European correspondent Tom Madrecki has the luxury of sipping many of his favorite wines from the Loire Valley and beyond, many of which are still made with aging potential in mind.
Whereas some New World bottlings might be criticized as “ripe now,” it’s not uncommon to taste a French white, for example, and quickly realize it could be so much more … if you just gave it a few years.
Cellaring wine is always a gamble, but where there’s craftsmanship, restraint, elegance and clarity, good things tend to follow. So as tasty as the 2010 Francois Chidaine Vouvray ‘Clos Baudoin’ is now, with its precise honey-flower-citrus-pear flavors, it’s probably safe to say it’s worth spending another $30 to enjoy that second bottle when it has reached its full potential.
Read our full review here.