Recently, many friends came to me with a bottle of wine. The merchant said it was an aged wine. The older the wine, the better it gets. So I think it is important to talk about the general concept of wine aging time today so that my friends around me can have a relatively clear distinction.
By its very nature, wine is an agricultural product. Like many foods, its flavor will change over time. Most people also recommend the “right amount of time to drink”. So, how do you determine the right time to drink wine? Theoretically, any wine will change in flavor after bottling, but this does not mean that all wines are suitable for aging. Wine gurus believe that only the top 1% of wines have the potential to age for 10 years or more. Generally speaking, grape variety plays a decisive role in the aging potential of a wine. In other words, different grape varieties have different “drinking periods”. It is important to note that the specific ageing period of a bottle of wine is also influenced by many other factors, such as the vintage, the region of production, and storage conditions.
For many wine lovers, the “aging” of wine is more or less a mysterious process. We all know that the flavor, aroma, and even color of a wine will change as it ages. So what is it about this process that causes the wine to change? Also, do all wines get better with ageing?
The wine is old and fragrant. The longer the storage time, the better the quality of the wine?
The longer the wine is stored ≠ the better the quality of the wine. Wines go through three stages of aging: development, drinking, and declining. After the declining stage, the wine starts to decompose, the acidity and astringency become prominent, the fruit aroma disappears, and the taste becomes bland. Therefore, wine is not like white wine. Most wines need to be consumed within 3-5 years. Only some of the best wines can be aged for decades, and during the aging process they evolve into more complex aromas and layers, resulting in better quality. Wine is alive. Like humans, it goes through stages of youth, development, maturation and aging.
The optimal drinking period refers to the peak of maturation of the wine. It is generally accepted that wine is best enjoyed at this time. For some older wines, the young wines may be too bright, or even have rough tannins, and the aromas may be relatively closed. However, wines that have been aged for too long often lose their fruitiness and begin to lose quality. Today, let’s learn about wine aging!
What happens when wine ages?
Wine is a very complex liquid, a mixture of wine alcohols, acids, phenolic substances and flavor substances that change over time. The components of wine, such as water, sugars, phenols, alcohols and acids, will interact with each other at different rates and in different combinations.
From this perspective, wine is like a kaleidoscope: the same elements are randomly combined and constantly changing to form a deceptive picture. This randomness is the reason why no two bottles of wine in the world are identical.
During the aging process, the most important influence on the flavor of a wine is the change in the acidity of the wine. Although the overall acidity of a wine does not change significantly during the aging process, it still varies from time to time due to the esterification of acids. The chemical reaction between acetic acid, tannins and ethanol in wine should form ethyl acetate, the most abundant ester in wine. In addition to making the wine slightly acidic in taste, the esters formed by esterification give the wine a specific flavor.
In addition, wine flavoring substances are hydrolyzed during the aging process, which then produces aromas.
Italian wines have strong aging potential
As a wine continues to “mature”, its aromas will become more complex and rich. The acidity of youth will slowly recede, dried fruit and candied fruit flavors will emerge, and earthy, vanilla, and honey flavors will magically appear, softening as the acidity evolves. However, if the wine is too old, its taste and flavor will begin to deteriorate.
Color Change
The color of wine also changes with ageing, and the main reason for this change is exposure to air. Whether the wine is aged in oak barrels or in bottles sealed with oak cork, the tannins and pigments in the wine will change chemically with traces of oxygen, forming small deposits that cause the wine to fade in color. Younger red wines slowly change from dark purple to orange and eventually to dark brown. White wines evolve to a golden yellow color.
The contact between the wine and the barrel during aging in oak barrels increases the phenolic compounds, anthocyanins and other substances in the wine that affect its color.
What wines are suitable for aging?
Whether you are buying wine for investment or enjoyment, you need to have a clear understanding of wine aging, which means that most types of wine can be consumed without aging for too long. Most wines should be consumed within one year of the date of purchase. If you are buying Ming’s wines as an investment, you need to be careful to store them in an ideal environment, otherwise the delicate wines can be easily damaged by high temperatures, dryness, and other environmental factors.
However, the truth is that there are still some types of wines that get better with ageing, especially the more expensive prestige wines. So, which wines are suitable for long-term aging?
Let’s read about the Masters of Wine Aging.
Dominant Acidity
Acidity is an element of both red and white wines. The acidity in the mouth makes the tongue tingle and causes the mouth to secrete saliva, like a mouthful of lemon. Generally speaking, grapes grown in colder climates have higher acidity, such as Riesling, Chardonnay, Blanc, Pinot Noir and Sangiovese.
The acids in wine are mainly tartaric and malic. Different grape varieties, origins, local conditions and even the style of the winemaker can affect the acidity of a wine
Major Tannins
Tannins are natural preservatives in wine, preventing oxidation and deterioration. Tannins are expressed in the mouth and give the mouth a sense of contraction. Wines with high tannin content are usually made from grape varieties with thick skins and matured in oak barrels to soften the tannins. Grape varieties with high tannin content include Cabernet Sauvignon, Cabernet Sauvignon, Merlot, Syrah, Petite Sirah, Nebbiolo, and Tannat.
Tannins in wine come from grape skins, stems and oak barrels.
Since white wines have a shorter contact time with the skins during fermentation and rarely use oak barrels, tannins are negligible.
Apparent third sugar
Sugar is also an important preservative in wine. Sugar in wine is the residual sugar from fermentation. For this reason, sweet white wines are usually less alcoholic than other white wines. If a wine has a good balance of acidity and sweetness, it can help the wine age for decades.
During the aging process of sweet white wines, the sugar content also changes. Because the fruit flavor gradually disappears, the taste becomes less sweet. Sweet white wines are known for their excellent aging potential, such as Sauternes from Bordeaux and Cardel from the Loire Valley?
