well-aged

• “The artisans who create the country’s finest hams tend to call well-aged hams “country hams,” and regard the sweeter, more familiar brine-cured ham as “city hams.””

  Simon & Schuster: One Big Table

• “Old-fashioned, well-aged Rioja is a beautiful thing.”

  Wine Advocate Writers Spark Ethics Debate - Wall Street Journal | Dr Vino's wine blog

• “In addition to Alsace Pinot Gris, a well-aged white Hermitage works with this dish.”

  Butternut squash ravioli with sage butter: wine pairing | Dr Vino's wine blog

• “It isn't just that a well-aged wine can cost so much money or require a long wait Americans don't like their pleasures deferred—there's also the question of flavor.”

  The Wall Street Journal: Does Good Wine Come to Those Who Wait?

• “Mr. Adams lamented that not many wine drinkers were likely to experience the enormous pleasure that a well-aged wine could bestow.”

  The Wall Street Journal: Does Good Wine Come to Those Who Wait?

• “I spend my summers in Val D'Orcia in southern Tuscany and always take home a well-aged 'stagianato' pecorino from Pienza.”

  The Wall Street Journal: Cucina Confidential

• “The Hereford fillet was tender, well-aged and needed only minor trimming of silverskin.”

  The Guardian: Buying meat in bulk

• “Many chefs keep close to the stove a well-aged sherry vinegar, which adds both balanced acidity and depth of flavor to soups and sauces.”

  The Wall Street Journal: Every Chef's Secret Weapon

• “Recipes From the Young Turks Raw Beef Rib, Oysters & Chickweed Directions Use about 90 grams of well-aged, well-marbled beef rib per person.”

  The Wall Street Journal: A New Movement as British as Roast Beef

• “Still, I want to thank this remarkable railroad man from Montana for sharing his well-earned and well-aged wisdom before he moved on to that next station at the end of the line.”

  The Huffington Post: David Wild: "End Of The Line": Playlist For The Passing Of The World's Oldest Man

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