I frequently get emails and phone calls from various friends and relatives asking about wine recommendations. What wine pairs best with Chicken Marsala? What’s a good $15 Cabernet? Do you think a $29 Brunello would be any good? All these questions are good and fine, but the thing that I have come to realize about the majority of these recommendations is that 9 times out of 10 my friend or relative is going to purchase a bottle, go home and drink it that night (or at least within a week).

This is not uncommon; in fact, the vast majority of wine purchases are intended for immediate consumption. Playing into this is the rise in attention to and desire for screwcaps and other alternate closures and packaging, as they are quick and easy to open, no corkscrew needed. Like those PET packs that looks like little juice boxes you used to pack for lunch in elementary school; if that doesn’t scream “insert straw and drink me now,” I don’t know what does.

It is with this in mind that I make the best recommendations possible. However, I will also almost always recommend some basic equipment or practices that should be followed for consuming young wine. The most common problem or complaint with younger wines is that they are too tight, too closed and too tannic.

There are some very simple solutions to help remedy this problem. My most frequent recommendation: decant the wine. It is a relatively easy way to help the wine open up and breathe, as when the wine comes in contact with oxygen more of the aromas present are released and seem more powerful. Sure, similar effects can be achieved by simply opening the bottle and letting it sit for at least an hour before drinking, but not all folks have the foresight to get that done in advance of sitting down to dinner. A wide-bottomed decanter will serve you best, as they will provide more surface area for the oxygen to work its magic.

Another suggestion is to use an aerator. Recently, my mother purchased a Vinturi and now uses it for virtually every wine she opens. This is also a good alternative to decanting for those who feel that they will not get through an entire bottle in one sitting, as the Vinturi is used on a per glass basis (visit here for an image and information). Aerating the wine will also help to soften the sometimes harsh and occasionally bitter tannins, providing the illusion of age and making the wine softer and more approachable now.

What additional recommendations or practices do you have for consuming young wine? Any suggestions for making better immediate consumption purchases, or favorite selections to look for? I’d love to hear your thoughts.

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