Just wondering what wines others actually prefer young.
Am I a complete exception that I drink 20-30% of my Brunellos young, often even upon release? Or do others feel the same? I do prefer them much older and well after the dried fig flavor really takes over the tart cherry, but I also often love them young, after a very long decant.
Southern Rhone Grenache heavy wines (excluding CdP) I actually prefer very young while the primary fruits are still dominant. Does this resonate for anyone else?
(I just rechecked the % on my Brunellos. I was way off. I have drank 12% of my 2013-2015 Brunellos.)
In particular these are a few wines that I usually like or plan to drink a few bottles early.
(1-2 years from release)
Beaucastel CdP
Barolo or barbaresco
Red Burgundy
OR Pinot
Musar
Iâve been thinking about pulling a 2015 Sassetti to pair with Christmas prime rib and this may be the push I needed. Think 3 hour decant is enough? Small sample size, but the recent CT note sounds like a good time!
Havenât had the 2015, but I had the 2013 on 5/5/2019 and I was very happy with it young, but even more optimistic for around 2030. I think 3 hour decant might still be a little short especially if it will be around cellar temp. If you plan on leaving it in the decanter and drinking it over 2-3 hours, a 3 hour decant might be perfect though so you can see the changes over the next 2-3.
It made me giggle to see this on your list on a âdrink youngâ thread (I know what you meant, but still).
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Off-Topic Ramblings: I was 18-19 years old when I first encountered Chateau Musar (early in my retail days). My initial reaction, spotting this ânewâ product on our wine rack at ~5 years after the labelled vintage date, was total confusion.
I asked my manager if heâd been conned into some bait-and-switch. I was convinced - there was no way this was the current vintage. How innocent I was; how absolutely self-assured I was in my youthful ignorance.
2015 Siro Pacenti Brunello di Montalcino Pelagrilli
30 min in the bottle before sampling.
2 hour decant
3 hours before starting the last glass
Although I enjoyed this young, there is not enough sweetness to justify drinking so young and such good structure that I wont open any of my last 3 until 2030. Now is the only chance to drink it young. Would be a waste between 2022-2026 imo. I enjoyed it, but mostly just more excited to try it again in a decade.
exactly⌠I dont mean so much young in age, but young in its period of maturation. Immature might even be a better word, if it didnt come with a negative connotation. I usually think âyouthfulâ vs âmatureâ. Sometimes we donât even get to experience the âyoungâ period for some wines because they are released so far down the road, but the aromas and flavors tend to be consistent when considering region and varietal, and its just the year that it is hitting its âyoungâ peak that varies.
The flavors of a young Sauternes are consistently different than a mature Sauternes, but the specific age that would be considered âyoungâ can vary by producer and vintage. So the question is more about whether anyone prefers the citrus and honey of a young Sauternes more than (or as much as) the butterscotch and caramel of a mature one. Or with Sangiovese, the tart cherry and cranberry over the dried fig and hazelnut.
I tend to prefer younger Burg. I have enjoyed wines most would call infanticide and tend to prefer even my aged Burg still on the upswing of the curve. I donât have as much experience with really mature Burgs, but even the ones Iâve had havenât been my favorites.
Piedmont and Bdx on the other hand, much much better the older they get.
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