People collect wine for different reasons: some like to preserve memories of trips or celebrations, others want to save gifts for children and grandchildren, and some simply find joy in drinking older wines—those that exhibit an evolution that only time can nourish.
But what does older wine taste like and what wine should you look for when choosing your investment? How should you store wine? Is there a standard definition for a wine cellar?
We’ll begin with winemaking chemistry and what the winemaking process does to make some wines age-worthy and others not. We’ll also discuss the historic aspects of aging wine, including the story of Thomas Jefferson’s bottles from the late-1700s.
Certainly, not all wines benefit from long-term aging. While keeping a wine too long is one problem, opening a wine too soon is another, so we’ll conduct a varietyto-variety comparison of the most age-worthy wines to reveal which reds and whites can go the distance.
And because like other living organisms, wine reacts either positively or negatively to its environment, we’ll talk about the physical properties of wine storage and serving, including temperature, vibration, ventilation, type of closure, decanting, and stemware.
Throughout, we’ll taste wines from throughout the world—often a younger and older version of the same product. Some will shine, others may not, because sometimes you don’t know until you pop the cork!
A $40 fee, payable to the instructor at the first class, will cover the cost of wine, many of which have been procured specifically for this course, and offer a rare opportunity to taste aged samples of outstanding wines.
Jason Kallsen has been LearningLife’s lead wine instructor for more than a decade. A passionate wine lover and Certified Sommelier, Kallsen has operated Twin Cities Wine Education since 1998, through which he teaches classes, and consults with and trains retailers and restaurant professionals throughout the country. He is featured regularly in the media, including in an appearance on the international broadcast of “Performance Today,” during which he paired wines with classical music. His mantra: “Wine education without intimidation.”