As a sommelier and brewer, I have had the pleasure of experiencing and exploring the world of wine for many years. Bordeaux, with its rich history and renowned wines, has always held a special place in my heart. When it comes to cellaring Bordeaux wines, there are a few factors to consider, including the type of Bordeaux and the vintage.
First and foremost, it is important to note that not all Bordeaux wines are meant for long-term cellaring. The basic Bordeaux AOC wines, which are typically made from a blend of grapes including Merlot, Cabernet Sauvignon, and Cabernet Franc, are best consumed within five years of the vintage. These wines are generally meant to be enjoyed in their youth when their fruit flavors and freshness are at their peak. Cellaring these wines for an extended period may result in a loss of their vibrant characteristics.
On the other hand, there are Bordeaux wines that are built to age gracefully and develop complex flavors and aromas over time. These include the Cru Bourgeois and 1855 Grand Cru Classe wines, as well as top Right bank Saint-Emilion and Pomerol reds. These wines often have more tannins, acidity, and structure, which allow them to evolve and improve with age.
For these age-worthy Bordeaux wines, the length of time you should cellar them can vary significantly depending on the specific wine and the vintage. Some Bordeaux wines may reach their peak after a decade or so, while others can continue to develop and improve for several decades. It is important to note that not every vintage is created equal, and some years produce wines that are better suited for long-term aging than others.
Personal experiences have taught me that certain Bordeaux vintages have the potential to age exceptionally well. For example, the 1982 Bordeaux vintage is often hailed as one of the greatest in recent history. I had the privilege of tasting a 1982 Chateau Margaux a few years ago, and it was a truly remarkable experience. The wine had developed stunning complexity, with layers of flavors and aromas that had evolved beautifully over time. It was a testament to the aging potential of Bordeaux wines.
When it comes to cellaring Bordeaux, it is crucial to provide the proper storage conditions to allow the wines to mature gracefully. This includes maintaining a consistent temperature, ideally between 50 to 55 degrees Fahrenheit (10 to 13 degrees Celsius), and avoiding exposure to light and vibrations. Additionally, it is important to store the bottles horizontally to keep the corks moist and prevent them from drying out.
The length of time you should cellar Bordeaux wines depends on the specific wine and vintage. Basic Bordeaux AOC wines are best enjoyed within five years, while Cru Bourgeois, 1855 Grand Cru Classe, and top Right bank Saint-Emilion and Pomerol reds can be cellared for over a decade or much longer. With proper storage conditions and a bit of patience, these wines have the potential to reward you with a truly exceptional drinking experience.