I have always assumed that banyuls would age in similar fashion to a port or Sauternes but I haven’t really seen anyone serving aged banyuls. Will these wines improve with age or should they be consumed younger rather than... (1 reply, last updated by zin1953 October 14, 2008)

I get the feeling that most of the posters on Chowhound are middle-aged to seniors. Yes I know there are youngsters out there too and I read a post by a person in high school the other day. but that is not what i want to talk... (37 replies, last updated by Caralien March 19, 2009)

Anyone know of a good Baltimore area butcher who knows how to dry age(hang) meat? And who will take special orders to do so? Thanks for any pointers! (5 replies, last updated by jfish January 13, 2009)

I love aged hereford filet mignon. I marinate it in a spice rub and then grill it. It absolutely melts in your mouth. My question is.. What does "aged" mean and how is it done? Can anyone enlighten me? (8 replies, last updated by Phurstluv May 17, 2008)

Last night, I had the privilege of sampling a 1996 Cantillon Kriek. It was really amazing – the years of aging had reduced the aggressive sourness, and allowed the sediment to settle to the point where the beer had an... (9 replies, last updated by Foodnerds March 18, 2008)

I have a simple question. If I buy a bourbon or scotch that has let’s say for example “12” stamped on it, representing it’s age; what does this mean? When we say that a certain whisky is 4 – 6... (8 replies, last updated by zin1953 April 18, 2008)

I realize that people of all ages are interested in food.......however on these boards...people are not always appropriate or PG-13...........(and yeah, i realize that people lie about their age to get on certain sites) a recent... (6 replies, last updated by ChinoWayne February 10, 2008)

or, drizzled over aged parmesan shavings. Heaven. (5 replies, last updated by maria lorraine December 22, 2007)

I see there are some zin fans here. Any thoughts on ageworthiness of zinfandel? I’ve heard it said that zin should typically be drunk within about 5 years and generally doesn’t improve much with age. I’ve had... (11 replies, last updated by pjaym17 August 27, 2007)

Well this is my new favorite cheese this week – which I was hesitant to give a chance since the young version did little for me. It made on the island of Menorca in the Belearic chain of the Medd. Apparently the British... (3 replies, last updated by kare_raisu October 12, 2007)

Hi all. I’m searching NYC for aged Edam cheese. Murray’s Cheese Shop only has aged Gouda. Apparently, aged Edam is a very hard cheese that is readily available in Puerto Rico, but hard to find in the big Apple. I must... (1 reply, last updated by rockin-good August 26, 2002)

I am looking to make tatsuta age at home simply because I love it and can never buy it as a full entree, only as an appetizer. Anyone have any good recipes. I have done a successful google search but wanted to get a chownhound... (0 replies, last updated by rkn May 18, 2004)

I’ve noticed different in the way fresh blueberries have aged that perhaps someone can explain. Early in the season BBs (from FL or NC,) seemed to develop a spot of white (mold?) rather quickly. Usually after 3 days, all... (3 replies, last updated by Ellen August 3, 2004)

I am Looking for old (starka) aged Polish vodkas. These exist in Poland and might also be made in Russia. I have been told they are wonderful. Aged from 10 to 50 years in oak casks. Have you come across any place that might carry... (5 replies, last updated by Mike Kilgore September 20, 2001)

After a week in Jamaica and tasting many of their fine rums, I brought back 4 bottles of perhaps their finest aged rum, the the 21 year old Appleton Estate ($65 per in Jamaica) I chickened out on buying a bottle of their 250th... (9 replies, last updated by wendy jackson February 28, 2001)