I see lots of wine procedures where they tell you to rack, rack, rack, then bulk age in the carboy. Some for up to a year. Then they tell you that you can finally bottle. Then they say to wait another 6 months to a year before you start drinking.
That sounds so frick'en stupid. I mean what the hell is the difference between the wine bulk ageing in the carboy and the wine sitting in the bottle? i.e. if they say let it bulk age 6 months then bottle and wait 6 months, why not bulk age it a year, bottle, and start drinking?
I have a cherry wine that I just tranferred, and it already tastes fantastic! I made it in June and plan on bottleing it the start of December. I also planned on giving bottles to folks for Christmas presents. Does wine suddenly go from good to bad after you bottle it, and then get better only after spending time in the bottle?
Hmm maybe Jim Croce knows the answer.