Well said Jim, I suggest one more: Finishing the wine is a tangible reason as well. Whether you are oaking, sweetening, adjusting tannins or acidity after fermentation, it needs time to develop before tasting and evaluation of these things can be done properly, IMHO.This question has come up multiple times on the site. There seem to be three tangible reasons, and a bunch of theoretical ones. The tangibles include:
* dropping of sediment and wine crystals.
* assuring complete degassing.
* keeping your hands off the wine until it's in its prime.
LOL!!! I certainly wasn’t inferring anything about your tasting ability or preferences, just why I bulk age, but your post made me laugh! Bulk aging is a choice, not a necessity, and as the Chief Winemaker of your wines, it’s your choice! If you’re perfectly happy with what you’re producing, and have fun doing it, I say roll with it!I suppose that I must mature from my infant wine tasting mouth, I've been a beer drinker, with a taste for Captain Morgan for all of my life. Although, I do enjoy the taste of wine. The local vineyards around here started me on this journey, but as of yet I have not developed a preference for a particular type of wine. I do enjoy a good peach Chardonnay.
I'll try to wait for the development of my wines a little longer.
Only six months? My goodness, doesn't she know you have to have a plan?? Think maybe you best sit back with a glass of wine and think about it, LOL, Arne.More than I ever wanted to know about carpentry. I tried to make a deck once , but after 6 months the boards warped and turned the ends up. Just because I said that I would finish it there was no need for my wife to remind me every 6 months. Nag, Nag , Nag
This is true. Very, very true.Bulk aging helps to develop the wines character and flavor. Kind of like when making a pizza dough, or salsa, a day in advance to allow the flavors to meld together.