(NWWinemaker) - Have you ever wondered why two bottles of wine, supposed to be identical in almost every way, sometimes differ in taste and aroma? In other words: Why would two bottles stored under identical conditions taste different? A few years ago, I was privileged to select and receive a couple of cases of wine that were stored for more than three decades in a decrepit garage. Storage conditions were, to say the least, not ideal. Nevertheless, I’ve found a few gems within this evolutionary challenged lot of wine. Like the 1980 Vergenoegd Cabernet Sauvignon that I opened last night. It was obviously far past its prime, but still shouted Cabernet Sauvignon with a creaky voice. This made me ponder upon the question right at the beginning of this blog.