In today's post, Alice Feiring speaking of Sagrantino, states that, "... and the wine has proved to be one that does not age for a long time". All of the Sagrantino I have had has been very tanic and reason would suggest that the inherent tanins, and their preservative qualities, would allow the wine to age considerably. Other than acid and (I assume) tanins, what allows a wine to age and/or be preserved naturally? Or what is it about Sagrantino that does not allow it to age?
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Aging Sagrantino
- Thread starter JasonA
- Start date
originally posted by MarkS:
Jason - the link is not working. Is she saying NOT aging Sagrantino??? This counters everything I've thought about the grape. Setting mine aside for a loooong vacation the backside of my cellar. Could you repost the link?
Fixed the link and she does not say explicitly to NOT age Sagrantino, she implies that it does not age - if there is a difference in that statement.
Eden Mylunsch
Eden Mylunsch
Maybe what she meant to say was not that Sagrantino doesn't age, but that it doesn't evolve over time.
Like me. I'm getting older and I'm changing but that doesn't necessarily mean that there's any improvement.
-Eden (just calling 'em as I feel 'em)
Like me. I'm getting older and I'm changing but that doesn't necessarily mean that there's any improvement.
-Eden (just calling 'em as I feel 'em)
Levi Dalton
Levi Dalton
The 2001 Milziade Antano Sagrantino di Montefalco (non-Colleadole) is starting to show very nicely these days. And I would hazard would show even better in a few years.
originally posted by Eden Mylunsch:
Maybe what she meant to say was not that Sagrantino doesn't age, but that it doesn't evolve over time.
Like me. I'm getting older and I'm changing but that doesn't necessarily mean that there's any improvement.
Kinda like the petite sirah argument...(add to this as seen fit: old-school Rioja, tannats from Uruguay, etc)
Charles Weiss
Charles Weiss
originally posted by mlawton:
course, without the scourge that is emoticons, how would you know that I was being facetious? Unless, of course, you were our friend from over near Martys with the cellar full of Bea.
I wish I had a friend like that!
I've not tasted any Sagrantino except Bea more than a couple of years from release, and Bea only started making a Sagrantino secco in 1994. I certainly don't have the experience to say Sagrantino is age worthy, though agree with others that it seems like it should be. Bea Montefalco Rosso goes back further, and seems to age well, but that just has a small minority of Sagrantino.
I'd welcome an opportunity to crack the lone bottle of 1994 I have left in the interests of science, but only with collaborating fellow scientists. I hope it isn't corked or explosive.
Charles
Levi Dalton
Levi Dalton
I could see it if someone were to say that Sagrantino Passito doesn't really age well/evolve or that it ages at a glacially slow place.
Michael Malinoski
Michael Malinoski
originally posted by Charles Weiss:
I'd welcome an opportunity to crack the lone bottle of 1994 I have left in the interests of science, but only with collaborating fellow scientists. I hope it isn't corked or explosive.
Charles
Doesn't PMAC carry a specialty tool in his jeebus traveling bag to deal with explosions??
Charles Weiss
Charles Weiss
originally posted by mlawton:
um, I think that's actually charles' bedpan/decanter. but that's for explosions of another sort.
The urinal decanter is for when people piss me off.