Why does wine and cheese really get better as it ages? Does anything else do this? If so, what else ages good?

5 Comments

1. Hellomoto says:

   September 8, 2010 at 9:30 pm

   If you think that you’ve stumbled onto a really great Chateau Lafitte from say, 1977, there is a great chance that it could now be red wine vinegar. Wine doesn’t always age well, nor does cheese. If it has mold and it isn’t supposed to, it’s not a good idea that you keep it, unless it’s a hard cheese like parmesan. If it smells funny, like ammonia, throw it out. If you want to keep cheese from molding, don’t touch it with your fingers; wear a pair of new gloves or wrap your holding hand in plastic wrap.
2. brigit says:

   September 8, 2010 at 9:30 pm

   brandy, old easter candy and me!
3. Weatherman says:

   September 8, 2010 at 9:30 pm

   It’s just the development of the tannins in both things.

   And other things get better as well.

   Single Malts

   Meat - up to a certain point anyway - beef hung for at least 21 days tastes better than beef only hung for a couple of days.
4. mesierens says:

   September 8, 2010 at 9:30 pm

   I Do.
5. Aaron m420 says:

   September 8, 2010 at 9:30 pm

   brandy and rum