Does Vin de Liqueur age?

It's quite good. Macvin isn't really my thing so I can't expound too much, but others who had it at the same time swore by it. I have no idea if it will benefit from age.
 
Bryan, vin de liqueur doesn't age in the sense of evolving or improving with being cellared. Some vins de liqueur, such as Pineau des Charentes, are aged before bottling (5 years, 10 years, 15 years) and take on characteristics of that process (in barrel). But once bottled, there you are.

I have heard different things about how long a bottle will "keep." Five to ten years seems to be the thought. But as so many things in wine, precision is often spectral.
 
When i tasted last with houillon, we talked about his macvin or "vin de liqueur" and aging.
He opened a 1997 he made from a different blend of grapes, to show us the difference between the two, but also the effect of age on the wine. I haven't tasted the 1997 upon release, as i am a little younger than most here, but the wine was perfectly fine and actually elvoved in a very interesting (good) way. I don't write TN's and unlike rosenthal i can't tell you about every single wine i tasted in my life, so that's all you get.
 
originally posted by SFJoe:
originally posted by Bryan Garcia:
Sharon - Just found your blog. Look forward to reading it.
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Make her write more.
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She's busy writing the definitive exposé of the wine geek message board twitter facebook online offline inferiority complex, bursting with fascinating characters discussing the merits of 82 v. 81. In the smithy of her keyboard, she will forge the uncreated conscience of our subspecies.
 
I think the problem is that (heh) vins de liqueur are just not that food-friendly. Unless maybe you're American and you like ketchup on a burger and a Coke alongside.

On a more serious note, I've only tasted one of them over "time" (time being, like, three years)—Selosse's "Il Etait Une Fois." It has been its way.

I've had old Pineau des Charentes and Pommeau that's been kept and haven't seen a difference. But I think Guilhaume's contribution is v interesting and would like to hear more.

Ian, wtf, shooting down people for a brilliant spark of rhetoric? I say this not because I'm involved, but because... Oh, wait, maybe you are making a comment to him and others: Stop talking about S's W B.

I will not make the ob.joke that I "paid" Oswaldo for writing his comment. He is far too expensive, and he pulls the rug out from under you and writes whatever he feels like, after. It's a totally bad deal.
 
Most VDL are not interesting nor complex, that's for sure, but selosse, houillon, and a few more are actually making a great job at it. This is not my "thing" but i definitely liked the style of "il etait une fois", more than that, i thought it was brilliant.
 
Yes, but precisely because it was Selosse through the lens of a VDL! Wild that it kept its (his) character. It was "un exploit," for sure, almost like a joke. As though Marc Ollivier made a sweet wine that tasted like Clos des Briords.

(I say this to give context to our Muscocentric readership.)
 
originally posted by Sharon Bowman:
Yes, but precisely because it was Selosse through the lens of a VDL! Wild that it kept its (his) character. It was "un exploit," for sure, almost like a joke. As though Marc Ollivier made a sweet wine that tasted like Clos des Briords.

(I say this to give context to our Muscocentric readership.)
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not an "exploit" in my opinion. A great wine, like what anselme is usually making,but in a different style. I just see it a little differently than you winegrrl. To me, if a good winemaker spends the time and effort to come up with a VDL, and put his name on it, i see no reason that it should be "just not that good"... Overnoy makes a vin de cuisine, a vin de liqueur, and they all have a purpose, and in my opinion, they all make sense.
 
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