The Wine Press • April 2019
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How to Spot (and Save) an Age-Worthy Wine
By Kevin Brunette
How do you tell if a wine will improve with age? Oddly enough – and thank goodness — just spending more money on a bottle won’t guarantee that it will age well. Instead, there are a few key characteristics to look for in cellar-worthy wines.
Reality Check: Most Wines Aren’t Designed to Age
Contrary to popular belief, most wines these days don’t improve with age. In fact, the majority of wine we see in stores today won’t age for very long at all. As a general rule, you can assume that everyday red wines have about a 5 year lifespan while everyday white and rosé wines have about a 2–3 year lifespan.
Key Characteristics of Age-Worthy Wines
Here are some key traits of wines that are age-worthy, along with tips on storing wine for longer periods of time.
Red Wines
- Color - The density of the color (how opaque it is) isn’t necessarily as important as the vibrancy of the color. Red wines that have prematurely aged often appear duller and sometimes have a more yellowish tint at the rim.
- Tannin - Red wines that age well generally have higher tannins (the astringent, bitter taste in wine). Tannins act as antioxidants and help preserve freshness in red wines. Of course, some wines that taste better in 10 or 15 years are a bit astringent when they’re first released. Two classic examples of red wines that have high tannin on release would be Barolo and Bordeaux.
- Acidity - While there is no exact pH that indicates age-worthiness, red wines that have higher acidity (a lower pH) generally last longer. A low pH acts as a buffer against chemical changes that break down wine including oxidation.
- Alcohol-Level - Fortified wines are wines with added spirits (including Port) that have around 20% Alcohol by Volume (ABV). The fortification process produces some of the most age-worthy red wines of them all. For example, there are still some Maury (a French fortified sweet red) wines that can be found from the 1920s that are still quite vibrant!
- Complexity - A wine that isn’t complex to begin with won’t become complex with age. Think of that “basic” person you knew in high school, chances are they are no more interesting now than they were then.
White Wines
- Color - Since white wines do not have anthocyanin (the red pigment), the rules for white wine are a bit different. White wines darken as they oxidize and thus, many age-worthy white wines start out nearly clear in color. White wines are usually over the hill (oxidized) when they turn yellowish brown.
- Acidity -Just like with red wines, white wines with a lower pH (higher acidity), are more resistant to chemical changes that occur with age, including oxidation and the development of volatile acidity.
- Sweetness - At higher levels, sweetness acts as a preservative and increases the age-ability of white wines. This is why some dessert wines such as Sauternes and Tokaji (“Toe-Kye”) have been noted to age for 50 or more years.
Tips on Aging Wine
If you live in a place where your home exceeds 70 °F (27 °C), using a wine fridge or underground storage is highly recommended. It’s been shown that fluctuating temperatures will accelerate aging at a rate of 4 times faster than the consistent climate of a cellar.
If you’re serious and hope to store wines long term, it’s a good idea to create a climate-controlled space with a constant 54° F (12 °C) and 75% humidity.
If the wine has a natural cork, make sure you store it on its side to keep the cork from drying out and shriveling.
What PRP wines should you consider for long term cellaring?
Drink Now or within Three Years
- Chevalier de Bayard
- Travicello
- Vallagarina Rosato
- Duca d'Amalfi
- Cape Root Chenin Blanc
- Moscato
- Chevalier de Bayard Blanc
- Golden Grape Unoaked Chardonnay
Aging Potential - Three to Five Years
- Zinfandel
- Tres Magi
- Jumilla
- Rosso Vino Passito
- Petite Sirah
- Squinzano
- Angel's Drop Chenin Blanc
- Casa Nueva Chardonnay
- German Kabinetts
Aging Potential - Five to Ten Years
- Angel's Drop Red
- Nero d'Avola
- Cindus Tempranillo
- Klawer Cellar Pinotage
- Bor Forras Cabernet
- Badesco Super Tuscan
- Montepulciano d'Abruzzo
- Vouvray
- German Spatleses & Ausleses
Aging Potential - Drink within Ten to Twenty Years
- Grand Cru Bordeaux
- Barolo
- Brunello
- Amarone
- Ice Crystal
- Eisweins
I based these assessments off of what I would say when these wines were first released. It's important to note that some wines are not released until they've already had substantial aging, such as the Oligitum Reserva (a 2013 wine released in 2019).
I encourage every client to begin exploring the joys of age-worthy wines. The benefits of purchasing in case quantities means that you can always set a few bottles back to enjoy over time, noticing the subtle changes as the wine matures. And once you hit that elegant, beautiful peak, drink up and enjoy!
Kevin Brunette is the National Wine Educator for PRP Wine International.
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An Interview with the President...
Reflecting on 35 years with PRP Wine
This February, Geoff Dubbins, president of PRP Wine, celebrated his 35th year with the company. Throughout his tenure with the company, he has observed America's love of wine grow and evolve.
Tell us a little about your history with PRP Wine?
I started with PRP’s predecessor, Emissary, in February 1984 as a Wine Consultant. In 1985, I won the annual World Wide competition and earned the Rising Stars trip. After a couple years as a Wine Consultant my then Branch Manager, Peter Veniziale recommended me for management. My first assignment was the office in Boston. After about 6 months, I was transferred back to Chicago where I ran the Chicago Central office. I was promoted to District Manager in 1990 and then to Vice President of Sales in 2005, ultimately taking on the responsibilities of President in 2008.
What attracted you to PRP Wine and what kept you?
I was in marketing and promotions for Miller beer and wanted to get into sales but not route sales. I answered an ad in the Chicago Tribune and started in Chicago.
I love working with the clients. They have always been my favorite part of the job. What kept me in management was the opportunity to help people get better and get more out of their careers.
In your 35 years with the company, how have you seen the wine industry and client wine preferences change?
The biggest changes I have seen in our business are not so much with the model. The tastings are still very similar to those in 1984, with the exception of we rarely did group tastings. Almost everything was 1-2 couples at a kitchen table.
The biggest change is how we communicate with our clients. When I first started, cell phones were just getting popular and very expensive to use, so they were more of a luxury. There was no e-mail or texting, and most people answered their home phone in the evenings, so it was easier to reach them. We used to spend about 20 hours per week on the phone calling clients/leads to book the appointments.
When I first started we only had about 8 wines in the program at any given time (4 of which were German) so that is what the clients bought. Buying wine by the case was much more of a novelty, and there were less ways to find wines. Now we have a much larger range of wines and our clients have many more outlets to choose from. But in the end, our strength is the in-home wine tasting experience and the relationships developed with our consultants.
What’s one of your favorite memories from a wine tasting you hosted?
Too many to choose from, but I will say the favorite ones are the ones where people are laughing and having fun. I do hope they learn some things as well, but the best part of wine is enjoyment.
What are some of your favorite (past and/or present) wines from PRP Wine?
While I always will have a strong affection for the Pieroth family and their wines, I love that we are finding new and exciting wines from new producers all over the world.
What does the future look like for PRP Wine and what goals do you have moving forward?
I see a very bright and exciting future for PRP and how we provide services to our clients. While the private in-home business will still be our core, I see us offering more “wine experiences," tasting rooms, event-style tastings, and new and varied exclusive products.
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Feature Wine of the Month
Angel's Drop Chenin Blanc & Red Blend
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This duet of spectacular South African wines is back! Produced by a wine-making family with 300+ years of experience, these wines bring with them the depth and complexity of South Africa's wine-making history.
The 2017
Angel’s Drop Red pays homage to the greats of the Rhone Region in France. This blend of 51% Shiraz, 42% Mourvedre and 7% Grenache are all grapes that originally came to South Africa via the colonial routes from Rhone. The wine is produced in Swartland along the Western Cape. The wine presents spices from the Shiraz, intense black fruit from the Mourvedre, and a bit of soft earthy tones from the Grenache. Overall the wine offers ripe dark fruit, intense spice, and a touch of white pepper. This wine would be paired perfectly with a nice roasted pork loin.
The 2017
Angel’s Drop Chenin Blanc is made with 100% Chenin Blanc. This grape founds its way to South Africa via the Dutch from the Loire Valley in more northern France. The grapes are sourced from two different vineyard sites to create a balance of freshness and natural acidity. The wine presents as a medium bodied crisp dry white. The wine crosses the palate with fresh stone fruit including peaches and apricots. Then you are hit with crisp and zesty citrus notes. This creates a white balanced perfectly between the fruit and acidity. Perfect all by itself in the coming warm months or next to an amazing plank grilled swordfish.
You can order either of these directly by contacting your local wine consultant! Get them soon, as these wines sell out quickly each year!
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Let us help your favorite charity!
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In every market we serve, PRP Wine International proudly partners with local nonprofit organizations to support their fundraising efforts!
We welcome the opportunity to support our client's favorite charities with a donation of an in-home wine tasting (value $300) to any event with a silent or live auction.
Whether it's a large gala, an annual golf tournament, or a smaller fundraising event, if there's a silent or live auction, we would love to make a donation!
Contact your local Wine Consultant or simply complete the form below to request a charity donation!
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Time to schedule your Spring wine tasting
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Spring has sprung, so let's get together for a wine tasting! We have a ton of new wines being released in the next few months, so now is the perfect time to schedule your in-home wine sampling!
Gather some friends, put out some appetizers, and let's have a tasting to sample some new wines!
To schedule your tasting, email your Wine Consultant or the local Branch Manager!
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Wine Pairing Recipe
Wine Drenched Pork Chops
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Set the table for Easter with these wine-soaked Pork Chops and pair with your favorite PRP white wine!
Ingredients:
- Four 1-inch thick pork chops
- Kosher salt and fresh cracked black pepper, to taste
- 2 Tbsp extra virgin olive oil, divided
- 2 cloves garlic, minced
- ⅓ cup white wine
- ½ cup chicken broth
- Zest + 1 Tbsp lemon juice of one lemon
- 1 Tbsp fresh parsley, chopped
- 1 Tsp fresh rosemary, chopped
Season the pork chops with salt and pepper, to taste. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat. Add pork and cook, turning once, until pork is browned and cooked through, about 3-5 minutes on each side. Transfer pork to serving platter and cover to keep warm.
Add remaining tablespoon of oil to skillet and heat. Add garlic to the oil. Cook, stirring constantly, until garlic is fragrant, about 30 seconds (do not burn). Add wine and broth. Increase heat to high. Cook, stirring to scrape up browned bits from bottom of the pan, until liquid is reduced by two-thirds, about 5 minutes.
Remove the pan from the heat. Stir in a little more salt and pepper, lemon zest and juice, and herbs.
Serve pork chops drizzled with sauce.
Try this with
Casa Nueva Gran Reserva Chardonnay or for a lighter flavor the
Angels Drop Chenin Blanc!
Recipe and pairing courtesy of Lisa Alles, Operations Assistant at
PRP Wine.
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PRP Wine Around the Country
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Michelle Redick, Damon Plumides, and Sue Stetson (with a photo bomb by Gary Voss) celebrating St. Patrick's Day at the Indy Home & Garden Show.
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Barbara Franck, Rob Stahl, Zozo Hoddy, and Alex Stirrat enjoy some great PRP wine as they relax after the St. Louis Home & Garden Show.
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PRP Wine's National Wine Educator Kevin Brunette snuck off to Napa Valley for some "professional development," which of course included lots of wine!
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