Our latest insightful Napa visitor was Tuck Beckstoffer.  As we tasted through a range of his dandy well-priced stuff, an interesting conversation ensued. Simply put, Tuck's counsel is, if a Napa cab is advertised or touted as "low acid / high pH," then science alone dictates this can be a long-lived wine.  Worth pondering the next time some prominent reviewer yaks up a bottle which just garnered a high rating and then tacks on almost gratuitously, "can age effortlessly for 20 years."

So if you enjoy lush, ripe, rich cabernets, zins, etc., don't cellar them endlessly - drink 'em people!

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