If you buy red wines to age in the cellar, even if for just a few years, then what follows here is the proverbial tip of the ice cube (since icebergs are fast disappearing from the earth).
Decades ago I and other budding wine lovers with a passion for mature wine often debated about what we said was a key question in the aging process: We routinely asked ourselves, “Does it have the fruit to outlast the tannin?” That was the common wisdom of the day; we were all pretty sure that it helped us to dissect Cabernets (like Dunn and Diamond Creek)—and we worried whether it was safe to pay $7.50 for a bottle and then age them.
What we didn’t know then was that there we were making bad assumptions, such as relying so heavily on tannin as an aging key. Indeed, an article such as this with its 973 words can barely open the discussion on the role of tannin in red wine. An entire book—a very large one—might not do justice to the subject since it is remarkably complex and is changing as we write. Dan Berger’s Vintage Experiences. Read the whole article