It’s rather rare to encounter bottles with appropriate and/or significant age on them, unless you’re perusing the wine list of a superb restaurant, have friends who have been collecting for years, or visiting a specialty bottle shop. In this class, not only will we be cracking open a variety of wines that have aged between ten and thirty years, but examining what happens to wine as they age, and how the maturation process in the bottle varies between variety, region, vinification method, and style.

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