It's accepted wisdom today that most wine drinkers do not have the money, the storage space or the patience to wait years as their bottles mature. Consumers expect wines to be ready, or at least enjoyable, immediately after they buy them.
That's a marked departure from the old days, when it might never have occurred to our wine-loving forebears to pull the cork on, say, a decent Bordeaux before it was 12 or 15 years old. As a result, many producers around the world have altered their methods in an effort to make wines that are more accessible when they're still young.
That's not to say you can't still find young wines that will give you a puckering mouthful of astringent tannins. Plenty are still out there, like Barolo. Even though people say Barolos are more approachable these days, I don't enjoy them young. In fact, if you do have the money, the storage and the patience, many wines from all over the world will still benefit greatly from prolonged aging.
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