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To Age or Not to Age – That is the Question

A wise person once observed, “Wine is simply a pit stop on the road from grape juice to vinegar.” While this statement may be reminiscent of a wisecracking plaque adorning a neighbor’s lanai, there is actually quite a bit to glean from this humorous remark. Namely, as with any perishable and time sensitive product, wine should be consumed straight away. The pervasive misconception that all wine can be or should be aged is wildly incorrect and the truth is the vast majority of wine is meant to be enjoyed as soon as purchased.

A series of complex chemical reactions create wine and continue to develop and change it before, during and after the period of time when the wine provides optimal taste for the drinker. For the lion’s share of wines, this time frame of optimal taste begins when the wine is purchased and continues for at least a few years. However, nailing down this time frame for an age-worthy wine is a bit more difficult. Some wines require time to age as they are simply too harsh and undrinkable when young, whereas other youthful wines may be pleasant with likable although simple flavors. Either way, aging brings out the best in these wines as they soften and develop complex layers of flavors that would not have been detectable on the palate previously.

As a general guideline, certain grapes and some specific wine making practices can indicate wines that are capable of aging. Acidity and pH are the main factors in determining grapes that may stand the test of time. As a wine ages, acidity decreases, so wines made with grapes that are higher in acidity have a better chance of aging well. That being said though, the high acidity almost always needs to be accompanied by a low pH as the pH level will inversely increase as the wine ages. White grapes that have good aging potential are Riesling and Chardonnay, while red grapes such as Pinot Noir, Nebbiolo, and Sangiovese fit the bill as well. Some of the longest lived reds are Bordeaux blends, which is why they are among the most prized pieces in an avid collector’s cellar.

Certain wine making practices can dictate the aging capability of a wine as well. In the initial stages of wine production, the longer a wine is in contact with the skins of the grapes, the more tannins will be imparted into the wine. Tannins are one of numerous flavor compounds called phenolics that create a characteristic drying sensation in a wine drinker’s mouth. In a young wine, the ‘mouth feel’ may be astringent, but as a wine ages, the tannin molecules join together and the resulting taste is smooth and silky. Barrel aging adds additional tannins to a wine and seeing the term “oaked” on a bottle signals that a wine may be capable of aging and continuing to develop. Lastly, residual sugar in a wine, which is typically linked to a lower overall alcohol content, gives wines a good foundation for longevity. So, many late harvest wines, dessert wines and even ice wines can age at length compared to their dry counterparts.

All wines require care in storage and handling to prevent damage or spoilage, but more vigilance is necessary for cellar-worthy wines to reach their full aging potential. Maintaining consistent temperature with low humidity while avoiding light and vibration is critical and will be deliciously rewarded upon indulging in a perfectly cellared wine.

In conclusion, head to your wine stash armed with the knowledge that most of the wine there will probably not be improving and may be deteriorating, so enjoy one of your great selections tonight!

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