David M. Bueker wrote:Sugar fades faster than acid tames.
Apologies for pulling this from the deep dark past.
You know this has been rattling around in my brain since you posted this. A long time I know. I think I have a handle on it but then I think I don't. Did you mean that high acid vintages/wines need enough "stuffing" to surround them to make them last the long haul? I think that's what you meant.
In any case, I know it's only 4 years from vintage but the 2010s that I've been starting to open have been stunning. I'm beginning to think I should have gone even longer on the lot of 'em. the 2010 Weins-Prüm Wehlener Sonnenuhr Kabinett I popped a couple of weeks back was flavor jetting out in all directions. I think the bottle cost me $18.