Aging Wine
Author: Lisa E. Sousa

Wine is a complex substance. Open a bottle of it now, and it
may taste fine. Open a bottle of the same wine several years
from now, and the wine becomes something else entirely. Rough
edges in the flavor will have smoothed out and the overall
flavor of the wine will be more balanced and mellow.

Why age wine? Well, as stated above, the many components of the
wine will mellow out over time, and bring a harmonious balance
to the flavor of the wine. The tannins, present in red wine,
bring a bitter and astringent flavor. Given time, the tannins
help to age the wine. As wine ages, the tannins precipitate out
of the wine, leaving a smoother and more mellow flavor. As the
wine ages, the acids will lose a bit of their bite, allowing
the fruit to come out more. As the components of the wine age,
they also bring more complexity to the flavor. What you end up
with after several years of proper aging is a complex and
balanced wine.

What wines should be aged? There are certain guidelines as to
what wines should and should not be aged, but they are simply
guidelines, not hard and fast rules. Most wines from California
are meant to be consumed immediately, and should not be aged.
Most white wines should not be aged, as they have a lower
amount of tannins than red wine. It is the tannins that are
present in red wine that allow the wine to age well. There are
a few white wines, however that will improve with a couple of
years of aging. Most wines under $25 don't need to be aged.
Many French wines are meant to age and mature over several
years. There are exceptions to these rules. Go into a wine
shop, and ask which wines they would recommend for aging. They
can recommend several good wines, along with some ideas of how
long to age the wine.

How do I age wine? Proper storage is essential for a wine to
age well. Cooler temperatures slow down the aging process,
allowing time for the complexity of the wine to develop. The
wine should be stored at a constant temperature of 50-60
degrees F. Fluctuating temperatures will cause the wine and the
cork to expand and contract, loosening the cork, and exposing
the wine to oxygen. The wine should be stored on it's side, so
that the wine is in contact with the cork, preventing it from
drying out. The storage area should be dark, and have plenty of
moisture to keep the cork from drying, which may loosen it, and
subject the wine to oxidation.

Once you have a proper storage area for your wine, go to your
local wine shop, and get their recommendations on a good aging
wine. Buy a case of wine, and then open up one of the bottles
when you get home and taste it. Put the rest of the bottles in
storage, and start opening them after a couple of years, and
note how the flavors and the complexity of the wine have
changed. A new bottle of wine may be good, but a properly aged
bottle is even better.


About The Author: Learn more about wine and wine producing
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