Wine Time Travel: Everything You Need to Know About Older Bottles

March 12
46 mins

Episode Description

Time travel exists—and it comes in a bottle. In this solo deep dive, we're exploring everything you need to know about older wines, from what actually happens as wine ages to how to find, store, and serve bottles with serious age on them. Drawing from years of working with Press Restaurant's legendary cellar—one of the largest collections of Napa Valley wines dating back to the 1950s—we break down which wines are worth cellaring, what "good funk" really means, and why you don't need a million-dollar cellar to enjoy the magic of aged wine. Whether you're curious about that 2015 Rioja in your glass or wondering if your closet can double as wine storage, this episode answers your most-asked questions about drinking through time. Spoiler: sediment is your friend, and no, you don't have to finish the bottle in one sitting.

Wine: 2015 El Centimo Real Rioja

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Previous Episode Reference:

Wine Regions/Styles Discussed for Aging:

Regions Known for Age-Worthy Wines:

  • Napa Valley, California (Cabernet Sauvignon)
  • Bordeaux, France
  • Burgundy, France (Chardonnay, Pinot Noir)
  • Rioja, Spain (Reserva, Gran Reserva)
  • Barolo, Piedmont, Italy
  • Brunello di Montalcino, Tuscany, Italy
  • Champagne, France (can age 50-70+ years)
  • Mosel, Germany (Riesling)
  • Sauternes, France (sweet wines)

Grapes That Age Well:

  • Red: Cabernet Sauvignon, Nebbiolo, Sangiovese, Tempranillo
  • White: Chardonnay, Riesling
  • Sparkling: Champagne

Grapes/Styles That Don't Age Well:

  • Rosé (with rare exceptions)
  • Sauvignon Blanc
  • Pinot Grigio
  • Albariño
  • "Chillable reds"

Wine Storage & Serving Tools Mentioned:

  • Repour wine savers (wine preservation)
  • Coravin (wine preservation system)
  • VinSling Wine cradle (for serving bottles with sediment)
  • Decanter
  • Flashlight (for checking wine color/condition in bottle)

Key Concepts Covered:

  • Oxidation in wine aging (controlled vs. uncontrolled)
  • Temperature control for wine storage (55°F ideal)
  • Sediment formation and handling
  • Decanting aged wines
  • Color changes in aged wine (browning, brick-red hues)
  • Primary vs. secondary vs. tertiary aromas/flavors
  • Tannin and acidity's role in aging
  • Cork storage myths (lying down vs. standing up)
  • Vintage variation

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