I open up a Semillon from the Uco Valley in Argentina! Usually semillon is most popularly grown in France and Australia and is the main grape varietal used to make a white Bordeaux.  I love this grape because it tends to be medium to full body (like a chardonnay) and brings weight and depth to the wine and when aged can bring a creamy texture with honey flavors coming through.

 

Today we get into the art of aging wine. The earliest evidence of stored wine goes back to 7,000 year old pottery jugs buried in the dirt floor in Iran. Wine is one of the few consumable goods that can improve with time if stored properly.

 

I talk about the importance of storing wine, the compounds in wine and how they react overtime and the simplest approach to take when storing your wine.  In simple terms, all you really need to remember is that the wine must be kept in a cool, dark place.  Tune in now to get the full details on how to easily age your wine and tips on how to best drink and store your favorites while I open up this semillon and give you my viewpoint on the wine.

 

 

 

1:30 - Intro to today’s wine

3:15 - Describing the terroir where these grapes are grown

3:55 - The art of aging wine

4:25 - Phenolic compounds

6:00 - Binding to proteins

8:18 - Polymerization

10:10 - Environment matters

10:55 - Set your wine up for success

11:25 - Support the compounds in wine

11:50 - UV light is bad for wine

12:30 - The color of wine can tell you how old it is

12:55 - Acidic wine = great for aging

13:40 - Tasting notes

16:05 - Rating of the wine

16:40 - Great experiment when aging wine

 

 

Today’s wine: 2020 Mendel Semillon $26

(Bought it at an Argentinian Bakery in Tamarac, FL called Milanos)

 

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