aging ability (wine)
   HOME

TheInfoList



OR:

The
aging Ageing ( BE) or aging ( AE) is the process of becoming older. The term refers mainly to humans, many other animals, and fungi, whereas for example, bacteria, perennial plants and some simple animals are potentially biologically immortal. In ...
of wine is potentially able to improve the quality of
wine Wine is an alcoholic drink typically made from Fermentation in winemaking, fermented grapes. Yeast in winemaking, Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different ...
. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's
sugars Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...
,
acids In computer science, ACID ( atomicity, consistency, isolation, durability) is a set of properties of database transactions intended to guarantee data validity despite errors, power failures, and other mishaps. In the context of databases, a ...
and
phenolic compounds In organic chemistry, phenols, sometimes called phenolics, are a class of chemical compounds consisting of one or more hydroxyl groups (— O H) bonded directly to an aromatic hydrocarbon group. The simplest is phenol, . Phenolic compounds are c ...
(such as tannins) can alter the
aroma An odor (American English) or odour (Commonwealth English; see spelling differences) is caused by one or more volatilized chemical compounds that are generally found in low concentrations that humans and animals can perceive via their sens ...
,
color Color (American English) or colour (British English) is the visual perceptual property deriving from the spectrum of light interacting with the photoreceptor cells of the eyes. Color categories and physical specifications of color are associ ...
,
mouthfeel Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel ...
and taste of the wine in a way that may be more pleasing to the taster. The ability of a wine to age is influenced by many factors including
grape variety This list of grape varieties includes cultivated grapes, whether used for wine, or eating as a table grape, fresh or dried ( raisin, currant, sultana). For a complete list of all grape species including those unimportant to agriculture, see ...
,
vintage Vintage, in winemaking, is the process of picking grapes and creating the finished product—wine (see Harvest (wine)). A vintage wine is one made from grapes that were all, or primarily, grown and harvested in a single specified year. In certa ...
, viticultural practices,
wine region This list of wine-producing regions catalogues significant growing regions where vineyards are planted. Wine grapes mostly grow between the 30th and the 50th degree of latitude, in both the Northern and Southern hemispheres. Grapes will sometimes ...
and
winemaking Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and ...
style. The condition that the wine is kept in after bottling can also influence how well a wine ages and may require significant time and financial investment.R. Jackson ''"Wine Science: Principles and Applications"'' Third Edition, pp. 431–489, 643–671. Academic Press 2008 .R. Boulton, V. Singleton, L. Bisson, R. Kunkee ''Principles and Practices of Winemaking'', pp. 382–424. Springer 1996 New York . The quality of an aged wine varies significantly bottle-by-bottle, depending on the conditions under which it was stored, and the condition of the bottle and cork, and thus it is said that rather than good old vintages, there are good old bottles. There is a significant mystique around the aging of wine, as its chemistry was not understood for a long time, and old wines are often sold for extraordinary prices. However, the vast majority of wine is not aged, and even wine that is aged is rarely aged for long; it is estimated that 90% of wine is meant to be consumed within a year of production, and 99% of wine within 5 years.Windows on the World Wine School: Frequently Asked Questions
, Kevin Zraly:
Q. Are all wines meant to be aged?
KZ: No. It's a common misconception that all wines improve with age. In fact, more than 90 percent of all the wines made in the world are meant to be consumed within one year, and less than 1 percent of the world's wines are meant to be aged for more than 5 years.


History

The
Ancient Greeks Ancient Greece ( el, Ἑλλάς, Hellás) was a northeastern Mediterranean civilization, existing from the Greek Dark Ages of the 12th–9th centuries BC to the end of classical antiquity ( AD 600), that comprised a loose collection of cult ...
and
Romans Roman or Romans most often refers to: *Rome, the capital city of Italy * Ancient Rome, Roman civilization from 8th century BC to 5th century AD *Roman people, the people of ancient Rome *''Epistle to the Romans'', shortened to ''Romans'', a lette ...
were aware of the potential of aged wines. In Greece, early examples of dried "
straw wines Straw wine, or raisin wine, is a wine made from grapes that have been dried to concentrate their juice. The result is similar to that of the ice wine process, but is a much older process and suitable for warm climates. The technique dates back ...
" were noted for their ability to age due to their high sugar contents. These wines were stored in sealed
earthenware Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a c ...
amphorae An amphora (; grc, ἀμφορεύς, ''amphoreús''; English plural: amphorae or amphoras) is a type of container with a pointed bottom and characteristic shape and size which fit tightly (and therefore safely) against each other in storag ...
and kept for many years. In Rome, the most sought after wines –
Falernian Falernian ( la, Falernum) was a strong white wine popular in the classical Roman period, produced from Aglianico grapes (and quite possibly Greco as well)J. Robinson ''Vines, Grapes & Wines'' pgs 213 & 242 Mitchell Beazley 1986 on the slopes o ...
and Surrentine – were prized for their ability to age for decades. In the
Book of Luke The Gospel of Luke), or simply Luke (which is also its most common form of abbreviation). tells of the origins, birth, ministry, death, resurrection, and ascension of Jesus Christ. Together with the Acts of the Apostles, it makes up a two-vol ...
, it is noted that "old wine" was valued over "new wine" (). The Greek physician
Galen Aelius Galenus or Claudius Galenus ( el, Κλαύδιος Γαληνός; September 129 – c. AD 216), often Anglicized as Galen () or Galen of Pergamon, was a Greek physician, surgeon and philosopher in the Roman Empire. Considered to be o ...
wrote that the "taste" of aged wine was desirable and that this could be accomplished by heating or smoking the wine, though, in Galen's opinion, these artificially aged wines were not as healthy to consume as naturally aged wines.J. Robinson (ed.). ''The Oxford Companion to Wine'', Third Edition, pp. 5–7. Oxford University Press, 2006. . Following the
Fall of the Roman Empire The fall of the Western Roman Empire (also called the fall of the Roman Empire or the fall of Rome) was the loss of central political control in the Western Roman Empire, a process in which the Empire failed to enforce its rule, and its v ...
, appreciation for aged wine was virtually non-existent. Most of the wines produced in northern Europe were light bodied, pale in color and with low alcohol. These wines did not have much aging potential and barely lasted a few months before they rapidly deteriorated into
vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...
. The older a wine got the cheaper its price became as merchants eagerly sought to rid themselves of aging wine. By the 16th century, sweeter and more alcoholic wines (like
Malmsey Malvasia (, also known as Malvazia) is a group of wine grape varieties grown historically in the Mediterranean region, Balearic Islands, Canary Islands and the island of Madeira, but now grown in many of the winemaking regions of the world. I ...
and Sack) were being made in the
Mediterranean The Mediterranean Sea is a sea connected to the Atlantic Ocean, surrounded by the Mediterranean Basin and almost completely enclosed by land: on the north by Western and Southern Europe and Anatolia, on the south by North Africa, and on ...
and gaining attention for their aging ability. Similarly,
Riesling Riesling (, ; ) is a white grape variety that originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling wh ...
from
Germany Germany,, officially the Federal Republic of Germany, is a country in Central Europe. It is the second most populous country in Europe after Russia, and the most populous member state of the European Union. Germany is situated betwee ...
with its combination of acidity and sugar were also demonstrating their ability to age. In the 17th century, two innovations occurred that radically changed the wine industry's view on aging. One was the development of the
cork Cork or CORK may refer to: Materials * Cork (material), an impermeable buoyant plant product ** Cork (plug), a cylindrical or conical object used to seal a container ***Wine cork Places Ireland * Cork (city) ** Metropolitan Cork, also known as G ...
and
bottle A bottle is a narrow-necked container made of an impermeable material (such as glass, plastic or aluminium) in various shapes and sizes that stores and transports liquids. Its mouth, at the bottling line, can be sealed with an internal s ...
which again allowed producers to package and store wine in a virtually air-tight environment. The second was the growing popularity of
fortified wines Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. In the course of some centuries, winemakers have developed many different styles of fortified wine, including port, sherry, madeira, Marsala, Commandar ...
such as
Port A port is a maritime facility comprising one or more wharves or loading areas, where ships load and discharge cargo and passengers. Although usually situated on a sea coast or estuary, ports can also be found far inland, such as H ...
,
Madeira ) , anthem = ( en, "Anthem of the Autonomous Region of Madeira") , song_type = Regional anthem , image_map=EU-Portugal_with_Madeira_circled.svg , map_alt=Location of Madeira , map_caption=Location of Madeira , subdivision_type=Sovereign st ...
and
Sherries Sherry ( es, jerez ) is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain. Sherry is produced in a variety of styles made primarily from the Palomino grape, ranging from light vers ...
. The added alcohol was found to act as a preservative, allowing wines to survive long sea voyages to
England England is a country that is part of the United Kingdom. It shares land borders with Wales to its west and Scotland to its north. The Irish Sea lies northwest and the Celtic Sea to the southwest. It is separated from continental Europe ...
,
The Americas The Americas, which are sometimes collectively called America, are a landmass comprising the totality of North and South America. The Americas make up most of the land in Earth's Western Hemisphere and comprise the New World. Along with th ...
and the
East Indies The East Indies (or simply the Indies), is a term used in historical narratives of the Age of Discovery. The Indies refers to various lands in the East or the Eastern hemisphere, particularly the islands and mainlands found in and around ...
. The English, in particular, were growing in their appreciation of aged wines like Port and
Claret Bordeaux wine ( oc, vin de Bordèu, french: vin de Bordeaux) is produced in the Bordeaux region of southwest France, around the city of Bordeaux, on the Garonne River. To the north of the city the Dordogne River joins the Garonne forming the ...
from
Bordeaux Bordeaux ( , ; Gascon oc, Bordèu ; eu, Bordele; it, Bordò; es, Burdeos) is a port city on the river Garonne in the Gironde department, Southwestern France. It is the capital of the Nouvelle-Aquitaine region, as well as the prefectu ...
. Demand for matured wines had a pronounced effect on the wine trade. For producers, the cost and space of storing
barrels A barrel or cask is a hollow cylindrical container with a bulging center, longer than it is wide. They are traditionally made of wooden staves and bound by wooden or metal hoops. The word vat is often used for large containers for liquids, u ...
or bottles of wine was prohibitive so a merchant class evolved with warehouses and the finances to facilitate aging wines for a longer period of time. In regions like Bordeaux,
Oporto Porto or Oporto () is the second-largest city in Portugal, the capital of the Porto District, and one of the Iberian Peninsula's major urban areas. Porto city proper, which is the entire municipality of Porto, is small compared to its metropo ...
and
Burgundy Burgundy (; french: link=no, Bourgogne ) is a historical territory and former administrative region and province of east-central France. The province was once home to the Dukes of Burgundy from the early 11th until the late 15th century. The ...
, this situation dramatically increased the balance of power towards the merchant classes.


Aging potential

There is a widespread misconception that wine always improves with age, or that wine improves with extended aging, or that aging potential is an indicator of good wine. Some authorities state that more wine is consumed too old than too young.J. Robinson ''Jancis Robinson's Wine Course'' Third Edition pp. 39–41. Abbeville Press 2003 . Aging ''changes'' wine, but does not categorically improve it or worsen it. Fruitiness deteriorates rapidly, decreasing markedly after only 6 months in the bottle. Due to the cost of storage, it is not economical to age cheap wines, but many varieties of wine do not benefit from aging, regardless of the quality. Experts vary on precise numbers, but typically state that only 5–10% of wine improves after 1 year, and only 1% improves after 5–10 years. In general, wines with a low pH (such as
pinot noir Pinot Noir () is a red-wine grape variety of the species ''Vitis vinifera''. The name may also refer to wines created predominantly from pinot noir grapes. The name is derived from the French words for ''pine'' and ''black.'' The word ''pine ...
and
Sangiovese Sangiovese (, also , , ) is a red Italian wine grape variety that derives its name from the Latin ''sanguis Jovis'', "the blood of Jupiter". Though it is the grape of most of central Italy from Romagna down to Lazio (the most widespread grap ...
) have a greater capability of aging. With red wines, a high level of flavor compounds, such as phenolics (most notably tannins), will increase the likelihood that a wine will be able to age. Wines with high levels of phenols include
Cabernet Sauvignon Cabernet Sauvignon () is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Australia and British Columbia, Canada to Lebanon ...
,
Nebbiolo Nebbiolo (, ; pms, nebieul ) is an Italian red wine grape variety predominantly associated with its native Piedmont region, where it makes the '' Denominazione di Origine Controllata e Garantita'' (DOCG) wines of Barolo, Barbaresco, Roero ...
and
Syrah Syrah (), also known as Shiraz, is a dark-skinned grape variety grown throughout the world and used primarily to produce red wine. In 1999, Syrah was found to be the offspring of two obscure grapes from southeastern France, Dureza and Mondeuse ...
. The white wines with the longest aging potential tend to be those with a high amount of
extract An extract is a substance made by extracting a part of a raw material, often by using a solvent such as ethanol, oil or water. Extracts may be sold as tinctures, absolutes or in powder form. The aromatic principles of many spices, nuts ...
and acidity. The acidity in white wines, acting as a preservative, has a role similar to that of tannins in red wines. The process of making white wines, which includes little to no skin contact, means that white wines have a significantly lower amount of phenolic compounds, though barrel
fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food p ...
and
oak aging Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a vess ...
can impart some phenols. Similarly, the minimal skin contact with
rosé A rosé () is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method ...
wine limits their aging potential. After aging at the winery most wood-aged ports, sherries, ''
vins doux naturel Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. In the course of some centuries, winemakers have developed many different styles of fortified wine, including port, sherry, madeira, Marsala, Comman ...
s'', '' vins de liqueur'', basic level
ice wine Ice wine (or icewine; german: Eiswein) is a type of dessert wine produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing for a more concentrated grape ...
s, and
sparkling wine Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While the phrase commonly refers to champagne, European Union countries legally reserve that term for products exclusively produced in the Champagne regi ...
s are bottled when the producer feels that they are ready to be consumed. These wines are ready to drink upon release and will not benefit much from aging. Vintage ports and other bottled-aged ports and sherries will benefit from some additional aging.
Champagne Champagne (, ) is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, that demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, ...
and other sparkling wines are infrequently aged, and frequently have no vintage year (no vintage, NV), but vintage champagne may be aged. Aged champagne has traditionally been a peculiarly British affectation, and thus has been referred to as ' "the English taste", though this term also refers to a level of champagne sweetness. In principle champagne has aging potential, due to the acidity, and aged champagne has increased in popularity in the United States since the 1996 vintage. A few French winemakers have advocated aging champagne, most notably René Collard (1921–2009). In 2009, a 184-year-old bottle of Perrier-Jouët was opened and tasted, still drinkable, with notes of "truffles and caramel", according to the experts.


Little to no aging potential

A guideline provided by Master of Wine
Jancis Robinson Jancis Mary Robinson OBE, ComMA, MW (born 22 April 1950) is a British wine critic, journalist and wine writer. She currently writes a weekly column for the ''Financial Times'', and writes for her website JancisRobinson.com, updated daily. She ...
*
German German(s) may refer to: * Germany (of or related to) **Germania (historical use) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizens of Germany, see also German nationality law **Ge ...
QBAs (Qualitätswein bestimmter Anbaugebiete) *
Asti Asti ( , , ; pms, Ast ) is a '' comune'' of 74,348 inhabitants (1-1-2021) located in the Piedmont region of northwestern Italy, about east of Turin in the plain of the Tanaro River. It is the capital of the province of Asti and it is deeme ...
and Moscato
Spumante Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While the phrase commonly refers to champagne, European Union countries legally reserve that term for products exclusively produced in the Champagne reg ...
* Rosé and blush wines like
White Zinfandel White Zinfandel is an off-dry to sweet rosé wine. Originally the result of a stuck fermentation and fortuitous accident, White Zinfandel is made from the Zinfandel wine grape that would otherwise produce a bold and spicy red wine. White Zinfa ...
* Branded wines like Yellow Tail, Mouton Cadet, etc. * European
table wine Table wine (rarely abbreviated TW) is a wine term with two different meanings: a style of wine and a quality level within wine classification. In the United States, the term primarily designates a wine style: an ordinary wine which is not fortifi ...
*
American American(s) may refer to: * American, something of, from, or related to the United States of America, commonly known as the "United States" or "America" ** Americans, citizens and nationals of the United States of America ** American ancestry, pe ...
jug &
box wine Boxed wine (cask wine) is wine sold in a bag inside a box. The box is made of cardboard or corrugated fiberboard, which supports a plastic bladder filled with wine. The wine flows out from a plastic push-release valve. History The process for ...
* Inexpensive
varietal A varietal wine is a wine made primarily from a single named grape variety, and which typically displays the name of that variety on the wine label.The American Heritage Dictionary of the English Language, Fourth Edition, 2000.winepros.com.au. ...
s (with the possible exception of
Cabernet Sauvignon Cabernet Sauvignon () is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Australia and British Columbia, Canada to Lebanon ...
) * The majority of '' Vin de pays'' * All Nouveau wines *
Vermouth Vermouth (, ) is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid- to late 18th centur ...
* Basic
Sherry Sherry ( es, jerez ) is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain. Sherry is produced in a variety of styles made primarily from the Palomino grape, ranging from light versi ...
* Tawny Ports * Kit wines made from mostly concentrated grape juice


Good aging potential

Master of Wine Master of Wine (MW) is a qualification (not an academic degree) issued by The Institute of Masters of Wine in the United Kingdom. The MW qualification is generally regarded in the wine industry as one of the highest standards of professional knowle ...
Jancis Robinson Jancis Mary Robinson OBE, ComMA, MW (born 22 April 1950) is a British wine critic, journalist and wine writer. She currently writes a weekly column for the ''Financial Times'', and writes for her website JancisRobinson.com, updated daily. She ...
provides the following general guidelines on aging wines. Note that vintage, wine region and winemaking style can influence a wine's aging potential, so Robinson's guidelines are general estimates for the most common examples of these wines. * Botrytized wines (5–25 yrs) *
Chardonnay Chardonnay (, , ) is a green-skinned grape variety used in the production of white wine. The variety originated in the Burgundy wine region of eastern France, but is now grown wherever wine is produced, from England to New Zealand. For new ...
(2–6 yrs) *
Riesling Riesling (, ; ) is a white grape variety that originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling wh ...
(2–30 yrs) * Hungarian Furmint (3–25 yrs) * Loire Valley Chenin blanc (4–30 yrs) *
Hunter Valley The Hunter Region, also commonly known as the Hunter Valley, is a region of New South Wales, Australia, extending from approximately to north of Sydney. It contains the Hunter River and its tributaries with highland areas to the north and ...
Semillon (6–15 yrs) *
Cabernet Sauvignon Cabernet Sauvignon () is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Australia and British Columbia, Canada to Lebanon ...
(4–20 yrs) *
Merlot Merlot is a dark blue–colored wine grape variety, that is used as both a blending grape and for varietal wines. The name ''Merlot'' is thought to be a diminutive of ''merle'', the French name for the blackbird, probably a reference to the ...
(2–10 yrs) *
Nebbiolo Nebbiolo (, ; pms, nebieul ) is an Italian red wine grape variety predominantly associated with its native Piedmont region, where it makes the '' Denominazione di Origine Controllata e Garantita'' (DOCG) wines of Barolo, Barbaresco, Roero ...
(4–20 yrs) *
Pinot noir Pinot Noir () is a red-wine grape variety of the species ''Vitis vinifera''. The name may also refer to wines created predominantly from pinot noir grapes. The name is derived from the French words for ''pine'' and ''black.'' The word ''pine ...
(2–8 yrs) *
Sangiovese Sangiovese (, also , , ) is a red Italian wine grape variety that derives its name from the Latin ''sanguis Jovis'', "the blood of Jupiter". Though it is the grape of most of central Italy from Romagna down to Lazio (the most widespread grap ...
(2–8 yrs) *
Syrah Syrah (), also known as Shiraz, is a dark-skinned grape variety grown throughout the world and used primarily to produce red wine. In 1999, Syrah was found to be the offspring of two obscure grapes from southeastern France, Dureza and Mondeuse ...
(4–16 yrs) *
Zinfandel Zinfandel (also known as Primitivo) is a variety of black-skinned wine grape. The variety is grown in over 10 percent of California vineyards. DNA analysis has revealed that it is genetically equivalent to the Croatian grapes Crljenak Kašt ...
(2–6 yrs) * Classified Bordeaux (8–25 yrs) * Grand Cru
Burgundy Burgundy (; french: link=no, Bourgogne ) is a historical territory and former administrative region and province of east-central France. The province was once home to the Dukes of Burgundy from the early 11th until the late 15th century. The ...
(8–25 yrs) *
Aglianico Aglianico ( , ) is a black grape grown in the southern regions of Italy, mostly Basilicata and Campania. It is considered with Sangiovese and Nebbiolo to be one of the three greatest Italian varieties. Aglianico is sometimes called "The Barolo ...
from
Taurasi Taurasi is a town and municipality in the province of Avellino, Campania, southern Italy. In antiquity it was a town in Samnium. The town's name probably derives from the Latin ''Taurus''. Over time it changed from ''Taurasos'' to ''Taurasia ...
(4–15 yrs) * Baga from Bairrada (4–8 yrs) * Hungarian
Kadarka Cadarca or Kadarka or Gamza is a dark-skinned variety of grape used for red wine. It has a long history and is popular in Romania and Bulgaria, where it is known as Гъмза ''Gamza''. It used to be an important constituent of the Hungarian ...
(3–7 yrs) * Bulgarian Melnik (3–7 yrs) * Croatian
Plavac Mali Plavac Mali (), a cross between Crljenak Kaštelanski ( ancestral Zinfandel) and Dobričić grapes, is the primary red wine grape grown along the Dalmatian coast of Croatia. The name refers to the small blue grapes that the vines produce: in ...
(4–8 yrs) * Georgian Saperavi (3–10 yrs) * Madiran
Tannat Tannat is a red wine grape, historically grown in South West France in the Madiran AOC, and is now one of the most prominent grapes in Uruguay, where it is considered the "national grape". Tannat is also grown in Argentina, Australia, Brazi ...
(4–12 yrs) *
Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many Latin American countries **Spanish cuisine Other places * Spanish, Ontario, Can ...
Tempranillo Tempranillo (also known as Ull de Llebre, Cencibel, Tinto Fino and Tinta del Pais in Spain, Aragonez or Tinta Roriz in Portugal, and several other synonyms elsewhere) is a black grape variety widely grown to make full-bodied red wines in its ...
(2–8 yrs) *
Greek Greek may refer to: Greece Anything of, from, or related to Greece, a country in Southern Europe: *Greeks, an ethnic group. *Greek language, a branch of the Indo-European language family. **Proto-Greek language, the assumed last common ancestor ...
Xynomavro (4–10 yrs) * Vintage Ports (20–50 yrs)


Factors and influences


Wine constituents

The ratio of
sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or do ...
s,
acid In computer science, ACID ( atomicity, consistency, isolation, durability) is a set of properties of database transactions intended to guarantee data validity despite errors, power failures, and other mishaps. In the context of databases, a se ...
s and phenolics to
water Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as ...
is a key determination of how well a wine can age. The less water in the grapes prior to
harvest Harvesting is the process of gathering a ripe crop from the fields. Reaping is the cutting of grain or pulse for harvest, typically using a scythe, sickle, or reaper. On smaller farms with minimal mechanization, harvesting is the most l ...
, the more likely the resulting wine will have some aging potential. Grape variety, climate, vintage and viticultural practice come into play here. Grape varieties with thicker skins, from a dry growing season where little
irrigation Irrigation (also referred to as watering) is the practice of applying controlled amounts of water to land to help grow crops, landscape plants, and lawns. Irrigation has been a key aspect of agriculture for over 5,000 years and has been devel ...
was used and yields were kept low will have less water and a higher ratio of sugar, acids and phenolics. The process of making Eisweins, where water is removed from the grape during pressing as frozen ice crystals, has a similar effect of decreasing the amount of water and increasing aging potential. In winemaking, the duration of maceration or skin contact will influence how much phenolic compounds are leached from skins into the wine. Pigmented tannins,
anthocyanin Anthocyanins (), also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart gave the name Anthokyan to a chemical com ...
s,
colloid A colloid is a mixture in which one substance consisting of microscopically dispersed insoluble particles is suspended throughout another substance. Some definitions specify that the particles must be dispersed in a liquid, while others extend ...
s, tannin-
polysaccharides Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with w ...
and tannin-
protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, res ...
s not only influence a wine's resulting color but also act as preservatives. During fermentation adjustment to a wine's acid levels can be made with wines with lower pH having more aging potential. Exposure to oak either during fermentation or after (during barrel aging) will introduce more phenolic compounds to the wines. Prior to bottling, excessive fining or
filtering Filter, filtering or filters may refer to: Science and technology Computing * Filter (higher-order function), in functional programming * Filter (software), a computer program to process a data stream * Filter (video), a software component tha ...
of the wine could strip the wine of some phenolic solids and may lessen a wine's ability to age.


Storage factors

The storage condition of the bottled wine will influence a wine's aging. Vibrations and heat fluctuations can hasten a wine's deterioration and cause adverse effect on the wines. In general, a wine has a greater potential to develop complexity and more aromatic bouquet if it is allowed to age slowly in a relatively cool environment. The lower the temperature, the more slowly a wine develops. On average, the rate of chemical reactions in wine double with each 18 °F (10 °C) increase in temperature. Wine expert
Karen MacNeil Karen MacNeil (born 1954) is an American author, journalist, wine educator and consultant. Career MacNeil's first article, on the subject of the best butter on offer in New York delis, was published in '' The Village Voice.'' She transitioned to w ...
recommends keeping wine intended for aging in a cool area with a constant temperature around 55 °F (13 °C). Wine can be stored at temperatures as high as 69 °F (20 °C) without long term negative effect. Professor Cornelius Ough of the
University of California, Davis The University of California, Davis (UC Davis, UCD, or Davis) is a public land-grant research university near Davis, California. Named a Public Ivy, it is the northernmost of the ten campuses of the University of California system. The inst ...
believes that wine could be exposed to temperatures as high as 120 °F (49 °C) for a few hours and not be damaged. However, most experts believe that extreme temperature fluctuations (such as repeated transferring of a wine from a warm room to a cool refrigerator) would be detrimental to the wine. The
ultra-violet Ultraviolet (UV) is a form of electromagnetic radiation with wavelength from 10 nm (with a corresponding frequency around 30  PHz) to 400 nm (750  THz), shorter than that of visible light, but longer than X-rays. UV radiatio ...
rays of direct sunlight should also be avoided because of the
free radicals In chemistry, a radical, also known as a free radical, is an atom, molecule, or ion that has at least one unpaired valence electron. With some exceptions, these unpaired electrons make radicals highly chemically reactive. Many radicals spon ...
that can develop in the wine and result in
premature oxidation Premature oxidation, (sometimes shortened to premox, or POx) is a flaw that occurs in white wines, when the presumably ageworthy wine is expected to be in good condition yet is found to be oxidised and often undrinkable. In particular the afflict ...
.K. MacNeil ''The Wine Bible'' pp. 79–82. Workman Publishing 2001 . Wines packaged in large format bottles, such as magnums and 3
liter The litre (international spelling) or liter (American English spelling) (SI symbols L and l, other symbol used: ℓ) is a metric unit of volume. It is equal to 1 cubic decimetre (dm3), 1000 cubic centimetres (cm3) or 0.001 cubic metre (m3) ...
Jeroboams, seem to age more slowly than wines packaged in regular 750 ml bottles or half bottles. This may be because of the greater proportion of oxygen exposed to the wine during the bottle process. The advent of
alternative wine closures Alternative wine closures are substitute closures used in the wine industry for sealing wine bottles in place of traditional cork closures. The emergence of these alternatives has grown in response to quality control efforts by winemakers to pr ...
to cork, such as screw caps and synthetic corks have opened up recent discussions on the aging potential of wines sealed with these alternative closures. Currently there are no conclusive results and the topic is the subject of ongoing research.


Bottling factors


Bottle shock

One of the short-term aging needs of wine is a period where the wine is considered "sick" due to the trauma and volatility of the bottling experience. During bottling the wine is exposed to some oxygen which causes a domino effect of chemical reactions with various components of the wine. The time it takes for the wine to settle down and have the oxygen fully dissolve and integrate with the wine is considered its period of "bottle shock". During this time the wine could taste drastically different from how it did prior to bottling or how it will taste after the wine has settled. While many modern bottling lines try to treat the wine as gently as possible and utilize
inert gas An inert gas is a gas that does not readily undergo chemical reactions with other chemical substances and therefore does not readily form chemical compounds. The noble gases often do not react with many substances and were historically referred to ...
es to minimize the amount of oxygen exposure, all wine goes through some period of bottle shock. The length of this period will vary with each individual wine.


Cork taint

The transfer of
off-flavours Off-flavours or off-flavors ( see spelling differences) are taints in food products caused by the presence of undesirable compounds. They can originate in raw materials, from chemical changes during food processing and storage, and from micro-organ ...
in the cork used to bottle a wine during prolonged aging can be detrimental to the quality of the bottle. The formation of cork taint is a complex process which may result from a wide range of factors ranging from the growing conditions of the cork oak, the processing of the cork into stoppers, or the molds growing on the cork itself.


Dumb phase

During the course of aging, a wine may slip into a "dumb phase" where its aromas and flavors are very muted. In Bordeaux this phase is called the ''age ingrat'' or "difficult age" and is likened to a
teenager Adolescence () is a transitional stage of physical and psychological development that generally occurs during the period from puberty to adulthood (typically corresponding to the age of majority). Adolescence is usually associated with the te ...
going through
adolescence Adolescence () is a transitional stage of physical and psychological development that generally occurs during the period from puberty to adulthood (typically corresponding to the age of majority). Adolescence is usually associated with the ...
. The cause or length of time that this "dumb phase" will last is not yet fully understood and seems to vary from bottle to bottle.


Effects on wine

As red wine ages, the harsh tannins of its youth gradually give way to a softer
mouthfeel Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel ...
. An inky dark color will eventually lose its depth of color and begin to appear orange at the edges, and eventually turn brown. These changes occur due to the complex chemical reactions of the phenolic compounds of the wine. In processes that begin during fermentation and continue after bottling, these compounds bind together and aggregate. Eventually these particles reach a certain size where they are too large to stay suspended in the solution and precipitate out. The presence of visible sediment in a bottle will usually indicate a mature wine. The resulting wine, with this loss of tannins and pigment, will have a paler color and taste softer, less astringent. The sediment, while harmless, can have an unpleasant taste and is often separated from the wine by
decanting Decantation is a process for the separation of mixtures of immiscible liquids or of a liquid and a solid mixture such as a suspension. The layer closer to the top of the container—the less dense of the two liquids, or the liquid from which th ...
. During the aging process, the perception of a wine's acidity may change even though the total measurable amount of acidity is more or less constant throughout a wine's life. This is due to the
esterification In chemistry, an ester is a compound derived from an oxoacid (organic or inorganic) in which at least one hydroxyl group () is replaced by an alkoxy group (), as in the substitution reaction of a carboxylic acid and an alcohol. Glycerides ar ...
of the acids, combining with
alcohols In chemistry, an alcohol is a type of organic compound that carries at least one hydroxyl () functional group bound to a saturated carbon atom. The term ''alcohol'' originally referred to the primary alcohol ethanol (ethyl alcohol), which is ...
in complex array to form
ester In chemistry, an ester is a compound derived from an oxoacid (organic or inorganic) in which at least one hydroxyl group () is replaced by an alkoxy group (), as in the substitution reaction of a carboxylic acid and an alcohol. Glycerides ...
s. In addition to making a wine taste less acidic, these esters introduce a range of possible aromas. Eventually the wine may age to a point where other components of the wine (such as a tannins and fruit) are less noticeable themselves, which will then bring back a heightened perception of wine acidity. Other chemical processes that occur during aging include the
hydrolysis Hydrolysis (; ) is any chemical reaction in which a molecule of water breaks one or more chemical bonds. The term is used broadly for substitution, elimination, and solvation reactions in which water is the nucleophile. Biological hydrolysi ...
of flavor precursors which detach themselves from
glucose Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, u ...
molecules and introduce new flavor notes in the older wine and
aldehydes In organic chemistry, an aldehyde () is an organic compound containing a functional group with the structure . The functional group itself (without the "R" side chain) can be referred to as an aldehyde but can also be classified as a formyl grou ...
become oxidized. The interaction of certain phenolics develops what is known as
tertiary Tertiary ( ) is a widely used but obsolete term for the geologic period from 66 million to 2.6 million years ago. The period began with the demise of the non-avian dinosaurs in the Cretaceous–Paleogene extinction event, at the start ...
aromas which are different from the primary aromas that are derived from the grape and during fermentation. As a wine starts to mature, its bouquet will become more developed and multi-layered. While a taster may be able to pick out a few fruit notes in a young wine, a more complex wine will have several distinct fruit, floral, earthy, mineral and oak derived notes. The lingering finish of a wine will lengthen. Eventually the wine will reach a point of maturity, when it is said to be at its "peak". This is the point when the wine has the maximum amount of complexity, most pleasing mouthfeel and softening of tannins and has not yet started to decay. When this point will occur is not yet predictable and can vary from bottle to bottle. If a wine is aged for too long, it will start to descend into decrepitude where the fruit tastes hollow and weak while the wine's acidity becomes dominant. The natural esterification that takes place in
wine Wine is an alcoholic drink typically made from Fermentation in winemaking, fermented grapes. Yeast in winemaking, Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different ...
s and other alcoholic beverages during the aging process is an example of acid-catalysed esterification. Over time, the acidity of the
acetic acid Acetic acid , systematically named ethanoic acid , is an acidic, colourless liquid and organic compound with the chemical formula (also written as , , or ). Vinegar is at least 4% acetic acid by volume, making acetic acid the main componen ...
and tannins in an aging wine will catalytically protonate other organic acids (including acetic acid itself), encouraging
ethanol Ethanol (abbr. EtOH; also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound. It is an alcohol with the chemical formula . Its formula can be also written as or (an ethyl group linked to a ...
to react as a nucleophile. As a result,
ethyl acetate Ethyl acetate ( systematically ethyl ethanoate, commonly abbreviated EtOAc, ETAC or EA) is the organic compound with the formula , simplified to . This colorless liquid has a characteristic sweet smell (similar to pear drops) and is used in glues ...
– the ester of ethanol and acetic acid – is the most abundant ester in wines. Other combinations of organic alcohols (such as phenol-containing compounds) and organic acids lead to a variety of different esters in wines, contributing to their different flavours, smells and tastes. Of course, when compared to sulfuric acid conditions, the acid conditions in a wine are mild, so yield is low (often in tenths or hundredths of a percentage point by volume) and take years for ester to accumulate.


Coates’ Law of Maturity

Coates’ Law of Maturity is a principle used in wine tasting relating to the aging ability of wine. Developed by the
British British may refer to: Peoples, culture, and language * British people, nationals or natives of the United Kingdom, British Overseas Territories, and Crown Dependencies. ** Britishness, the British identity and common culture * British English, ...
Master of Wine Master of Wine (MW) is a qualification (not an academic degree) issued by The Institute of Masters of Wine in the United Kingdom. The MW qualification is generally regarded in the wine industry as one of the highest standards of professional knowle ...
,
Clive Coates Clive Coates (21 October 1941 – 26 July 2022) was a British wine writer and Master of Wine, best known for his books about the wines of Burgundy.winepros.com.au. Biography Born in Wimbledon, London on 21 October 1941, Coates worked for Th ...
, the principle states that a wine will remain at its peak (or optimal) drinking quality for a duration of time that is equal to the time of maturation required to reach its optimal quality. During the aging of a wine certain flavors, aromas and textures appear and fade. Rather than developing and fading in
unison In music, unison is two or more musical parts that sound either the same pitch or pitches separated by intervals of one or more octaves, usually at the same time. ''Rhythmic unison'' is another term for homorhythm. Definition Unison or per ...
, these traits each operate on a unique path and time line. The principle allows for the subjectivity of individual tastes because it follows the logic that positive traits that appeal to one particular wine taster will continue to persist along the principle's guideline while for another taster these traits might not be positive and therefore not applicable to the guideline. Wine expert Tom Stevenson has noted that there is logic in Coates' principle and that he has yet to encounter an anomaly or wine that debunks it.T. Stevenson ''"The Sotheby's Wine Encyclopedia"'' p. 631. Dorling Kindersley 2005 .


Example

An example of the principle in practice would be a wine that someone acquires when it is 9 years of age, but finds dull. A year later the drinker finds this wine very pleasing in texture, aroma and mouthfeel. Under the ''Coates Law of Maturity'' the wine will continue to be drunk at an optimal maturation for that drinker until it has reached 20 years of age at which time those positive traits that the drinker perceives will start to fade.


Artificial aging

There is a long history of using artificial means to try to accelerate the natural aging process. In
Ancient Rome In modern historiography, ancient Rome refers to Roman people, Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom ...
a smoke chamber known as a fumarium was used to enhance the flavor of wine through artificial aging.
Amphora An amphora (; grc, ἀμφορεύς, ''amphoreús''; English plural: amphorae or amphoras) is a type of container with a pointed bottom and characteristic shape and size which fit tightly (and therefore safely) against each other in storag ...
e were placed in the chamber, which was built on top of a heated
hearth A hearth () is the place in a home where a fire is or was traditionally kept for home heating and for cooking, usually constituted by at least a horizontal hearthstone and often enclosed to varying degrees by any combination of reredos (a lo ...
, in order to impart a smoky flavor in the wine that also seemed to sharpen the acidity. The wine would sometimes come out of the fumarium with a paler color just like aged wine. Modern winemaking techniques like
micro-oxygenation Micro-oxygenation is a process used in winemaking to introduce oxygen into wine in a controlled manner. Developed in 1991 by Patrick DuCournau, working with the exceptionally tannic grape Tannat in Madiran, the process gained usage in modern win ...
can have the side effect of artificially aging the wine. In the production of
Madeira ) , anthem = ( en, "Anthem of the Autonomous Region of Madeira") , song_type = Regional anthem , image_map=EU-Portugal_with_Madeira_circled.svg , map_alt=Location of Madeira , map_caption=Location of Madeira , subdivision_type=Sovereign st ...
and rancio wines, the wines are deliberately exposed to excessive temperatures to accelerate the maturation of the wine. Other techniques used to artificially age wine (with inconclusive results on their effectiveness) include shaking the wine, exposing it to
radiation In physics, radiation is the emission or transmission of energy in the form of waves or particles through space or through a material medium. This includes: * ''electromagnetic radiation'', such as radio waves, microwaves, infrared, visi ...
,
magnetism Magnetism is the class of physical attributes that are mediated by a magnetic field, which refers to the capacity to induce attractive and repulsive phenomena in other entities. Electric currents and the magnetic moments of elementary particles ...
or
ultra-sonic Ultrasound is sound waves with frequencies higher than the upper audible limit of human hearing. Ultrasound is not different from "normal" (audible) sound in its physical properties, except that humans cannot hear it. This limit varies fr ...
waves. More recently, experiments with artificial aging through high-voltage electricity have produced results above the remaining techniques, as assessed by a panel of wine tasters. Some artificial wine-aging gadgets include the "Clef du Vin", which is a metallic object that is dipped into wine and purportedly ages the wine one year for every second of dipping. The product has received mixed reviews from wine commentators. Several wineries have begun aging finished wine bottles undersea; ocean aging is thought to accelerate natural aging reactions as a function of depth (pressure).


See also

* Ullage


References


Further reading

* Suriano, Matthew, "A Fresh Reading for 'Aged Wine' in the Samaria Ostraca," ''Palestine Exploration Quarterly'', 139,1 (2007), 27–33.


External links

* * * {{portal bar, Drink Wine Wine chemistry