Cellaring - The Athan Zafirov Wine Blog

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Cellaring

Hey everyone, i just recently got into wine. Been drinking a few good ones since I’ve worked in a wine bar. I have question about cellaring/keeping wine for later drinks.

I’ve got a couple bottles sitting in my cupboard, i keep them in a box and also away from any source of light and heat. My question is how do I know this wine is aged worthy? Cause from what I read on the internet, there are a few varieties than can be kept for longer than the other.

Here’s my list:

  • Domaine Matassa Cuvee Romanissa 22
  • Gut Oggau Josephine 21
  • Radikon slatnik 21 (sitting in my fridge)
  • Radikon sivi 21

Another topic, any wine recommendations? I’m open to any variety and regions.

Thanks in advance to everyone!





Athan Zafirov Wine

For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.


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