“If one winery conjures up images of other worldly greatness it has to be ChateauY’quem (pictured),founded in 1593.” Everyday Sommelier J u ly / A u g u s t 2 0 1 7 9 1 from top: Chateau d’Yquem winery - france; MIGUEL GARCIA SAAVED Uncorked By Ralph Hersom Doeswinereallygetbetterwithage? Y es! Especially when it pertains to high-quality wines like the ones fea- tured here. Wines costing more than $25 generally get better with age because time under cork allows the fruit, tannins, and acidity to combine and form tertiary aromas that become more developed in the bottle. Drinking wines like this immediate- ly upon release would not do them justice. HowlongshouldIallowthewinetoage? This differs on many levels, depending on grape type, vintage, and the drinker’s pref- erence. For example, if you prefer a fruiti- er wine, drink it on the younger side. If you like more advanced and complex flavors, let it age. Doespricematter? There’s no way around it. Finer wines cost more money. In terms of the quality of the grapes and production, there’s no de- nying that the best wines carry the bigger price tags. Think of it as a comparison be- tween wool and cashmere. Both will keep you warm, but there’s a level of quality and luxury that can’t be replicated in the cheaper alternative. WhatisthegeneraldifferencebetweenOldWorldand NewWorldwines? Quite simply, Old World wines come from some of the oldest wine-produc- ing regions in the world, such as France, Italy, and Germany. New World wines are those from the USA, South America, Australia, and New Zealand. I often re- mark that if you want the perfect wine for a meal, drink an Old World wine (Italian food with Italian wine, French food with French wine, and so on). But if you want a “meal in a glass,” drink a New World wine–these are generally higher in alcohol as well as being more fruit-forward and more drinkable. One isn’t necessarily bet- ter than the other; it just comes down to personal preference. Whattypeofwinescouldwefindinyourcellar? I’m a lover of Old World wines for their complexity of flavor and the way they pair perfectly with the right foods. My col- lection averages around 750 bottles, de- pending upon how much I’m drinking at the time! This collection is split between Champagne, White and Red Burgundy, German and Alsatian Rieslings, Bordeaux, various dessert wines from around the world, and some aged California Pinot Noir and Cabernet Sauvignon. Whatwouldyousuggestforthosewho’dliketoexplore In the spirit of in vino veritas, our resident sommelier answers questions you’ve always wanted to ask about wine.