Is it better to have more vintages? Is it better to have a certain vintage for a certain vintage?

It is generally said that the older the wine, the better it is, the better it is.

According to experts, only the grape juice extracted from the grapes of the current year can be used as raw materials to produce wines that can be labeled as the vintage wine of the current year. Due to the uneven quality of the grapes from vintage to vintage, the quality of vintages varies greatly. Therefore, the vintage of the wine can only indicate the grape of which year it is made of, and cannot be used as an absolute criterion for evaluating the quality of the wine.

For example, a wine produced in 1993 may not be better than a wine produced in 2003.

It depends on what kind of wine, and if there is a date limit, it is best not to leave it for too long, otherwise the taste will be bad.

Like some sake, of course, the longer the better

It depends on what kind of liquor it is, and the longer the liquor, the better.

Liquor: Yes. However, it is not possible to judge the quality of a wine simply by the longevity of the vintage. And there is a serious problem, especially for wine.

In fact, China's wine started slowly, and most of them have only developed in recent years, but some wineries have falsely reported the year in response to the phenomenon of some consumers' one-sided pursuit of vintage, which is obviously a new wine, and the winery has just been established, and even boasts that it is a wine more than ten years ago. Consumers need to spend wisely!

The longer the better, the better the sake means that when the wine is fermented, once it is put into the bottle, it is not as long as possible without the original environment, and it also has a shelf life.

No high vintage is better! It's the same with sauce-flavored liquor. Vintage is just a concept, because the attribute is food, which can be eaten, but also its collection value.

High-quality liquor, especially high-quality liquor brewed by pure grain solid-state method, refers to 52-53 degrees, and the best tasting period is 5-8 years, during which the liquor mellows best and has the most viscousity. It corresponds to the optimal ripening period of the fruit in nature, after which the ester aroma of the wine begins to weaken and enters a period of decline. In particular, the strong flavor liquor began to become bland.

All liquors are marked with a production date after they are marketed, whether they are low or high, but they do not have an expiration date. Neither the current brewing industry nor the breweries of the past have a clear definition of the shelf life of baijiu. There has been a great deal of debate about when you can't drink it.

It is a well-known fact that low-alcohol wine should be drunk within two or three years, because it is over-stored and has no practical meaning in terms of taste value and storage value. The alcohol content itself is not high, and after esterification, the wine will become bland with time.

According to the habits and experience of the public in drinking high-grade liquor, high-altitude liquor at 52° and 53°, the liquor brewed by solid-state fermentation, can be stored for five to eight years, which is also the best tasting period. Generally speaking, the wine is aged and fragrant, which is the period of time.

There was a report in the past that Nanjing once unearthed the liquor of the Ming Dynasty, that is, it has a history of four or five hundred years. In fact, the distilled liquor in the Yuan Dynasty could already achieve a high alcohol content, and by the Ming Dynasty, the brewing technology must have been more mature.

It is said that after opening the sealed altar of liquor, the aroma of liquor overflowed. Causing the people present to have a drink, but were stopped by the winemaking experts. Can you drink liquor that spans four or five centuries? No one knows. What is certain is that the aroma of baijiu is still there.

If it was found at that time that it was a low-alcohol wine, it must have been a jar of water a long time ago, and even if there was a fragrance, it must have been very light and light. Only high-grade wine or puree wine can regain its aroma after four or five hundred years under suitable storage conditions. It's really borrowed from the sky for another 500 years!

In fact, now, vintage puree liquor is a gimmick for liquor sales, of course, the higher the vintage, the better. To put it simply, it is new wine mixed with old wine, and old wine is the so-called base wine, and the more base wine is produced, the less it is. Just like the Lafite wine of '82, it has long been drunk by the world, leaving only the oak barrels of the time.

The older the vintage, the better, because koji is added when making wine, and koji is always reacting, so the older the vintage, the longer it reacts, and the better the reaction.

When storing liquor, many people will choose high-quality liquor brewed by pure grain solid-state method for storage, and high-grade liquor refers to 52-53 degree liquor. The best tasting period is between 5 and 10 years, when the wine is the most mellow and viscous. In other words, the liquor in this period is equivalent to the best ripening period of the fruit in nature, and after this time period, the ester aroma of the liquor begins to weaken and enters the decline period, especially the strong aroma liquor begins to become bland.

According to the habits and experience of the public in drinking high-grade liquor, it is best to store liquor brewed by 52° and 53° solid-state fermentation methods for five to ten years. To put it simply, the wine is the fragrance of aging, which is the period of time.

Personally, I think the older the vintage, the better, whether it's white or red. The longer it is sitting, the higher its value.

Vintage is not always better, and many older wines will taste worse after years of ageing.

While wines can become softer and more complex over time, the exact quality of wine becomes stronger with age depends on factors such as the grape variety, where the wine is produced and the year of harvest. Some older wines may experience a loss of quality, monotony and even risk deterioration after many years of aging.

In addition, for most wine consumers, not everyone has the opportunity to enjoy older wines, and not everyone has the ability to fully control the environment and conditions of wine storage, so the most important thing is to choose the right wine for you and enjoy it at the right time.

In summary, the longer the vintage, the better, depending on factors such as the grape variety, the place where the wine is produced and the year of harvest. At the same time, individual differences and the influence of wine storage conditions on the quality and taste of the wine also need to be considered. Therefore, when choosing a wine, it is important to choose a good quality wine from a reliable winery that combines your taste and needs, and enjoy it at the right time.

Red wine is not always better the older it is. The vintage on the wine refers to the grapes of the year. Most (99%) wines do not have the ability to age orange and plum liquor, and the best drinking period varies depending on the wine, generally between 2 and 10 years.

Only a small number of particularly good wines have the ability to age. Some of the top French and Italian wines have been aged for decades or even centuries. Many of the wines from Bordeaux's top châteaux are still drinkable even if they have been preserved for more than one century.

Precautions for wine storage:

Ask for the right temperature, around 12 or 7-18, you can ask for protection from light, because ultraviolet rays will make the wine ripen early - avoid vibration levels, keep the cork moist to prevent air from entering, and oxidize the wine to avoid being too humid to prevent the growth of bacteria.

Suggested places to store wine: under the bed, in the garage, in the closet, in the cellar, etc.