Wine gets better over time. How many times we said, of heard saying, something
or someone is like a good wine and gets better over time? This probably is one
of the most well known saying of Italy. A wine gets better over time, well, not
all the time. It is however undeniable there are wines that, over time, reach
extraordinary peaks of excellency, likewise it also true some of them - just
after few years - get inexorably worse. Time is a well known relative concept
and this is certainly true for wine too, each wine, territory, area, grape,
vintage and interpretation of man. We cannot in fact define the age of a wine,
like to say, in absolute terms, as this measure changes according to the
characteristics and limits of the wine itself. We can however be sure the
measure of time, better to say, longevity of wine, can be prolonged according
to proper and specific viticultural and wine making techniques.
A wine, in order to challenge time and get better over the course of years,
must be produced with this specific goal in mind. These wines, in fact, are
made with the awareness that, in order to properly enjoy the result of the work
in the vineyard and of vintner, one needs to wait some years. The wait is
frequently worth the time, provided the keeping of wine has been properly done
and with care. Tasting a wine destined to a long aging just after few months,
means to face a huge disappointment. In the glass we will get, in this case, a
wine lacking in harmony and balance, with an evident excess caused by
particular gustatory stimuli, most of the time being more than one. The classic
example is offered by red wines produced with the goal of giving their best
over time: the astringency of tannins can be so aggressive and fierce as
to taste unpleasing. Something producers know very well when they need to taste
their young wines straight from the cask or barrique.
I admit - and I know I am not alone here - when in the glass I have a wine
magnificently embellished by time, the enchantment in each sip, sight and
aroma, is something getting my whole attention. It is impossible not to be
caught in those endless nuances only time can give to wines capable of catching
them in order to make a magic out of them. Time is in fact capable of setting
up a magnificent stage where color, aromas and taste of wine play a majestic
part for the senses, privileged spectators of an unrepeatable show. The actors
on the stage are not always capable of playing such a noble role, however, in
case they are, ladies and gentlemen, all we can do is bowing to the wine with
reverence. A bow to the wine - of course - as well as to those who made it and
let it live, by taking its hand from vineyard to glass. The beauty of the show,
there is no doubt about this, also depends on personal tastes and it may happen
some cannot appreciate or understand what time gave to wine - that wine - to
that bottle.
What amazes me quite a lot is when those shows are played by white wines,
in particular for the fact, according to many, these wines should be consumed
within two years from harvesting. They should change their mind because - in my
opinion - they do not really know what they are missing in uncorking certain
whites after few years from harvesting. Consumers - better to say, most of
consumers - are always looking for white wines of the latest vintage, in
particular in restaurants, virtually after few months from harvesting.
Restaurateurs too are responsible for this, most of the times incapable of
properly suggesting wines to their clients, they just do what can satisfy their
requests: when the clients are happy, everyone is happy. This forces producers
- who are evidently responsible in this nonetheless - to sell their wines as
soon as possible, indeed, to make them with the goal of having them ready after
few months from harvesting.
The few and enlightened restaurateurs who suggest to their clients a white wine
worth to be enjoyed after some years from harvesting, are sometimes accused of
being unfair for the fact they are trying to sell an old wine. On the
contrary, it is easy to serve at a table a red wine having some years of age,
indeed, in this case consumers seem to appreciate the suggestion just because
wine gets better over time. This is true, of course, provided the wine is
red and, even better, important. And who knows what does exactly
important wine mean? Those who wish to pour in their glasses a white wine
at the restaurant, ask for young bottles, very young, virtually a wine which
has just been racked from the cask. The exception is in case it is a white wine
aged in cask or in barrique, in this case they can make an exception. A vicious
circle, unfortunately, forcing restaurateurs to buy young white wines and
producers who, in order to sell their wine, do everything in order to make them
happy. This happens because they do not have the will to make proper decisions
and to sell their wines when they are ready to drink, by telling restaurateurs
they are going to sell the wine only when the bottle is ready to give its best.
There is another style of wine I love to uncork after some time spent to
meditate in the bottle and here, this is quite likely, I am afraid there
are few to be with me in this: classic method sparkling wines. Bubbles
refermented in bottle and with some years of aging after disgorgement, becomes
monuments of extraordinary sensorial complexity, magnificent interpreters of
time. They get an elegant roundness capable of supporting effervescence and
acidity that - despite the time going by - are however alive and stingy. Aromas
are wearing noble clothes, just like precious brocade, giving an endless wonder
and pleasure to the nose. The art of keeping of course plays a very important
role - last but not the least, the role of the one who made it - and can become
a discriminating factor between the apotheosis and the worst disappointment.
For sure, when I see in my cellar a white or classic method sparkling wine
which benefited from the evolution of time, I take my corkscrew and I get
ready to enjoy the show. And I think about those who, unlucky them, have
uncorked that very same bottle few years in advance, my face has a sly and
satisfied smile because they will never know what they missed.
Antonello Biancalana
|