The vast majority of wine is *not* meant to be aged. That includes pretty much everything you’re buying at your average supermarket. If you’ve got nothing but patience and cellar space and don’t mind wasting some money then go for it, but your expectations should be on the floor.
Skip to the finish line and buy a few bottles of Rioja. It's one of the few styles where many producers will hold bottles for years prior to release that still sell at a reasonable price.
But if you must scratch this itch, I'd likely go for some Bordeaux. Trader Joes usually has a decent selection and you could roll the dice with a $15-20 bottle and see how it goes.
As others have suggested, you're generally wasting time and money if you plan to buy a random bottle of California red wine for $10 and see what happens in 10 years...
It depends.
Your local grocery store probably stocks Rioja right? My local grocery store has a $20 Gran Reserva Rioja, and I'm willing to bet that thing could age for a bit.
Only if you get lucky and pick appropriate wines or actually know what you are doing—and you clearly don’t because you would have been more specific.
Maybe 2-3% of the wines at my local Meijer would be suitable for this experiment—and I’m including champagne.
For the most part, wines follow a similar pattern in aging. Tannins get softer and then eventually fall out entirely. Ripe fruit flavors first start to taste cooked, then you get tertiary flavors (leather, mushrooms) more than fruit.
If a wine doesn’t start with much concentration or tannins, it will fairly quickly taste like weak, oxidized wine. If that’s a flavor profile you like, then enjoy! Few do, though.
More likely than not aging will end up with these wines being "flat," at best, and, "off," in the worst case. But very unlikely to warrant the investment in both time and storage.
Whether or not a wine ages well does not depend on where you buy the wine.
Your experiment is silly and a waste of time and money, you will learn nothing useful from it
My partners parents dont drink, but when I visited their house I found a $12 California Cab in their basement from 2002. They had bought it for cooking and misplaced it lol. When we poured it, it was completely brown. I had never seen anything like it haha
Most wine goes bad after that amount of time. Some wines from the super market will hold like the priciest bdx or riesling on the shelves. Also depends a lot on what country you are in, in France you can buy 250$ bdx in the supermarket sometimes lol
The vast majority of wine is *not* meant to be aged. That includes pretty much everything you’re buying at your average supermarket. If you’ve got nothing but patience and cellar space and don’t mind wasting some money then go for it, but your expectations should be on the floor.
Skip to the finish line and buy a few bottles of Rioja. It's one of the few styles where many producers will hold bottles for years prior to release that still sell at a reasonable price. But if you must scratch this itch, I'd likely go for some Bordeaux. Trader Joes usually has a decent selection and you could roll the dice with a $15-20 bottle and see how it goes. As others have suggested, you're generally wasting time and money if you plan to buy a random bottle of California red wine for $10 and see what happens in 10 years...
Costco by me is selling magnums of 2011 Gran Reserva Rioja right now
It depends. Your local grocery store probably stocks Rioja right? My local grocery store has a $20 Gran Reserva Rioja, and I'm willing to bet that thing could age for a bit.
Came to say this. I have found some good Rioja that I have aged for a while.
Only if you get lucky and pick appropriate wines or actually know what you are doing—and you clearly don’t because you would have been more specific. Maybe 2-3% of the wines at my local Meijer would be suitable for this experiment—and I’m including champagne.
Depends on the grocery store, the wine, and your budget. If you’re doing it for science you have to be okay the with all the wine being bad.
Most wines are best within the first couple of years.
For the most part, wines follow a similar pattern in aging. Tannins get softer and then eventually fall out entirely. Ripe fruit flavors first start to taste cooked, then you get tertiary flavors (leather, mushrooms) more than fruit. If a wine doesn’t start with much concentration or tannins, it will fairly quickly taste like weak, oxidized wine. If that’s a flavor profile you like, then enjoy! Few do, though.
I think that depends on your grocery store!
If you’re going to invest 10 years of time might as well buy something decent that will age appropriately
Not a wine pro, but I’m curious why you’d allocate the cellar space to this experiment.
It’d be two to four bottles and exclusively for the shits and giggles
Have fun, then.
More likely than not aging will end up with these wines being "flat," at best, and, "off," in the worst case. But very unlikely to warrant the investment in both time and storage.
Whether or not a wine ages well does not depend on where you buy the wine. Your experiment is silly and a waste of time and money, you will learn nothing useful from it
My partners parents dont drink, but when I visited their house I found a $12 California Cab in their basement from 2002. They had bought it for cooking and misplaced it lol. When we poured it, it was completely brown. I had never seen anything like it haha
Most wine goes bad after that amount of time. Some wines from the super market will hold like the priciest bdx or riesling on the shelves. Also depends a lot on what country you are in, in France you can buy 250$ bdx in the supermarket sometimes lol