How to Identify Old Wine: Separating Trash from Treasure

TLDRLearn how to identify the quality of old wine and separate the good from the bad. We explore four wines, ranging from 20 to 160 years old, to explain the factors to consider, including region, grape variety, producer reputation, and closure type. While one wine proves to be a treasure, another has turned into vinegar. Watch to discover key insights and tips for evaluating the ageability and potential of old wines.

Key insights

🔍Region, grape variety, producer reputation, and closure type impact the quality and ageability of old wine.

🍷Wines made from high-quality grape varieties can mature gracefully over time.

❌Old wines stored in bad conditions or past their prime may not be enjoyable.

🧇Screw caps can provide better aging potential for wine compared to natural cork closures.

🌹Rosé wines, like Vintage 1969 Vice Habs, are not typically made for long-term aging.

Q&A

Can old wine be poisonous?

—No, old wine doesn't spoil like fresh food. While the taste may deteriorate, drinking old wine in moderation is safe.

What impact does residual sugar have on aging wine?

—Residual sugar can help preserve wine and allow it to age, especially in sweeter wine styles.

How can I tell if a wine has turned into vinegar?

—Appearance, smell, and taste are indicators. If a wine is brown, has a vinegary smell, and tastes sour, it has likely turned into vinegar.

What factors contribute to the ageability of wine?

—The grape variety, acidity, tannins, sugar levels, and overall balance impact a wine's ageability.

Are screw caps suitable for aging wine?

—Screw caps can provide a more airtight seal, potentially preserving wine better than natural cork closures.

Timestamped Summary

00:37Introduction to the video and the importance of identifying the quality of old wine.

01:07Exploring the first wine, a 2007 L Ro VI sh from burgundy, and considering factors like region, grape variety, and closure type.

03:53Tasting the wine and assessing its color, aroma, and taste.

09:39Examining the second wine, a 1976 Vine D alai Al Capel H laser from Germany, and inspecting the deteriorating cork.

09:58Evaluating the wine's appearance and taste, noting signs of oxidation.

11:27Analyzing the third wine, a 1969 Vice Herst from Baden, Germany, and discussing its low-quality classification and rosé style.

13:31Examining the deteriorating cork and tasting the wine, finding signs of spoilage and vinegar flavors.

13:58Discussing the impact of natural cork failures and the evolution of closure types like screw caps.

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