Reply to Expensive wine is gross and overrated

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[quote=Anonymous]$10 bottles: there are some gems that are actually really good.  They won't age well, so don't bother cellaring them, they are meant to be enjoyed now.  By and large, though, most $10 bottles are not great, so you have to hunt for the good ones.

$20 bottles: More consistently good.  A good $20 bottle isn't necessarily better than a great $10 bottle, but the chances of finding something decent are much better in the $20 range, and on average they'll be much better that the cheaper versions.

$50 bottles: On their own, not necessarily better than the $20 bottles.  (Some are, just not across the board).  The big difference is depth, complexity, and cellaring power.  Drinking a good $50 bottle of wine with the right food pairing will reveal hidden notes and subtle differences that really elevate the experience to a new level - but you have to be looking for those differences.  If you're just using it to wash down your food, you won't notice or care.

This also gets into the range where wines can be aged, and develop even more depth and complexity over time, while also evening out the harsher notes.  A $50-$100 bottle purchased 15 years ago and cellared properly, vs a $50-$100 bottle purchased today, is a world of difference.  Of course the former will be much more expensive than that after its been aged.

Which leads to the last category: $300 or more (up to thousands).  A $300 bottle that was $100 when new 20 years ago - probably amazing (assuming it actually was a good bottle to begin with, the right kind of wine for aging, and stored properly), but might taste like vinegar if not stored properly.  A $300 bottle of a recent vintage should not be opened now - it needs age to reach its full potential.  So I would be willing to spend $300 for a 15-20 year old vintage for a special occasion, but I would not buy a recent-year $300 bottle and open it right away.[/quote]

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