We've all heard the expression that wine and cheese improve with age, and even grocery store cheese manufacturers will use the amount of time their cheese is aged as a selling point. The average consumer may see aging as part of a process that has already happened, but depending on the product, a little patience can be greatly rewarded.
Step 1: pick your item to be aged: This can be tricky, but a good rule of thumb is higher alcohol or bolder flavor means it will do well with a bit of time to relax. Bold red wines (such as a Cabernet Sauvignon), fortified wines (like port), high gravity beers (such as barley wines, or imperial stouts), and many oak aged spirits do well with some extra time to mature. I find that oak aged wines, beers, and spirits with a little extra aging, as you can still get the oak flavor with less of the bitter, headache inducing tannins. If your product has a "best by" date, aging is not advised. Some producers (including the brewery I once worked for) intend for their product to be consumed soon.
Step 2: Find out what you like. This is even tricky. You will need to find out what exactly you like and be patient enough to figure it out. For example, some people like bloomy rind cheeses (like Brie and Camembert) very young, and other like them very ripe. I recommend getting two (at least) of what you want. Drink or eat one helping right away and take notes, and wait and save he rest for later (still taking notes!) This should give your a loose guideline. Whether it's brie after two weeks, a certain barley wine after year, or tawny port as soon as your buy it, experimentation is key.
Step 3: Be patient... but keep in mind that the right time may come sooner. Whatever you're aging, keep in mind that it was made to be enjoyed. While your barley wine might reach its peak in another few months, I promise it will be much more enjoyable if cracked open to celebrate a new job. Aging is as much about improving a product as it is about waiting for the best moment to enjoy it.
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