4 ms·

I made a wine kit for each of my children - it makes 30 bottles and we drink one a year on the birthday itself. I've found it helps for scale and as a bonus yo

• petre 3y ago
  You probably know that not all bottled wines age well, in fact only a handful do. Usually high sugar content is important, because the sugar preserves the aromas and keeps them from evaporating. Alcohol content, acidity and tanins also play a role. Most bottled wines are meant to be drank right after bottling or in up to 5 years, white wines less than that. They get more brown or orange as they oxydize. Prosecco and sparkling wines are usually better if they're from the previous year.
  • joelfried 3y ago
    Perhaps you could argue that high initial sugar matters but final sugar content definitely does not. I only like my wines dry with no residual sugar remaining after fermentation is complete. A decade on my big reds are tasting fantastic. I've had exactly one bottle of white go bad on me and it was somewhere in that 8-10 year range. It can definitely happen and would not recommend a white for this kind of thing . . . but this is also how you learn. For someone not wanting to go the "make it yourself" route, I'm sure if you went to a good wine distributor and said you were looking to buy two or three cases of something you want to cellar for a good long while they would be happy to steer you in the right direction.