When Should I Drink My Wine?
At Baltaire, guests often ask one of the most timeless wine questions: “When should I drink my wine?” The answer isn’t always simple. Some bottles are crafted to be enjoyed immediately, bursting with freshness and energy, while others evolve for decades, developing complexity along the way. To help demystify the timing of opening a special bottle, we sat down with Alliance Hospitality's Wine Director David Taylor, who shares his perspective on how to recognize when a wine is ready, what to consider before bringing a bottle from home, and why the setting can make all the difference.
Q: If I bring a bottle of wine from home, how do I know when it’s ready to drink?
David: It’s ready to drink when you’re ready to drink it. It really depends on what the wine is and what you’re looking to get out of it. In general, white wines are enjoyed much younger than red wines, and bolder wines tend to last a little bit longer than lighter-bodied wines.
Q: What are the signs a wine is at its peak versus past its prime?
David Taylor: A wine at its peak will showcase a beautiful array of aromas and flavors that are really just jumping out of the glass. A wine that’s past its prime often has dull or muted notes on the nose and feels flat on the palate.
Q: Does every wine benefit from age, or are most wines meant to be enjoyed young?
David: Some wines are designed to be enjoyed young. Some wines are designed to be cellared for many years. But all wines can be drunk both young and old. Some will just go past their prime, and that’s when you learn the limit of their life.
Q: What types of wine are better to be aged?
David: Generally, a winery’s premium wines are better for aging. Bigger-bodied reds such as Cabernet, Merlot, and Syrah can age for a very long time. I also particularly enjoy Champagne with some age. That’s a more acquired taste—the bubbles tend to die down and you get more bruised fruit notes than fresh fruit notes. But again, it all circles back to what you’re desiring for your palate.
Q: And what’s meant to be enjoyed young?
David: Young, fresh white wines. There are so many great Albariños and Alsatian Rieslings that are really zippy on the palate. Some Sauvignon Blancs are fantastic in their youth. And Rosé—Rosé is designed to be made quickly and drunk quickly.
Q: How do different styles like Cabernet, Pinot Noir, Chardonnay, and Champagne age differently?
David: They age wildly differently. Cabernet and Pinot Noir are reds, so they tend to have tannin and structure that give them longevity. Chardonnay and Champagne don’t have that structure, so they start to show those older notes sooner. Wines also change color as they age—white wines turn more amber, while red wines take on a copper or brick-red tone. They also lose body over time and start to thin out. But this all depends on the producer and the variety.
Q: What’s the general window for drinking affordable versus collectible wines?
David: Generally, the more collectible wines—those higher-priced bottles—are designed to be aged longer. Affordable wines are usually made to be enjoyed younger. But that’s a broad generalization. There are always outliers and fun surprises—wines you don’t expect to age well that turn out beautifully after a few years.
Q: How does vintage variation change the drinking window? For example, a hot versus a cool year.
David: Vintage variation has a huge impact. In a tough vintage with a lot of rain or hail, the quality of fruit coming into the winery isn’t as strong, so it’s harder to make a wine that can go the distance. On the other hand, those epic vintages—the ones rated 100 points—tend to age much longer.
Q: Are there wines that actually decline faster than people might expect?
David: Absolutely. I was just talking to a winemaker about Chardonnay production methods and whether they suffer from something called premox—premature oxidization. Different production methods can either help prevent that or make it more likely. Some winemakers take a little more risk in their approach, and those wines may not age as long.
Q: When a guest brings in a special bottle, what do you wish they’d considered beforehand?
David: Think about the wine list of the restaurant. Those long lists are curated by people who spend a ton of time, research, and effort choosing the right selection. If you bring a bottle that’s already on the list, you’re bypassing that work. So if you want to bring something special, we absolutely encourage it—but make sure it’s not already represented at the restaurant.
Q: How can a restaurant setting enhance—or even rescue—the experience of opening an older wine?
David: We get to use some fun tools. For example, a Durand is a special opener for older corks that may not be in the best shape. Guests love watching it in action. And then there’s the knowledge side—talking to a sommelier about your bottle. Sometimes there isn’t much information online, but sommeliers have spent their careers studying wines and can share unique stories and context that elevate the experience.
Q: Are there wines you’d recommend guests enjoy at Baltaire rather than saving at home?
David: We’re a steakhouse, so I definitely think we should lean into the bigger-bodied reds that pair beautifully with our steaks.
At the end of the day, every bottle tells its own story. Some wines are meant to be savored young, others reward patience, but the most important moment is the one when you choose to open it. As David reminds us, whether it’s a treasured collectible or a fresh rosé, the best wine is the one enjoyed at the right table, with the right company.