It is often said that when wine is left to age, it inevitably becomes better. But is that really the case? Red wine, white wine, champagne… In this article, we will explore how this process works, as well as which wines are best suited to aging. We will finally be able to answer this important question: does wine really improve with age?
What causes wine to age?
Without discussing the chemical reactions that take place inside the bottle, there are several factors we can control to increase a wine’s aging potential.
The first is humidity. If a cellar is not humid enough, or conversely, is too humid, this could have harmful and above all irreversible consequences for the bottle. The “ideal” humidity level is estimated to be between 60 and 75%. Without sufficient humidity, corks dry out, wines oxidize and lose all their intrinsic qualities.
However, humidity is not the only important factor in the aging process; the cellar temperature is also crucial. If the temperature is too high, the wine will age too quickly and its quality will ultimately deteriorate. Conversely, if it is too low, aging will slow down and your bottle of wine will not develop normally.
There are also other criteria to follow:
- Your cellar should be kept as dark as possible; UV rays are very harmful to your wine and can cause premature oxidation.
- Bottles should be stored on their sides so that the wine remains in contact with the cork, keeping it moist and preventing oxygen from getting in.
More technically speaking, it is the sugars, acids, and water contained in the wine, along with their proportions, that determine whether a wine can age or not. Vintages, grape varieties, climate, and winemaking practices can also play a role.
Wines suited to aging
To begin with, not all wines necessarily have aging potential, and prolonged aging is not necessarily an indicator of a good wine. For example, it is not recommended to age inexpensive wine because of its limited potential and the cost of storage.
In general, wines such as pinot noir and sangiovese have greater aging potential because of their low pH. Red wines with high levels of aromatic compounds such as tannins or phenols, such as cabernet sauvignon or syrah, are also excellent wines for aging.
White wines with high acidity are among those with the greatest aging potential. It is the acidity of white wines that acts as a preservative, much like tannins in red wines. During winemaking, white grapes are pressed immediately after harvest and then undergo alcoholic fermentation. Red grapes, on the other hand, are pressed after maceration, which allows prolonged contact between the juice and the grape skins. The absence of maceration in white wines means that they contain fewer phenolic compounds than red wines. The same applies to rosé wines, which limits their aging potential.
Champagnes and other sparkling wines are rarely vintage-dated and are not subject to prolonged aging, although vintage champagne can be aged. Aged champagne is highly appreciated and is known as the “English taste” because of the British love of this beverage.
Tasting aged wine?
From now on, you know everything about wine aging, how it works, and which wines can be aged. We can therefore answer the question: yes, wines improve with age, but their composition and storage conditions determine whether it is worthwhile to let them age.
At Domaine du Goût, we offer a variety of appellations from various regions, from the Loire Valley and Alsace to, of course, Burgundy! You are sure to find what you are looking for thanks to our extensive selection, and if you would like to taste the wine before buying it, you can always rely on our wine boxes, which allow you to become familiar with several wines so you can choose the one or ones you prefer.
