It is often said that when wine is aged, it inevitably becomes better. But is that really the case? Red wine, white wine, champagne… through this article, we will explore how this process works as well as the wines most suitable for aging. Finally, we will answer this big question: does wine really improve with age?
What causes wine to age?
Without going into the chemical reactions that occur inside the bottle, there are several factors we can control to increase the wine’s aging potential.
The first is humidity. If a cellar is not humid enough, or conversely too humid, it could lead to harmful and especially irreversible consequences for the bottle. The “ideal” humidity level is estimated to be between 60 and 75%. Without this 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 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 respect:
- You should keep your cellar as dark as possible; UV rays are very harmful to your wine and can cause premature oxidation.
- Bottles should be stored lying down to keep the wine in contact with the cork, which moistens it and prevents oxygen from seeping in.
More technically, it is thanks to the sugars, acids, and water contained in the wine, as well as their proportions, that determine whether a wine can age or not. The vintage, grape varieties, climate, and viticultural practices can also play a role.
Wines suitable for aging
To start, not all wines necessarily have aging potential, and prolonged aging is not always an indicator of good wine. For example, it is not recommended to age cheap wine due to their low potential and the cost of storage.
Generally, wines like pinot noir and sangiovese have a greater aging capacity due to their low pH. Red wines with high levels of aromatic compounds such as tannins or phenols, for example cabernet sauvignon or syrahs, are also very good wines for aging.
White wines with high acidity are among those with the longest aging potential. It is the acidity in white wines that acts as a preservative, at the same level as tannins for red wines. During the winemaking process, white grapes are pressed immediately after harvest, then put into 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 for white wines means they have fewer phenolic compounds than red wines. The same goes for rosés, which limits their aging potential.
Champagnes and other sparkling wines are rarely vintage and are not usually aged for long periods, although vintage champagne can be aged. Aged champagne is a highly appreciated designation and is called the “English taste” due to the British love for this drink.
Tasting aged wine?
From now on, you know everything about wine aging, how it works, and which wines can be aged. So we can answer the question: Yes, wines improve with age, but their composition and storage determine whether it is worthwhile to let them age.
At Domaine du Goût, we offer various appellations from different regions: from the Loire Valley through Alsace and, of course, Burgundy! You will find what you’re looking for thanks to our wide selection, and if you want to taste the wine before buying, you can always rely on our wine boxes that allow you to familiarize yourself with several wines to choose the one or ones you prefer.
