the paintings are based on the real world, Impressionists paint the scene as if they had only glanced at it for a moment. Expressionism is directly focused on the emotional response of the artist to the real world, using disproportionate sizes, odd angles, and painted in vivid and intense colors.

Expressionism:&nbsp;around 1905-1920 started in Germany and spread throughout Europe: VG, Edvard Munch,

In relation to wines? More modern winemaking and fuller body styles that embrace the darker days to come and fuller flavor foods of fall and winter.

We will kick it off chronologically from opera from Germany with Alsatian wines to pair to that&hellip; we have some featured artist sommeliers to lead the sips; then progress to France where expressionism thrived, and realities distorted through colorful unique emotional expressions&hellip; we will have wines to pair to that distortion.

&nbsp;When and who.

&nbsp;The next Sensory installation is September 25th, 2022 at 4pm. There is a VIP BYO part for wine collectors to share some treasures from the decades 70&rsquo;s-90&rsquo;s.&nbsp;

&nbsp;

&nbsp;

BRAT

Bocca di Lupe

Gap Weekend: A Film Shoot in Wine Country

Alba Restaurant

Alba

10 Greek Street

L'Auberge Chez Francois

Andrew Edmunds

Salt Seafood and Oyster Bar

Matteos Ristorante Italiano

Matteo's

Meiomi produces high-quality, approachable wines that showcase the best of California's wine regions. The winery focuses on blending multiple vineyard lots to create a wine that is greater than the sum of its parts.

Acclaimed New American spot serving upscale fare in buzzy environs, plus a raw bar & live jazz.

Per Se

homepage

CorkRules application allows you to discover wines at your favorite restaurants, learn with friends and be confident with price transparency. Order wine with confidence at restaurants and retailers. Get personalized recommendations. #DrinkWhatYouLove

Steve & Cookie’s By the Bay

Pavillon de Chavannes

Domaine du, Cote de Brouilly Cuvee NV

Beaujolais, France

Arnot Robert Sauv Blanc Randle Hill Yorkville Highlands Arnaud NV

USA

Far Niente Napa Valley NV

Napa Valley, USA

Round Pond Estate 'Premiere Napa Valley' Cabernet Sauvignon, Rutherford NV

Rutherford, USA

Château Faure Beauséjour

Fronsac 2016

Blend

Fronsac, France

Domaines Ott

Clos Mireille Blanc de Blancs NV

Blend

France

Domaine de Terrebrune

Terroir du Trias Bandol Rouge NV

Blend

Provence, France

Stag's Leap Wine Cellars

AVETA Sauvignon Blanc NV

Sauvignon Blanc

California, USA

Gérard Boulay

Sancerre a Chavignol Blanc NV

Sauvignon Blanc

Loire, France

Cakebread

Chardonnay NV

Chardonnay

Napa Valley, USA

Domaines Ott

By.Ott Rose NV

Blend

Provence, France

Jonathan Didier Pabiot

Pouilly-Fume NV

Sauvignon Blanc

Loire, France

Foucher Lebrun

Le Mont Sancerre Blanc NV

Sauvignon Blanc

Loire, France

Pascal Jolivet

Sancerre Blanc NV

Sauvignon Blanc

Loire, France

Seghesio

Sonoma Zinfandel 2020

Zinfandel

California, USA