&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

Congratulations to the winners of the 2023 James Beard Awards! These talented individuals and establishments have demonstrated exceptional skills and contributed to the culinary world in remarkable ways. Here's a praise for each winner

2023 James Beard Award Winners Spotlight

1803 is a Cajun restaurant that brings a little of New Orleans’ eclectic culture to the streets of New York. It’s a sexy, sultry space with a penchant for Deep South decadence and jazz. For a memorable culinary experience, this is the place to bring a date.

Pairing Wine with Cajun Food at 1803

Drops of God, the popular manga series by Tadashi Agi and Shu Okimoto, has been adapted into a television series by AppleTV and has some buzz in the wine world. The AppleTV series tells a story about a competition between Camille's (Fleur Geffrier) estranged daughter and Issei (Tomohisa Yamashita), the protégé after the death of Camille's father, a famous wine collector, to win his world-renowned wine collection valued at $100M+.

Drops of God: The AppleTV Series That Could Save the Wine Industry

Certified sommelier and CorkRules’ resident Somm, Michaela Quinlan shares her expertise on the wine list of il Buco. il Buco’s wine cellar holds a selection of over 400 wines and includes an exciting range of lesser-known, artisan wines from Europe. This restaurant has been called "one of the best and most exciting in America" by Gourmet magazine and the wine list has won Wine Spectator’s "Award of Excellence" several times.

Artisan Wines at Il Buco

Orange wine is made from white grapes, but the skin stays in contact with the juice longer during the maceration period, which increases the tannins and turns the normally white wine a more golden hue. The longer the contact,  the darker the hue, which increases the tannins and a stronger intensity. Pinot gris and malvasia are two common grape varieties used to make orange wine, but if you dig a little deeper, explore a little further, you can find some delightful orange wines along the border between northeastern Italy and Slovenia where orange wines are madefrom indigenous grapes on the region, including sauvignon vert (friulano), ribolla gialla, and pinot grigio.

Pairing Orange Wines at Pasquale Jones

The Lobster Club in the Seagram Building, New York City is a Japanese Brasserie that is renowned for its unique interpretation of Japanese cooking and Sushi, and what’s even more exciting is that it has an extensive wine list.

Fine Wines at The Lobster Club

Unless you are born into a vineyard, grow up in wine country, a career in wine is not a go-to profession for most graduates. But for some people, their love of wine and career path are intertwined. This is how it was for Jane Lopes, sommelier, co-founder of Legend Imports, and author of Vignette: Stories of Life and Wine in 100 Bottles.

Stories of Wine & Life with Jane Lopes, Sommelier, Author and Co-Founder of Legend Imports

CorkRules has been presented with the BMMA ‘Best New Mobile App” Platinum award, the highest award achievement in category.

CorkRules Wins the 2023 BMMA Platinum Award for "Best New Mobile App"

Pairing wine with Asian food is a common dilemma. Just what should you order with the Spicy Yellowtail Yu Sheng or the Mongolian Lamb Chops? How do we make palatable choices that cross cultures and bring out the best in each location’s use of herbs and spices?

Pairing Wine with Asian Food at Buddakan

Michaela Quinlan, certified sommelier, and Robert Tas cross the border into Canada where they review the wine list at Stratus in Toronto.

Wine List Review of Stratus, Toronto

Michaela Quinlan

Stratus

Stratus:

RT: Hello and welcome to CorkRules!&nbsp;

A podcast where,&nbsp;in each episode,&nbsp;we will review a wine list from your favorite restaurants. I&rsquo;m your host Robert Tas along with Michaela Quinlan, certified sommelier.

Hello Michaela,&nbsp;it&rsquo;s great to be back together for another episode.

&nbsp;

MQ: Hi Robert!

&nbsp;

RT: Before we jump in, let&rsquo;s talk about CorkRules.

We created CorkRules to demystify wine lists because we know from experience, that sometimes when we get that list handed to us, well&hellip; it can be intimidating, and even a little daunting.

&nbsp;

Our aim is to help prepare you to navigate that list, find those hidden gems, or value wines or that special bottle that will take your dining experience over the top. So, sit back and listen as we review your favorite wine list.

&nbsp;

RT: Today we are talking about Stratus. Located in Toronto on the 36th floor of the TD South Tower, Stratus defines Canadian cuisine as a mix of new world flavors and old-world classics.

&nbsp;

Michaela, I can&rsquo;t wait to hear what do you think of their wine list?

MQ: The incredible view and all-day dining options are just as impressive as their wine list. Arranged by grape varietal, Stratus maintains old world meets new world from their menu to their wine list.

RT: That&rsquo;s really great, as you looked the list did you see anything jump out at you?

MQ: Let&rsquo;s begin with the 2019 Vasse Felix Chardonnay form the Margaret River in Western Australia. This highly rated, organic chardonnay is the best of all worlds with bright acidity, melon, and peach, with a hint of salinity, as these grapes absorb the ocean breeze. The creamy, nuttiness on the finish comes from the brief time spent in oak. Truly the best of everything when you are looking to pair with seafood and rich fish.

RT: That is for sure unique. Did you find any others that caught your eye right away?

MQ: Another favorite New World stop would be the 2018 Misty Cove Estate Pinot Noir from Marlborough, New Zealand. This medium bodied Pinot Noir features ripe red fruit, such as cranberries, and ripe raspberries, along with notes of sage, earth, and cola. The bright acidity ads to this wine&rsquo;s incredible ability to pair with lightly sauced proteins and rich, root vegetable dishes.

RT: So Michaela, their list seems to have lots of range but was there anything that you would say is a &ldquo;must-try&rdquo; ?

MQ: I love when wine lists feature local wine. A standout, must try wine is the 2017 Cave Spring, Indian Summer, Late Harvest Riesling, from Niagara, Canada. We love to mention the versatility of the Riesling grape, often discussing wines that are dry to semi sweet. Now is our chance to feature the truly sweet, dessert style, or Late Harvest, Riesling. Late harvest is just that, where the grapes continue to hang on the vine following standard harvest collection. During this time, the grapes begin to raisin and the natural sugars in the grape increase, resulting in aromas and flavors of rich honey, dried apricot, with notes of lemon rind and beautiful acidity. This is a wine to pair with berries with cream and hard cheese.

RT: These are some great calls. So, you know I&rsquo;m getting thirsty and will need to order a bottle with my dinner, where would you guide us?

MQ: Returning to the Old World, consider the 2019 Claudia Ferrero &ldquo;Pepita&rdquo; from Tuscany, Italy. This rich, full bodied Super Tuscan consists of Alicante, Montepulciano, Cabernet Sauvignon, and Merlot and showcases ripe, red cherries, blackberries, notes of black pepper, and firm, round tannins. This is your go-to to pair with richly sauced pasta and proteins.

RT: Ooh, terrific. Michaela, speaking of price, sometimes people have a budget in mind.&nbsp; Any other great value wines you&rsquo;d point us to?&nbsp;&nbsp;

MQ: This is by far my favorite category; finding that exceptional quality and value wine. One to consider would be the 2020 La Guardiense Janare, Falanghina, from Campania, Italy. The Falanghina grape is a crowd pleaser for our fans of Chardonnay and Sauvignon Blanc. This medium bodied, white wine features ripe peach, lemon zest, and bright acidity, with notes of green apple on the mineral finish. This is an excellent companion to shellfish, rich fish, and spicy dishes.

RT: That sounds great. What is your other value selection?

MQ: We know I can&rsquo;t pass by a cabernet franc. So, while you are glancing over the wine list at Stratus contemplating the Cave Spring Late Harvest Riesling, don&rsquo;t miss the 2019 Cave Spring &ldquo;Dolomite&rdquo; Cabernet Franc. This medium to full bodied red wine features ripe black berries, black cherries, and white pepper, with notes of mushroom and earth. Pair this cabernet franc with all savory dishes, all for an excellent price.

RT: Now Michaela, what if I have a big client dinner or special occasion where I want to take it up a notch?

MQ: With the variety of classic flavors on Stratus&rsquo; menu, a classic bottle to consider would be the 2018 Le Domaine d&rsquo;Henri 1er Cru &ldquo;Troesmes&rdquo; from Chablis. This family run winery produces a stellar Chardonnay showcasing aromas and flavors of ripe peach, cantaloupe, ripe green apple, with bright acidity, minerality, and a soft, toasty finish, due to the minimal oak aging. Top Chablis is always a winner, especially when pairing with rich fish, light proteins, and any special occasion.

RT: Michaela Thank you so much for all your great suggestions and helping us navigate Stratus&rsquo; wine list. I can&rsquo;t wait to go try them myself. &nbsp;To our audience, thank you all for joining us here on CorkRules.

If you would like us to review one of your favorite restaurants, please send us email to: <a href="mailto:Info@corkrules.Com">Info@CorkRules.Com</a> or visit our web website where we have a request form available and we will do our best to get it in the queue as quickly as possible. We are looking forward to being with you on another CorkRules episode soon. In the meantime, please check out our website for other episodes of your favorite restaurant wine lists.&nbsp;

And finally, drink what you love and please make sure you drink responsibly.

Thank you.

&nbsp;

End

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Cowboy Star

Eclectic American dishes, plus an annual oyster festival & crab carnival, in a historic setting.

Cracked by Chef Adrianne

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Dear Margaret

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Join us each week as we pour a glass and share top restaurant ‘wine list’ picks, providing you with the knowledge to confidently navigate the ‘wine list’ through somm recommendations, suggested food pairings and masterclass insights.

Washington Platform Saloon & Restaurant

Rodney Strong Vineyards

Cabernet Sauvignon, Sonoma County NV

California, USA

Wynns

Shiraz NV

South Australia, Australia

Highway Winery Merlot, Sonoma Valley NV

Sonoma Valley, USA

Dr. Hermann

H Riesling NV

Mosel, Germany

Silver Stream

Pinot Noir NV

Hudson River Region, USA

d'Arenberg

The Stump Jump Shiraz NV

McLaren Vale, South Australia, Australia

Terra d'Oro

Chenin Blanc - Viognier NV

Clarksburg, USA

Terra d'Oro Winery Chenin Blanc Viognier, USA, California, Central NV

Central Valley, California, USA

Can Blau

Blau NV

Montsant, Spain

Louis Latour

Grand Ardeche Chardonnay NV

Rhone, France

Unruly

Sauvignon Blanc NV

California, USA

Trapiche

Broquel Malbec NV

Mendoza, Argentina

Ca' Bolani

Pinot Grigio NV

Italy

Weingut Carl Ehrhard Riesling Dry, Rheingau NV

Rheingau, Germany

Lava Cap

Reserve Chardonnay NV

Sierra Foothills, California, USA