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Chat Leftovers: Aging wine, for better or for worse

Greetings to all. We're just a few hours from another Free Range chat, our weekly opportunity to enlighten each other in so many ways. You ask questions; we provide answers; sometimes you provide answers, too. And so it goes, until 60 minutes pass.

That's when we run out of time, but oddly enough, we never run out of questions. Here's a leftover from last week's chat:

I am getting married at the end of the month, and my fiance and I just heard about a custom in which newlyweds write love letters to each other, seal them, and put them with a bottle of wine into a box. At the first BIG argument, they read the letters and drink the wine, I guess to remind them why they got married in the first place; or they drink it on their 10th wedding anniversary.

We think it sounds like a cute idea. Can you suggest a wine that would age well over a decade? I don’t want to pick something that will be vinegar in 10 years.

Sounds like a nice custom. As in all matters involving wine, we turned to wine columnist Dave McIntyre. He said: "A vintage port would be my suggestion; right now the 2007s are on the market, and it was a great year. But if you can find a 2003, that should hold up well, too."

And our Nourish columnist, Stephanie Witt Sedgwick, also weighed in. She said: "If you think it’s going to take 10 years to have a big argument, you must already be hitting the bottle! My husband and I don’t save champagne for special occasions; instead we make any night special by having champagne. I think there’s some advice for you in there. Pack away the note, and whatever special bubbly you choose, for a few months, then have a special night."

So which route will our happy couple take? The optimistic one, buying a wine that will last for 10 years? Or the other one, buying something they can drink after a few months? I guess we'll never know.

-- Jane Touzalin

By Jane Touzalin  |  May 19, 2010; 7:00 AM ET
Categories:  Chat Leftovers  | Tags: Chat leftovers, Free Range, Jane Touzalin  
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re pork shoulder for stew: A long time ago we had a great Chinese pork stew. It was primarily pork and taro root, with some onion, ginger, garlic, and soy sauce. I haven't been able to find a recipe and I've tried to duplicate it by guesswork and it's been good but not exactly the same. Anyone know how to cook something like that?

Posted by: di89 | May 19, 2010 8:31 PM | Report abuse

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