Aging

The process of intentionally holding a wine for a period of time so that the components in it can integrate and the wine can grow softer and possibly more COMPLEX. Wines are generally aged first in a barrel and later in bottles, since wines evolve differently in each vessel. The length of time any wine is aged is initially up to the producer, though many of the top European wines by law must be aged a certain minimum number of months or years. Most wines worldwide are aged only briefly before release.

During the French Renaissance, a sommelier’s job involved risking his life.

Answer: True.

During the French Renaissance (a period between the 15th and early 17th centuries), a sommelier (so-mel-YAY) bought the title and paid to become part of the retinue of the king or of a nobleman. The sommelier was responsible for stocking food and wine for journeys in a carriage called a somme. However, simply stocking provisions was not the sommelier’s most important job—keeping his lord alive was. By taking a bite of each dish and a sip from every goblet of wine before it was presented to his lord, the sommelier performed a life-saving service. Needless to say, while being a sommelier isn't easy, modern-day somms do not work in quite such hazardous conditions.

“People who say, ‘You can’t drink the good stuff all the time’ are talking rubbish. You must drink good stuff all the time. Every time you drink a bottle of inferior wine it’s like smashing a superior bottle against the wall. The pleasure is lost forever. You can’t get the bottle back.”

― Len Evans (1930-2006), Founder of Australian Wine Bureau, Columnist for The Australian Women’s Weekly

― Len Evans (1930-2006), Founder of Australian Wine Bureau, Columnist for The Australian Women’s Weekly

Get WineSpeed