Wine Aging and Storing

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A Monthly Publication for the BARGETTO Wine Enthusiast

Volume 26 Number 5 May 2006

"Wine is a living liquid containing no preservatives. Its life cycle comprises youth, maturity, old age, and death. When not treated with
reasonable respect it will sicken and die." Julia Child

Wine Aging and Storing
By: Angela Sanders, Receptionist/Marketing Support
What is aging all about? How does the wine change?
however, a white wine has been oak aged, it can last
What is the ideal way to age a wine? Many wines need to
longer than non-oak aged whites. The oak adds the
be aged to really develop their full flavors. Aging allows
necessary tannins to age the wine.
the wine to mature and develop complex flavors and

aromas (also known as the bouquet). Over time, the wine
Acids. Acid contributes to the crispness and longevity of
will even change colors. Reds will typically lighten up
wine. Acids keep the wine fresh tasting and act as
while whites may turn a brownish color.
preservatives. Wines may seem too acidic when young,

but the acidity will reduce over time and the wine’s
Not all wines are meant to be aged. Of all the wines
overall taste will come into balance.
produced, more than 90% are made to be consumed

within a couple of years after they are produced. Rosé,
Sulfites. Nearly all commercial wines are made with
most whites, and even a few light red wines are included
added sulfites. Those made without them are extremely
in this number. A good rule of thumb is that Cabernets,
rare. Sulfites also act as a preservative. They kill off
Zinfandels, Bordeaux’ and Ports age very well. Pinot
bacteria and prevent browning and possible spoilage
Noirs, Merlots, Sauvignon Blancs and Rieslings will age
from oxidation. Without sulfites, few wines would be
a little. Generally, less expensive wines are made for
drinkable six months from harvest. Look for a wine with
immediate consumption, while the more expensive ones
some level of sulfites to age extremely well.
(not necessarily all) will develop nicely with time. How

well a wine ages depends on many factors, including the
pH. pH refers to the balance between acidity and basic
type of grape, where the grape is grown, production
components in the wine. It is a measurement of the
methods and storage conditions.
intensity of the wine’s acidity. Lower pH wines are

better candidates for aging as they are protected from
There are certain ingredients that make up the structure
oxidation and have greater resistance to bacteria.
of the wine. These ingredients interact with one another
in ways that help the wine in its aging process. These
Alcohol. Wines with a low alcohol percentage cannot
components and how they aid in the process are
protect themselves against spoilage, bacteria or yeast
described as follows:
growth if they are exposed to air. Harmful microbes or

yeast are unlikely to grow in wine with a higher
Tannins. Have you ever tasted a red wine and gotten an
percentage of alcohol. The main reason wines such as
astringent, dry mouth feeling? What you tasted were the
Port and Sherry are able to age so long is due to the high
tannins. Tannins are found in the grape skins, seeds and
percentage of alcohol.
stems. Tannins are what give red wines tremendous

aging potential and provide structure and texture. Red
Fruit. Fruit in the wine is important to consider when
wines are fermented with the grape skins giving the wine
tasting a wine. There should be enough fruit in the wine
time to soak up much tannin. When a red wine is young,
so that the taste lasts. If the wine lacks a nice, full fruity
the tannins are bitter. As it ages, you can expect the
taste at the beginning, then there may be no taste at all as
tannins to become softer and pleasant, less bitter.
it ages.

The reason why most white wines don’t age is that they
How you store your wine also affects how well the wine
are not made with the tannins, but instead white grapes
ages. The following tips can help you get the most out of
are separated from their skins prior to fermentation. If,
your wine over time.
(Continued on page 2)

ask about the wine. Find out if it will age well.
Temperature. The area where you store your wine
Education is just one of the wine counselor’s jobs. I
should stay at a constant temperature. Changes in
suggest that when you have found a good aging wine
temperature can ruin bottled wine by causing the cork to
that you like, buy a few bottles or a case and open a
contract and expand, therefore allowing oxygen in. The
bottle periodically. Note how it tastes and how it has
ideal temperature should be around 55˚. As the
developed over time. Have fun and enjoy!
temperature decreases, the wine matures more slowly

and more complexity develops. The warmer the
temperature the faster the wine ages and the less
complex the wine becomes. Too high of a temperature
will damage the wine by drying the cork out which
allows oxygen into the bottle. There are thermometers
on the market that record minimum and maximum

temperatures. This would be a great investment for

anyone who is serious about storing their wine.

Light. Keep your wine in a dark place. Direct sunlight
Wine Club Sunset Sail on the
or ultraviolet light can prematurely age a wine or even
ruin a wine’s taste. If no dark place is available, cover
Chardonnay II
your wine with a blanket, draw the curtains or do

whatever you can do to keep your storage area light
On Sunday, May 7 BARGETTO WINERY hosted a
free. Colored glass is used with wine to help protect it
Wine Club Sunset Sail on the Chardonnay II. Wine
against damage from light, but it needs more protection.
Club Members enjoyed the beautiful weather, delicious

BARGETTO wines and a scenic tour throughout the
Humidity. You want a little humidity in your storage
Monterey Bay. To view more pictures from the event,
area to keep the cork moist. If the cork is allowed to dry
go to
out, oxygen may enter the wine. The ideal humidity

should be around 60-70%. Too much humidity will not
harm your wine but may cause your labels to rot as
many are made of paper and quickly decay.

Movement. Store your wine where there is no constant
movement or vibration as vibrations wear a wine down.
Constant movement tends to disturb sediment
(especially in red wine) causing a haze. It also may
loosen corks over time.

Storage. Bottles are best stored on their sides to keep
the cork moist. Also the area around your wine should
remain clean. Keep it bug free and well ventilated, away
from musty or even toxic odors. The cork is very
Wine Club Sunset Sail on the Chardonnay II

A tight seal is what a good bottle of wine needs in order
to prevent spoiling. Corks deteriorate and disintegrate
Here’s what is going on in our other wine clubs…

over time and won’t hold a tight seal forever. This is
Regan Vineyards Wine Club Current Release:
why you will want to replace and re-cork your stored
2004 Reserve Santa Cruz Mountains Chardonnay $30
wine. You should do this if you intend to keep the wine
Regan Vineyards Wine Club Upcoming Release (7/20/06):
for a very long time. Re-corking should be considered
2004 Reserve Santa Cruz Mountains Pinot Noir $35
every 10-15 years. There are wineries willing to do the

work for you for a cost.
CHAUCER’S Wine Club Current Release:

CHAUCER’S Olallieberry (500ml) $14
This information is to be used as a guideline for CHAUCER’S Wine Club Upcoming Release (6/22/06):
beginning wine collectors. When you go wine tasting,
2004 Bargetto Sierra Foothills Port (500ml) $18

Current Release
Next Release
2005 California Pinot Grigio
2004 Lodi Carignane
(1 bottle)
Our Pinot Grigio is our most sought after wine. This year we A lesser known varietal that grows well in the Lodi area with the
purchased our grapes from several different vineyards including long hot days. Blackberry and pepper spice aromas, berry fruit
seven vineyards from Lodi (15% of the blend) and a new flav
ors in the mouth and a soft finish.
vineyard, Paraiso (21% of the blend), in Monterey County. This
-Michael Sones, Winemaker
Pinot Grigio has floral and citrus aromas which are also
apparent in the mouth. There are pear and green apple flavors
with hints of Seville orange and cinnamon spice. This is a
California Pinot Grigio, so there is a good mouthfeel with plenty Harvest
of acidity unlike the leaner Pinot Grigio of Venezia, Italy.
Grapes: 100% Carignane
Alcohol: 14.9%
-Michael Sones, Winemaker
Vineyards: 100% Jean Rauser Total Acidity: 0.57 grams/100ml
pH: 3.58
Length of Barrel Aging: 14
Average Date: September 16,
months in French and American
Grapes: 94.2% Pinot Grigio, Alcohol: 13.3%
Brix: 25.5º
5.8% Gewurztraminer
Total Acidity: 0.51 grams/100ml
Malolactic: 100%
Vineyards: 50% Lucas
pH: 3.48
Cases Produced: 500
Lewellen, 21% Paraiso
Length of Barrel Aging: None
Vineyard, 14.7% Silvaspoons Malolactic: None
Total cost for 2 bottle release
Vineyard, 14.3% Other
Cases Produced: 7,500

CA UPS Direct Members
Average Date: September

Out-of-State UPS Direct Members $34.60
Pick Up Members

Brix: 24.4º (average)
Price reflects 20% Wine Club discount. MI, ND, NH, NY, TX, VA add applicable tax.
(Retail price for this release is $16 btl.)
Vintage Notes
Stock up and save on your current releases!
2005 Santa Cruz Mountains Pinot Grigio
Buy 6 or more bottles of the
(1 bottle)
2005 California Pinot Grigio and
2005 Santa Cruz Mountains Pinot Grigio
We have a small amount of Pinot Grigio at our estate vineyard.
and save 25%.
This year’s wine displays floral and citrus aromas. The citrus
$63/$90 per half case
note translates to grapefruit flavor with green apple and mineral
tones. The wine has body with acidity that will pair well with
$126/$180 per case
Asian food and fish dishes.
That’s only $10.50/$15 per bottle!
-Michael Sones, Winemaker
Retail price is $14/$20 per bottle.
Offer ends 8/15/06.
Grapes: 95% Pinot Grigio,
Alcohol: 13.3%

5% Gewurztraminer
Total Acidity: 0.44 grams/100ml
pH: 3.53
Watch your mailbox for the BARGETTO
Vineyards: 95.1 Regan Estate
Vineyards, 4.9% Scheid
Length of Barrel Aging: None
WINERY Sale into Summer postcard.
Malolactic: None
Cases Produced: 250
Save 25% off select wines and 50% off shipping
Average Date: 9/28/05
Brix: 26.6º
when you order six
or more bottles of
Total cost for 2 bottle release (1 bottle of each)
wine. Offer runs
CA UPS Direct Members
Out-of-State UPS Direct Members $36.20
June 1-July 4, 2006.
Pick Up Members $29.38
Price reflects 20% Wine Club discount. MI, ND, NH, NY, TX, VA add applicable tax.
(Retail price for this release is $14/$20 btl.)
Change of address, billing information or substituting or skipping a shipment? Give us a call prior to the 15th of next month to prevent any inconvenience or delays in
receiving your shipment and special wine club offers. Don’t be shy. Call us at 1-(888) 400-WINE or send an email to [email protected]

Food & Wine
Labeled either Pinot Gris or Pinot Grigio in North
BARGETTO WINERY featured in the
America, this variety has proven hugely successful in the
July issue of Fine Cooking Magazine
cool vineyards of the Pacific Northwest and British
Columbia. It is also increasingly grown in California to
counter the demand for Italian Pinot Grigio and to court
the increasing ABC (anything but Chardonnay) sentiments
of wine consumers. In California, Pinot Gris can be more
variable in style and quality than its northern counterparts,
as the grapes have a tendency for low acidity when
subjected to warmer and more intense, ripening
conditions. A mutation of Pinot Noir, the grape can range
in color from gray-blue to pink. Pinot Grigio flavors can
range from melon to pear and some even offer a subtle
tropical or citrus fruit. Often there is a honey or smoky
flavor component as well. As for color, Pinot Grigio is
typically a pale, straw-like yellow with some golden hues
thrown in. The texture of a Pinot Grigio is worth noting, as
it has very smooth, almost silk-like overtones that leave an
impression on the palate.

Pinot Grigio Food Pairing
Pinot Grigio pairs nicely with seafood, light pastas and
cheese and cracker combinations. Since this wine is fairly
When I think of fruit wines, I can’t help but over several growing cycles and quick-
think of cough syrup; thick and cloying with freezes them before consolidating the loads.
acidic itself, avoid pairing with foods that have high acid
a crushing sweetness. But Chaucer’s hand-
They make raspberry wine just like grape
crafted raspberry wine from Bargetto, a
wine. Except raspberries don’t have enough
small family winery in Soquel, California, is sugar to ferment into alcohol, so winemaker
contents, like citrus fruits or tomato-based recipes.
a surprisingly pleasant exception. Made
Michael Sones stirs sugar into the raspberry
from locally grown berries, this wine is like must before natural fermentation occurs in
a fragrant mouthful of raspberries; less
stainless-steel tanks. No artificial flavors or
sweet than most dessert wines, it has a nice, colors are added. The wine, which is not
dry finish. Try serving it with chocolate
fortified, contains only 10.5% alcohol and
soufflé (or any chocolate dessert) or
should be consumed fairly quickly after|-Grigio.html
drizzled over vanilla ice cream.
bottling. Chaucer’s Raspberry Wine, $14
The Bargetto family harvests raspberries
for 500ml, at
Go to to view upcoming events at BARGETTO WINERY.
Pan Roasted Chicken Breast with Sun Dried Tomato Tarragon Cream
This simple dish is perfect for spring and summertime. Lots of fresh flavors are
EpicurBy: Greg Flores
ean Notes
complimented by the fresh fruitiness of BARGETTO California or Santa Cruz
Mountains Pinot Grigio.


Greg Flores studied culinary arts at The
3/4 c. sun dried tomatoes
For sauce:
California Culinary Academy in San
2 T. fresh tarragon
In a 2 quart pot bring sun dried tomatoes, tarragon, and Francisco. Upon graduation, Greg worked
2 c. cream
BARGETTO Pinot Grigio to a simmer. Reduce 75%. Add his way up from Extern to Sous Chef at
1 t. granulated sugar
cream and sugar. Reduce 50%. In a blender or food processor,
Café Marcella, a four star restaurant in
4 each boneless chicken breast puree sauce. Return to pot and keep warm. Salt and pepper to Los Gatos, California. After a brief time
1/8 c. canola oil
Salt and white pepper to taste

as Executive Chef at Bethany College,
(and for seasoning chicken)
For chicken:
Greg is now back in Los Gatos as one of

Season chicken with salt and pepper. Preheat oven to 350 the chefs at Three Degrees in The Toll

degrees. Heat oil in a large nonstick sauté pan over medium House Hotel. Greg is very familiar with

heat. When oil is hot, place chicken breast presentation side BARGETTO wines and cooks with them

down and cook for 3 min or until golden brown. Turn chicken
For more recipes check out
breast and cook an additional 3 minutes. Place chicken on non-
stick pan and cook in oven for 10 minutes. Remove from oven,
put on plate and spoon sauce over chicken. Serve with seasonal
Have questions or comments for Greg?
vegetables and rice or potatoes.
Email him at [email protected]
Serves 4.
(Put BARGETTO in the subject line.)