Thank you for the explanation very interesting topic I can't wait to take the classes. See you

For champagne- Large format Oak barrel aging a reserve of wine is often blended in for the house style of some oxidative brands. See Krug, Bollinger, Billecart, Devaux, Selosse

For a number of reasons I don't think that I should realistically aim to age my wine seriously. However, I still wonder if I should get a cooling cabinet. I usually keep 2-3 dozen bottles of drinkable/storable predominantly white wines in the bottom of my clothes cabinet in my bedroom at approximately 4-6℃ higher than optimum (depending on season) for anywhere between a few months to let's say 3 years. Is there anything substantial to gain for a relatively simple palate by acquiring a cooler? On a side note; I heard a podcast by the state wine monopoly (Vinmonopolet) here in Norway. They had tested the vibration theory by putting bottles in non vibration, slight vibration and heavy vibration over a number of years. The panel couldn't taste any difference. I don't remember any wine details, but obviously not sparkling. Not conclusive but I just thought I'd mention it.

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