Will Aging Wine Affect the Taste?

Sometimes you will visit a wine shop and notice that there are many different wines which were corked 5 or so ago. Normally, in front of a bottle like this, you will also see a higher price tag. This happens at many of the places to buy wine in Paris and it is also a common worldwide phenomenon.

However, does it really matter how long your wine is tasted? When you consider the fact that most simply want their bottles to be delightful for consumption, the amount of aging should only matter if it helps create a wonderful product. On this page, we will break down what you need to know about this topic.

does wine really taste better with age

Short Answer:

There is a clear difference in the flavors of certain wines when they are aged. However, this isn't necessarily true for all the different types of wine. In fact, this is a topic which science is still yet to fully catch up with. Many of the best ones to age are reds. This topic one the first things which become apparent as you learn how to become a tasting expert and sample various different types of products.

Parisian Wines & Tastings

One of the best places to experience the difference in older and brand new wine is in France. Since this is a product well intertwined with the culture, many people go there to learn about how tastings work and try one for themselves. In fact, visiting Paris is a great place to get introduced to the various different wines in general.

To experience the full extent of an event like this and begin comparing the older and newer products, you will first need to select the right place to go. It might be best to first learn how much wine tastings cost, and then make your own plan from there.

If you are interested, make sure to ask questions so that they can arrange precisely what you will love and enjoy. Many of the best local food options such as cheese are often carefully paired together granting you a luxurious drinking experience blended with wonderful food.

Basics Behind the Flavor Difference

The history of producing wines this way dates back all the way to ancient times. There is evidence that there were many doing this all way back to the time of the Greeks and Romans. Since then, we have come a long way in creating a wonderful, yet old glass of wine.

To understand the differences between wines which were bottled years ago and those only recently requires that you know a little bit more how the product is made. The age of the product and how it relates to the quality of the product that you drink can easily be learned. Here are the main ingredients which contribute to an old but tasty bottle of wine.

Grapes

As you likely know, fermented grapes are lead to the product we know as wine. Although this is a common main ingredient, it can also be made with other products such as cranberries, coconuts, elderberries, bananas, among others.

Regardless, the wines made from grapes are the most popular variation and from where it receives the most recognition around the world. They are typically mixed with sugar, water, and other add-ins. Yeast is an important chemical which allows the alcohol to be produced.

Protectants

For an organic product to last a long time, it needs to have protection from spoiling. Since the organic ingredients might otherwise rot and decay in a bottle over time, chemicals such as potassium sorbate and potassium metabisulfite, and others are added to prevent this from happening.

Without the protection of ingredients such as these, you would end up drinking tiny microorganisms and even get sick if you let your bottles sit for a long period of time. Since we have become much more advanced in preventing this and can even make vinegar or other sauces with bad bottles, we can confidently store many of our favorite products for a long time.

Tannins & Acids Balance

This is the ingredient which directly correlates with the level of utility you receive from the end-product. In the end, the level of tannins and acids will determine whether a product is a great candidate for long-term storage.

Usually, this also means that reds are prime candidates since they typically have a lot of tannins and acids. However, various white wines can also be aged. Savennières and Châteauneuf-du-Pape are a couple whites that can be stored well.

Good For Some Wines, Bad for Others

Although some products are great candidates for long-term storage, not all wines are created equal. This means that you should think twice about stowing away any type of wine that you get. As we briefly mentioned above, the best ones to store are typically reds, but this depends on the level of tannins and acids in the product.

If you ask the store operator or a sommelier, they will typically be able to tell you which products are best stowed away and which ones you can start consuming today. For best results in learning about the types which are best reserved for storage and immediate consumption, try many different types.

Storage Techniques

When seeking a place for long-term storage, it is important that you account for three factors which are most prominent for your success. The light, humidity, and temperature, should all be carefully accounted for.

Light

For best results, do not store in a place with direct light. This can help create problems down the line. White wines are especially vulnerable to problems here.

Humidity

This is necessary for ensuring that the cork doesn't dry and compromise the seal of the product. A special refrigerator is especially nice for ensuring this factor's stability.

Temperature

It is recommended that you keep your products at a temperature which is right around or below the comfortable room temperature. Excessive exposure to high temperatures can potentially injure the process.

For more information, please refer to the following pages:

More About Our Baguettes Classes

Getting a bit technical during our Baguette Class in Paris

The French baguette, actually probably better known as the Parisian baguette has beome a true symbol of French popular gastronomy. A true icon of French life even - look around and you will see the Parisians strolling back home with their baguettes under their arm. But if you are French why would you learn how to do this? You can buy a baguette at any corner of Paris for about one Euro a piece. But in our Baguette Class in Paris you will learn how do this from scratch. It is somewhat technical, but also full of tips and tricks. But when you leave, it will have not secret left for you. From the original mix to the famous "scarification" through adding water to your oven through baking, you will see and do it all.

Learning more during your Baguette class in Paris: Croque Monsieur Bread and Brioche

This class is like all our other baking or cooking classes: totally hands-on. So you get to practice from beginning to end - and to taste at the end. But not only will you learn how to make Baguette, but you will also learn to make two more types of bread: the French Croque Monsieur bread. The basis for the classic French bistrot appetizer. And in your Baguette class in Paris you will also learn how to make your own Brioche. Probably the most indulgent bread you will find in France - if not the lightest ...

And you might learn some history during your Baguette Class in Paris

While you will learn the techniques to create - and get to taste - three classic types of French breads, you will also learn some of the stories on the origin of the baguette. Just beware it is still being quite hotly debated. What is for sure though is that the Baguette is absolutely part of today Parisian's life. A classic you will be able to take back home with you.

More About Our Wine and Cheese Lunch in Paris

Cheese and Wine in Paris

The pleasures we can derive from French cuisine can seem endless. However two of the best known and loved French gastronomic heroes are French cheese and wine. Whether we talk about a Brie which actually comes from very close to Paris, to a creamy Camembert from Normandy, or a Comté from the Alps, French cheese has a delight for all palates. And of course, French wines are even better known whether from Bordeaux great wines or Burgundy sophisticated whites – all of which enthral wine lovers. Well, at our course on cheese and wine in Paris you will come to appreciate that although each is delicious on its own, properly matched cheese and wine together can make the experience of each even more enjoyable and an absolute delight.

How to pair French cheese and wine

Because not all pairings are actually what people expect, at Le Foodist we have decided to call these experiences 'Daring Pairings'. Maybe because we like to step out of the ordinary to challenge our taste buds, but really all we try to do is give you the perfect match fo cheese and wine in Paris. So not only will you learn how to select the best wine to go with your cheese, but you will also learn what are the big cheese families in France – there are actually only five, and this is one of the keys to great pairing. In discovering all these pairings of cheese with wine you will be convinced that indeed two things together can be better than the sum of their parts.

It is important to have fun with pairing cheese and wine in Paris

Beyond the tastings though, we have found that the best way to help our clients remember and re-use their experience is to vary the way to approach both wine and cheese. That is why during our courses on cheese and wine in Paris we share sensory games and many an anecdote to bring the produce to life in your mind as well as on your palate. Overall we will feature four excellent wines, one Champagne and demonstrate to you how best each combines with cheese, letting your taste guide you along with our teaching.

Understanding cheese and wine pairing while in Paris

While for many top Parisian wine stores and restaurant wine lists can be confusing and even intimidating, we believe that after our lunch learning how to pair cheese and wine in Paris, you will feel much more comfortable navigating all of those. And we sincerely hope your knowledge will help you unlock a door to a whole new world of enjoyment of French wine and cheese pairing. At every step of the way our sommelier will also share unique tips and tricks to understand wines better and how culture and wine are so related in France; hopefully enriching your own experience as well.

And they do not have to do with what you will find in those markets. They have to do with when you can go shopping there. Open Air markets are only open in the morning. Typically from 8:30 am to 1:30 pm. And they are not open every day. As a matter of fact for the vast majority they are open either open every other day (Tuesday, Thursday, Saturday or Wednesday, Friday, Sunday), or sometimes only twice a week.

This is the case of the Bastille Market (Metro Bastille and Metro Bréguet Sabin )which is open only on Thursday and Sunday morning. We like to send people there because it is a very big market with over one hundred vendors. And it has a nice stand of Crêperie in the middle. Here you get a video of a lady preparing a crêpe there; and you can get that crêpe for only 3 Euros!
There is only one Open Air market open every day of the week, it is called Marché Aligre (Metro Ledru Rollin or Metro Faidherbe Chaligny) which happens on the eponymous street. It is an interesting market because you find all kinds of quality in that market – the good, the bad and the ugly. There is also a nice covered market in the middle of it called Marché Beauveau – sometimes called Marché Beauveau Aligre. On the contrary, Covered Markets are open every day, and not just in the morning, but also in the late afternoon. Typically from 4:30 pm to 8:00 pm.

We are blessed with two markets close to where Le Foodist is located, so we can walk to a market every morning – sometimes it is the Maubert market, and sometimes it is the Monge market. Both nice with their own specififies. Last but not least, none of these markets is open on Monday. Do not sign-up for a Market Tour on Monday, you might never see that money again …

Choosing Ingredients in Paris

While all markets are different, they also have some things in common. First they work on specific schedules as explained before. But also you will find always at a minimum the following vendors: a Maraîcher – this is the name we give to people selling fruits and vegetables, a butcher, a fishmonger, a cheesemonger and a baker. Normally you will find several of each, with different levels of quality, organic or non-organic, local or not local (but mostly not local unfortunately).
And we explain how to recognize each of those of course during our Market Visits and Cooking Classes in Paris. But choosing ingredients can be daunting at first, because of the variety that is on display. A typical fishmonger will carry 20 different types of fishes, and as many shrimp and shelf fish varieties. A good cheese monger will easily carry up to 100 different types of cheese and obviously you could get over 100 different cuts of meat at a butcher (from the type of meat to the cut itself). And a normal Maraicher will carry between 50 and 100 fruits and vegetables as well.
This is what makes these markets so exciting – the variety of products, the beauty of their display, and the exchange you can have with most of the vendors. We give you tips though on how to make sure that exchange with the vendors go well – a few magic words, and everything will be fine!

Cooking in Paris

Obviously going to markets is nice, but actually knowing that you are going to cook what you find there is even more exciting. It is not uncommon for Parisians to buy a little bit too much food because they get so excited at the idea of cooking it all! But as most of us have hardly any space where we live, that can limit the enthusiasm sometimes. Because of the lack of space, Cooking in Paris can be quite different from cooking in the rest of France. And there are also dishes that are typically associated with regions which the Parisian will not cook at home – but taste when they visit friends or families in the various regions of France. However our kitchen has plenty of space, so we can cook traditional French dishes without a problem – whether they come from Paris or any region. And the most important part for us is to ensure that we share techniques much more than just recipes. As a matter of fact, we love to share a bit of the science behind what we do so people can better remember the “what” by understanding the “why”.

Sharing Stories

In November 2010, some experts from the UN cultural organisation, decided tha France’s multi-course gastronomic meal, with its rites and its presentation, fulfilled the conditions for featuring on the “world intangible list” of the UNESCO.
In this list you can find all kinds of cultural practices, including Mexico Day of the Dead festival for example. Importantly this is not suggesting French cuisine is better than other cuisines (even though we the French tend to believe that …). It is only saying that the gastronomic meal and what it entails is a very vivid cultural practice which people in France partake into on a very regular basis. That is why the same experts indicated that the French gastronomic meal is a “social custom aimed at celebrating the most important moments in the lives of individuals and groups”. And in that social custom, there are many parts: the attention we pay to the way we choose ingredients, how we pair wine with food, how many dishes we will present to our guests, how we lay the table, etc… But one big part of the cultural practice is that commensality (the fact of sharing the food) is always accompanied by sharing stories about …. Well, you would have guessed it, Food of course!
To us it is THE perfect example of how Food and Culture come together – actually we decide to share food is a considered a cultural practice. I would argue that it is true of all countries, regions, etc… As the way we relate to Food is such a big part of anybody’s identity. But as a result and to make sure you have the most genuine experience of French culture, after the a coking class in Paris at Le Foodist, you will share a gastronomic meal at a common table with your Chef and fellow participants to the class.

French Wine and Food Pairing

As mentioned above, one of the big cultural practices in France is choosing how to pair Wine and Food in general and Wine and Cheese in particular. We actually have a class which focuses specifically on this. As it is so important though, we always make sure we share white and red wines during our meals, chosen to pair well in our opinion with the food we cook. And being at the table together is a good opportunity to discuss about wine as well, with concepts such as “terroir” (to simplify, terroir means “what you do depends on where you are”) which are essential to grasp the way the French think about Food.
And all this will always go with a cheering “Santé” – which quite simply means, to your good health!