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High alcohol/low acidity wines - how have they aged?
David Wong, Hong Kong: A prominent wine critic has always advised that high alcohol/low acidity wines will, over time, develop into something more balanced. I have in mind here some California Cabernets, Supertuscans and Bordeaux garage wines. Have you experienced any matured wines in the above categories recently? How have they fared? me: Please feel free to mention Robert Parker by name! Your question makes me realise how relatively rarely I ever see mature examples of California cult Cabernets and Bordeaux garage wines. They are anyway made in small quantities and then tend to be drunk young, marveled over and subsequently...
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