If wines age like onions caramelize, then a wine that takes 10 years to reach its peak should be different at 10 years old than a wine that takes 30 years to peak is at 30 years old.
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This assumes the same definition of “peak” for each.
And this further assumes the simile is apt, despite the many of shortcomings I assume will inevitably be identified.
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For me, the comparison resonates. I’ve heard of, and have even tried, multiple ways to do “quick” caramelized onions — none of them come anywhere close to doing it the proper way, over very low heat for a very long time. Never ever will onions caramelized over 10 min, 15 min, or even 30 min, tasted anywhere close to onions done over the course of multiple hours. My experience with “aged wines” has tracked similarly. And this is why I have a non-zero level of concern about wines made in a style in which they “don’t take as long to reach peak as they used to.” For some wines, I’m sure there may be some qualitative (as opposed to practical/logistical) benefit; but, generally, I don’t feel that’s the case.
The word ‘peak’ creates lots of distractions because everyone defines it differently. But yes, I don’t think it’s controversial to say that wines where the structure has resolved at age 10 are not exact replicas for wines where the structure resolves at age 30.
After that, it’s all tradeoffs and personal preferences. Most people don’t have an extra 10-20 years to throw around, so there is some value in wines that don’t need 30-40 years to drink. But there is of course also value in preserving all sorts of vinous expressions.
enameled dutch oven.
lowest possible heat
flame diffuser
hand stirring – yes – for multiple hours.
I salt and butter the onions. I think the longest I’ve done a batch is 7 hours. 5 min onions are not 30 min onions are not 2 hr onions are not 5 hr onions. Beyond that, you are probably dancing around the third standard deviation, which only the craziest of us may be inclined to do. Hand-stirring does not need to be constant, particularly over the first couple hours. Happy to talk about this in greater detail, but probably should be in the Epicurean sub-forum.
