If you were to age a bottle of wine, how long do you think you’d age it for? And let’s be honest, where exactly is your “wine cellar” located? The basement? Under the kitchen sink? Or like my mother, above the hot stove?
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I have a 34 year old bottle of hunting port on one of my kitchen shelves.
Does that make it fine aged wine or just an antique?
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I wouldn’t. My husband knows too much about wine making/alcohol/fermentation to buy into the long-term aging stuff anymore.
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I don’t care enough about wine to age it, but I’ve been known to cellar a craft beer for an extra year or two before serving, to punch up the alcohol content.
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