Introduction
Old vintages and grands crus represent the excellence of the art of winemaking. Tasting them is a unique experience that requires special attention. But how can you preserve these exceptional bottles and savor them at their true value? In this article, discover our advice for taking care of your great wines and fully enjoying their aromas.
1. Why old vintages deserve special attention
What is an old vintage and why does it stand out?
An old vintage refers to a wine produced in a specific year, often known for exceptional climatic conditions that marked the harvests. These wines, carefully preserved, develop a unique aromatic complexity over time. The tannins soften, the flavors become more refined, and new nuances, often impossible to perceive in a young wine, emerge with elegance.
Old vintages also bear witness to their time: they tell a story, that of the terroir, of winemaking know-how, and sometimes of climatic or cultural events that marked their year of production. It is this rarity and singularity that give them a special place in the world of great wines.
Historical value and unique taste of old wines
An old vintage is more than just a bottle of wine: it is a piece of history. Each sip transports the taster to a bygone era, offering a sensory experience that goes beyond the classic pleasures of wine. The charm of tertiary aromas – those notes developed over the decades like leather, undergrowth, or candied fruits – is the prerogative of perfectly preserved old wines.
In addition, fine wines from rare vintages often gain in value over time, attracting both enthusiasts and collectors. Owning or tasting an old vintage is a celebration of a living and timeless heritage, while savoring the quintessence of what nature and human know-how can produce.
At Wine Upon A Time, we offer many famous Grands Crus from Bordeaux such as Châteaux Margaux, Latour, Mouton Rotschild, Haut-Brion, Cos d'Estournel, Montrose, Léoville Las Cases, Ausone, Cheval Blanc as well as prestigious Burgundies, Côtes du Rhône and Champagnes.
2. Best practices for preserving your old vintages
- Ideal temperature : Maintain a cellar between 12 and 14°C.
- Humidity : Maintain a humidity level of around 70% to prevent the corks from drying out.
- Bottle position : Store bottles lying down to ensure contact of the wine with the cork.
3. Prepare an old vintage for tasting
- Decantation : Read our full article
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Serving temperature :
Adapting the serving temperature is essential to reveal the aromas and structure of wines according to their grape varieties and region:
- Old Bordeaux : Serve between 16 and 18°C to enhance their complex aromas (leather, tobacco, ripe fruits) without masking their tannic structure.
- Red Burgundy : Serve slightly cooler, between 14 and 16°C , to preserve their aromatic finesse (red fruits, spices) and their velvety texture.
- White Burgundy (e.g. Meursault) : Around 12°C , to express the richness and minerality without numbing the flavors.
- Light red wines (e.g. Pinot Noir) : Serve between 12 and 14°C to preserve their freshness and liveliness.
A suitable temperature guarantees an optimal tasting experience, balancing aromas, structure and freshness.
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Wine glasses :
The choice of wine glasses plays a crucial role in revealing aromas and enhancing the tasting experience:
- Glass shape : A suitable shape guides aromas towards the nose and influences the perception of flavors in the mouth. For example, a wide-mouthed glass is ideal for powerful red wines, as it allows for better aeration.
- Size and volume : Complex wines (like a Burgundy) require larger glasses to fully develop their aromas, while narrower glasses are suitable for white or sparkling wines to preserve their freshness.
- Material : Crystal or thin, clear glass maximizes clarity, allowing you to appreciate the color of the wine, while providing a better feel in your hand and mouth.
Well-chosen glasses transform a simple tasting into a true sensory discovery.
4. Food and wine pairings to enhance old vintages, some ideas:
- Old champagne and roasted Bresse poultry with morel sauce
An old champagne (vintage or not) offers evolved aromas (dried fruits, brioche, hazelnut, honey) and a rounder texture, which makes it an ideal partner for refined and tasty dishes. Here is a suggested pairing:
The tenderness of the poultry and the richness of the morels harmonize perfectly with the complex notes and persistent freshness of an old champagne.
The old champagne balances the aromatic power of the morels while lightening the mouthfeel thanks to its residual acidity and effervescent finesse. Its elegant structure also enhances the subtle flavors of the poultry.
For an exceptional meal, accompany it with roasted root vegetables or celery puree for a touch of sweetness.
- Sauternes and blue cheese
Pairing a Sauternes with a blue cheese, such as a Roquefort , is a bold and spectacular marriage, often cited among the most memorable food and wine pairings, offering a perfect harmony of flavors!
- Sauternes , with its aromas of honey, candied apricots and exotic fruits, brings an opulent sweetness and balanced acidity.
- Roquefort , intense and salty, offers a creamy texture and powerful notes of sheep's milk and mushroom.
The association creates a unique contrast where:
- The sweetness of the wine softens the salty and spicy character of the cheese.
- The acidity of Sauternes cleanses the palate, avoiding a feeling of heaviness.
- The wine's aromas of dried fruit and noble rot intertwine with the earthy, milky nuances of Roquefort.
Suggestions to enhance the agreement:
- Serve with nuts or fresh figs to add crunch and natural sweetness.
- Ensure an ideal serving temperature: 10-12°C for Sauternes, slightly chilled, and allow the cheese to cool to reveal its complexity.
This daring pairing demonstrates that the opposition between sweet and salty can be transformed into a taste symphony.
- Old Pomerol and beef fillet in crust with mushroom duxelles and a red wine sauce
An old Pomerol , thanks to its evolution in the bottle, offers complex aromas of truffle, undergrowth, leather, and notes of stewed black fruits, with melted tannins and a silky texture. Here is a suggestion for food and wine pairings to enhance these qualities:
Beef fillet in crust with mushroom duxelles and red wine sauce
- The richness and tenderness of the beef fillet blend perfectly with the aromatic depth and roundness of an old Pomerol.
- Mushroom duxelles, often enriched with truffles or porcini mushrooms, evoke the tertiary aromas of the wine, creating a beautiful harmony.
- The red wine sauce amplifies the residual fruity notes of the Pomerol, while adding a touch of acidity to balance the dish.
Pomerol, with its refined tannins and generous body, envelops the richness of the dish without overpowering it. The earthy, umami flavors of the mushrooms and truffles resonate perfectly with the wine’s evolved character.
Tip to perfect the agreement:
- Serve the wine lightly decanted to awaken its delicate aromas.
- Serve with roasted vegetables (such as glazed carrots or parsnips) to add a touch of sweetness and balance the dish.
This pairing honors the refinement of Pomerol while highlighting its suppleness and complexity.
- Gevrey-Chambertin old and supreme of roast pigeon, reduced port juice and parsnip puree
An old Gevrey-Chambertin , from Burgundy, reveals with age deep aromas of undergrowth, leather, candied red fruits, and sometimes a touch of sweet spices or truffle. Its fine structure and silky tannins call for subtle and elegant dishes. Here is an ideal pairing:
Roasted pigeon supreme, port reduced juice and parsnip purée
- The tender and slightly wild flesh of the pigeon echoes the finesse and complexity of Gevrey-Chambertin.
- The juice reduced with port highlights the fruity and spicy notes of the wine.
- The velvety sweetness of the parsnip balances the acidity still present in the Gevrey, while respecting its elegance.
Old Gevrey-Chambertin excels with delicate but flavorful dishes. The wine’s tertiary aromas (underbrush, mushrooms) pair harmoniously with the earthy nuances of parsnip and the umami richness of pigeon. Its velvety texture and light structure envelop the dish without overshadowing it.
Tip to enhance the agreement:
- Serve the wine between 15 and 16°C to preserve its freshness while revealing its evolved aromas.
- Add a garnish of sautéed mushrooms (chanterelles or porcini) to amplify the connection with the tertiary notes of the wine.
This pairing highlights the elegance and depth of an old Gevrey-Chambertin while providing a memorable and refined taste experience.
- Old Côte-Rôtie and creamy polenta gratin, forest mushrooms and reduced shallot sauce for a successful vegetarian food and wine pairing!
An old Côte-Rôtie , marked by the evolution of its aromas towards notes of leather, sweet spices, stewed black fruits and sometimes a touch of smoke or dried meat, lends itself perfectly to a structured and tasty vegetarian pairing.
Creamy polenta gratin, forest mushrooms and reduced shallot sauce
- The creamy polenta provides a smooth texture that pairs well with the melted tannins of the old Côte-Rôtie.
- Forest mushrooms, such as porcini or chanterelles, evoke the tertiary aromas of wine (undergrowth, earth).
- The shallot sauce, reduced with a touch of red wine, amplifies the spicy and fruity flavors of the wine.
The complex, evolved character of an aged Côte-Rôtie is echoed in the umami flavors of the mushrooms and the richness of the dish. The polenta softens the remaining tannic structure, while the shallot sauce enhances the aromatic depth.
Tips to enhance the agreement:
- Incorporate a subtle aromatic herb, such as thyme or sage, to highlight the spicy notes of the wine.
- Serve the wine between 16 and 18°C to reveal its full aromatic palette without stifling the freshness.
This pairing, both gourmet and elegant, shows that powerful wines like Côte-Rôtie can also pair wonderfully with vegetarian cuisine full of character.
If you would like advice on a food and wine pairing, do not hesitate to write to us via chat or at info@wineuponatime.com
Conclusion
Preserving and tasting an old vintage is an art that allows you to travel through time and celebrate the excellence of wine . Take care of these treasures, and they will offer you an unforgettable experience. To discover our available grands crus and old vintages, explore our exclusive selection .
Discover our collection of old vintages and grands crus on WineUponATime and make each tasting an exceptional moment.
