Is it true that older wine begins to taste like worshire sauce? If so, why would it be so valuable? Thanks?!
General aging rules:
Dry wines age, sweet wines really don’t.
Dry red wines generally age, dry white can age but not as long.
Think of aging wines like climbing over a mountain. When you first “put the wine down” (dark, temperature controlled area), the wine will slowly get “better” (meaning personality, fullness of taste, etc…). After a certain time (depends upon the wine, alcohol content, etc…) the wine will reach it’s peak. At this point the wine will never taste better. Then the wine will begin to “go down hill” and eventually end up flat tasting or even vinegar. Aging is both your friend and your foe. The aging timeframe will depend on grape/wine type, alcohol content, residual sugar, temperature, light among other things.
I’ve never heard the Worchester Sauce comparison before, but wines with a vinegar taste are generally old and/or have been exposed to oxygen too long (in young wines usually due to a bad or cracked cork which doesn’t seal properly).
The value is somewhat personal to the seller and the buyer. A particularly good year for the vineyard or style. A historic event tied to the vineyard of wine itself. Many of the uber expensive wines that are extremely old will never be drunk. I grant you that this is because of the extravagant prices, but also because the wine itself most likely has turned to vinegar or worse.
Remember, just like any other collectible be it comic books, coins, stamps, or wines, the item is only worth the price if you can find someone willing to pay the price.
Answers: One word, oxidation.
General aging rules:
Dry wines age, sweet wines really don’t.
Dry red wines generally age, dry white can age but not as long.
Think of aging wines like climbing over a mountain. When you first “put the wine down” (dark, temperature controlled area), the wine will slowly get “better” (meaning personality, fullness of taste, etc…). After a certain time (depends upon the wine, alcohol content, etc…) the wine will reach it’s peak. At this point the wine will never taste better. Then the wine will begin to “go down hill” and eventually end up flat tasting or even vinegar. Aging is both your friend and your foe. The aging timeframe will depend on grape/wine type, alcohol content, residual sugar, temperature, light among other things.
I’ve never heard the Worchester Sauce comparison before, but wines with a vinegar taste are generally old and/or have been exposed to oxygen too long (in young wines usually due to a bad or cracked cork which doesn’t seal properly).
The value is somewhat personal to the seller and the buyer. A particularly good year for the vineyard or style. A historic event tied to the vineyard of wine itself. Many of the uber expensive wines that are extremely old will never be drunk. I grant you that this is because of the extravagant prices, but also because the wine itself most likely has turned to vinegar or worse.
Remember, just like any other collectible be it comic books, coins, stamps, or wines, the item is only worth the price if you can find someone willing to pay the price.
if it taste like it smells i would not want it.
Yes plus drinking wine that over one to two years old gives you a fat cat and dog
No they don't taste like Worcestershire Sauce, they remain tasting like wine.
The value normally comes from a spectacular vintage or the rarity of the wine.
If it tastes like worshire sauce, then the cork has gone bad and air has corrupted the wine. When air gets to wine it will eventually give it a vinager like taste and aroma. older wines have a greater chance of being subject to this because of time. Value has to do with age, vintage, and rarity.
I've never heard that comparison before. Many wines taste better after they have aged. What kind of wine are you talking about?
no it is not true,but make sure you buy an expensive bottle.