Originally Posted By: BEB
Originally Posted By: TomHill
.... I'm still trying to figure out how these skin-contact whites mature.
Tom


If anyone has insight on how these age, Jim certainly does.



As far as domestic wines go, I don’t think anyone has been doing them long enough to have a handle on aging. For my own wines, I think the acidity calms a bit and the flavors meld better. But we are dealing with very atypical aroma and flavor profiles and the oldest I’ve had is my 2008, which I find more cider-like than later vintages.
Abroad the aging seems to be pretty good; slower than expected, perhaps, but the wines I’ve had with twenty or more years on them show well.
But these wines from anywhere are in the “if you like this style” category and I don’t think there will ever be much of the market that lays them down long term.
Best, Jim

PS BEB, you going to Rednecks?
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Jim Cowan