1972 was a disappointing vintage for most wines, leaving many wine enthusiasts with a less than stellar experience. As an expert sommelier and brewer, I have to be honest and say that the overall quality of wines from this vintage is not something to get overly excited about. However, there may still be a few gems worth exploring, particularly in the top red, fortified, and dessert wine categories.
When it comes to red wines, it's important to note that the 1972 vintage was plagued by unfavorable weather conditions in many regions. This resulted in wines that lacked depth, complexity, and aging potential. Most red wines from this vintage have likely passed their peak and are not recommended for drinking now. However, there may be exceptions among the top-tier wines from renowned producers in regions like Bordeaux or Burgundy. These wines may have had better vineyard management and winemaking techniques that allowed them to retain some of their qualities. Careful research and expert opinions should guide your decision if you come across any of these wines.
Moving on to fortified wines, such as Port and Madeira, there is a bit more hope for finding drinkable options from the 1972 vintage. Fortified wines have the advantage of being more stable and capable of aging gracefully. Some vintage Ports or Madeiras from 1972 may still possess the rich flavors, complexity, and structure that make them enjoyable today. These wines are often produced in limited quantities and by respected producers, so it is worth exploring their offerings if you are a fan of fortified wines.
For dessert wines, particularly those made from late-harvest grapes or affected by noble rot, there may be some hidden treasures from 1972. These wines are often crafted to have high sugar levels and acidity, which can contribute to their longevity. If you are fortunate enough to come across a Sauternes from 1972, it could still offer the luscious sweetness and complex flavors that make these wines so special.
In my personal experience, I have had the opportunity to taste some wines from the 1972 vintage, and while they were not mind-blowing, there were a few that surprised me with their resilience and charm. I recall a 1972 Bordeaux from a renowned producer that, despite its age, still displayed some fruitiness and elegance. It was not as powerful or intense as younger vintages, but it had a certain grace and finesse that made it enjoyable.
To summarize, the 1972 vintage was generally disappointing for most wines. If you are considering drinking wine from this vintage now, it is advisable to focus on the top red, fortified, and dessert wines. Even then, careful research and seeking expert opinions are crucial in order to find those rare bottles that have stood the test of time. While the overall selection may be limited, there may still be a few hidden gems worth exploring for the adventurous wine enthusiast.