Inexpensive Red for cellaring Sender: Ian

Excellent idea, though I'd make the same caveat as young Slatcher. There's not THAT many wines that will change much over a 6 month period, AND will last for 6 years. Wines that evolve rapidly when young tend to have little tannin and acidity and often have a distinctly limited life (I'm thinking of wines like Beaujolais Nouveau, for example but the same is true of any "Vin Vert").

If I've read your question correctly, and if you're truly a newbie, then I'd expect your acuity to change over a number of years. Equally, it might be that your likes and dislikes will evolve. I've often read here of very experienced wine drinkers who admit that they started out enjoying wines that they regard as very mediocre nowadays. By the way, don't fall into the common trap of thinking that whites don't evolve and keep. We had a Meursault-Charmes 1992 last week, and it was as fresh as a daisy. (Meursault is a village in Burgundy and its wines are made from the Chardonnay grape with just the right amount of oak).

I'd be inclined therefore to get half a dozen reds and half a dozen whites, and taste every 6 months or every year. I don't know how much he sells them at, but in my opinion, Tom Shudic's Pinot noir and Chardonnay would be perfect for this experiment. - He writes here regularly, and his wines are GOOD at aging. Otherwise, Harry Petersen-Nadry (sp) of Chehalem wines in Oregon makes some magnificent wines that will age well, while being drinkable young. They may be a bit above your budget, however.

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