Andy Montoya
The ageing process of wine is a complex and fascinating topic, and one that has been of interest to wine enthusiasts and producers for centuries. While it is a common misconception that all wines improve with age, the process can bring about desirable changes in flavour and texture, as well as in the wine's colour. The ageing of wine is influenced by a variety of factors, including the type of grape, climate, vintage, and viticultural practice. Additionally, the ratio of sugars, acids, and phenolics to water is a key determinant of a wine's ageing potential. In contrast, cheese is a dairy product that also undergoes an ageing process, resulting in a variety of textures and flavours. The ageing of cheese is influenced by factors such as the type of milk used, the culture, and the environment in which it is aged. While both wine and cheese can develop complex flavours and aromas through the ageing process, they do so in distinct ways, each requiring specific conditions to bring about the desired results.
| Characteristics | Values |
|---|---|
| Aging improves wine | Aging changes wine, but does not necessarily improve or worsen it. Some authorities state that more wine is consumed too old than too young. |
| Wines that age well | Wines with a low pH, such as Pinot Noir and Sangiovese, have a greater capability of aging. Red wines with a high level of flavor compounds, such as phenolics (tannins), will increase the likelihood that a wine will be able to age. Wines with high levels of phenols include Cabernet Sauvignon, Nebbiolo, and Syrah. White wines with the longest aging potential tend to be those with a high amount of extract and acidity, such as Riesling. |
| Changes in wine due to aging | Wines develop tertiary notes or flavors that come from development. For example, young, bold flavors of fresh fruit become more subdued and reminiscent of dried fruit. Other flavors, such as honey, herbal notes, hay, mushroom, stone, and earth, come to the fore. Texturally, dry aged white wines can become almost viscous and oily, while reds tend to feel smoother. Red wines lose their deep color and begin to appear orange at the edges, eventually turning brown. |
| Factors influencing aging | The ratio of sugars, acids, and phenolics to water is a key determination of how well a wine can age. The less water in the grapes prior to harvest, the more likely the resulting wine will have some aging potential. Grape variety, climate, vintage, and viticultural practice also play a role. |
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What You'll Learn
- Wine and cheese differ in that aging changes wine but does not improve or worsen it, whereas the human body deteriorates over time
- Aging wine is influenced by the ratio of sugars, acids, phenolics, and water content in the grapes
- Red wines with high levels of phenols like Cabernet Sauvignon, Nebbiolo, and Syrah have a greater potential for aging
- White wines with high amounts of extract and acidity, such as Riesling, tend to have the longest aging potential
- The rate of oxidation in wine depends on the amount of air in the bottle and the type of closure, influencing the aging process
Wine and cheese differ in that aging changes wine but does not improve or worsen it, whereas the human body deteriorates over time
Wine and cheese are both commonly associated with ageing well, with many people claiming to be "ageing like a fine wine" or "ageing like cheese". However, the reality is that wine and cheese differ in how they age. While ageing changes wine, it does not necessarily improve or worsen it, unlike the human body, which tends to deteriorate over time.
Firstly, let's explore the ageing process of wine. Wine can undergo chemical and flavour changes during ageing, which can be influenced by factors such as grape variety, climate, vintage, and winemaking practices. The ratio of sugars, acids, and phenolics to water is key to determining a wine's ageing potential. Wines with low pH, such as Pinot Noir and Sangiovese, tend to have greater ageing potential. Red wines with high levels of flavour compounds, particularly phenolics and tannins, are also more likely to age well. Additionally, the winemaking process, including the duration of skin contact, can impact the phenolic compound levels and, consequently, the ageing potential.
During ageing, wines may go through a "`dumb phase`" where their aromas and flavours become muted. Over time, the harsh tannins in red wine soften, and the colour gradually fades from dark ink to orange and eventually brown due to oxidation. These changes are a result of the complex chemical reactions of the phenolic compounds. As the compounds bind and aggregate, they form larger particles that eventually precipitate out of the wine as sediment.
While ageing can bring about desirable flavour and textural changes in wine, it is important to note that ageing does not inherently improve or worsen it. Some wines are made for extended ageing, while others are meant to be consumed young and may not benefit from ageing. The idea that wine always improves with age is a common misconception. Instead, ageing simply transforms the wine, and whether it is considered an improvement or not depends on individual preferences.
On the other hand, the human body does not age like wine. Unlike wine, the human body tends to show signs of deterioration as it ages. Physical changes, such as decreased flexibility, slower recovery from aches and pains, and reduced engagement in strenuous activities, are often observed. Similar to cheese, the human body may become softer and less firm with age, resembling the mouldy edges of cheese. However, it is important to note that while physical changes may occur, cognitive functions can remain sharp with age, especially with mental exercises and learning.
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Aging wine is influenced by the ratio of sugars, acids, phenolics, and water content in the grapes
Unlike cheese, wine is perishable and capable of deteriorating. However, complex chemical reactions involving a wine's sugars, acids, and phenolic compounds (such as tannins) can alter the aroma, colour, 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 the ratio of sugars, acids, and phenolics to water in the grapes used to make the wine.
The less water in the grapes prior to harvest, the more likely the resulting wine will have some ageing potential. Grape varieties with thicker skins, from a dry growing season where little irrigation was used, 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 ageing potential. In addition, the duration of maceration or skin contact will influence how much phenolic compounds are leached from the skins into the wine.
The type of grape also plays a role in determining a wine's ageing potential. Grape varieties with thicker skins, from a dry growing season where little irrigation was used and yields were kept low, will have a higher ratio of sugar, acids, and phenolics. For example, wines with high levels of phenols, such as Cabernet Sauvignon, Nebbiolo, and Syrah, have a greater ability to age. Red wines, in particular, have a high level of flavour compounds, such as phenolics (most notably tannins), which increase the likelihood that a wine will be able to age.
In addition to the type of grape, the climate, vintage, and viticultural practices can also impact a wine's ageing potential. For instance, a dry growing season with little irrigation can result in grapes with a higher ratio of sugar, acids, and phenolics. The process of making Eisweins, where water is removed from the grape as frozen ice crystals, can also decrease the amount of water and increase ageing potential.
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Red wines with high levels of phenols like Cabernet Sauvignon, Nebbiolo, and Syrah have a greater potential for aging
Unlike cheese, wine does not improve with age categorically. However, ageing can alter the aroma, colour, mouthfeel, and taste of wine in a way that may be more pleasing to the taster. The ability of a wine to age is influenced by factors such as grape variety, vintage, viticultural practices, wine region, and winemaking style. The ratio of sugars, acids, and phenolics to water is a key determinant of how well a wine can age. Grape varieties with thicker skins, from a dry growing season with less irrigation, will have less water and a higher ratio of sugar, acids, and phenolics, increasing their ageing potential.
Red wines with high levels of phenols, such as Cabernet Sauvignon, Nebbiolo, and Syrah, have a greater potential for ageing. Cabernet Sauvignon, for example, is known for its mouth-drying tannin when young, but over time, the tannin mellows, and the wine tastes smoother. Similarly, Nebbiolo produces wines with incredibly high tannins that soften and seem to sweeten over time. Merlot, another red wine, also ages well, just like Cabernet Sauvignon.
The ageing process in red wines involves complex chemical reactions of phenolic compounds, which cause the harsh tannins of a wine's youth to give way to a softer mouthfeel. As the wine continues to age, its deep colour will begin to fade, turning orange at the edges and eventually brown. These changes are influenced by the duration of maceration or skin contact during winemaking, as this affects the amount of phenolic compounds in the wine.
In addition to phenolic compounds, other factors that contribute to the ageing potential of red wines include their high acidity and the conditions under which they are stored. Red wines with high acidity and high tannin are perfect for laying down for a few years. When stored in a relatively cool environment, wine has a greater potential to develop complexity and a more aromatic bouquet. However, vibrations and heat fluctuations can hasten a wine's deterioration and adversely affect its quality.
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White wines with high amounts of extract and acidity, such as Riesling, tend to have the longest aging potential
Wine is a unique consumable good as it has the potential to improve in quality with age. While wine can deteriorate, complex chemical reactions involving its sugars, acids, and phenolic compounds can alter its aroma, colour, mouthfeel, and taste 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, vintage, viticultural practices, wine region, and winemaking style. The condition that the wine is kept in after bottling can also influence how well it ages.
The ratio of sugars, acids, and phenolics to water is a key determinant of how well a wine can age. The less water in the grapes prior to harvest, the more likely the resulting wine will have some aging potential. Grape varieties with thicker skins, from a dry growing season with little irrigation and low yields, 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 water content and increasing aging potential.
In general, wines with a low pH, such as Pinot Noir and Sangiovese, have a greater ability to age. With red wines, a high level of flavour 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, Nebbiolo, and Syrah.
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The rate of oxidation in wine depends on the amount of air in the bottle and the type of closure, influencing the aging process
The aging process of wine is complex and influenced by several factors, including oxidation, temperature, and light exposure. Among these, oxidation plays a crucial role in altering the colour and flavour of wine. This process occurs when the juice or wine comes into contact with oxygen, which can happen at various stages of winemaking, from pressing to fermentation and bottling.
The rate of oxidation in wine is closely tied to the amount of air in the bottle and the type of closure used. When a bottle of wine is left open, oxidation can occur more rapidly as the wine is directly exposed to the air. Different types of closures, such as corks, synthetic corks, and screw caps, offer varying degrees of oxygen permeability, which influences the oxidation process during aging.
Corks, for instance, allow for controlled oxygen transfer, while screw caps provide a nearly hermetic seal with minimal oxygen exchange. Synthetic corks tend to have the highest oxygen transfer rate, which can lead to increased oxidation and a potential loss of aroma and flavour in the wine. The oxygen transfer rates of natural corks can fluctuate, and in some cases, they may cause over-oxidation.
The choice of closure can significantly impact the aging process and the resulting flavour of the wine. For example, natural corks can release volatile compounds that interact with the wine, enhancing its flavour profile. Screw caps, while effective at reducing oxygen exposure, may not be suitable for wines intended for extended aging, as they can limit the development of certain desirable flavours that come with controlled oxidation.
Additionally, the presence of certain compounds in wine, such as tannins, polyphenols, and ethanol, can influence their reactivity with oxygen. These compounds undergo oxidation reactions, leading to pigment polymerisation, tannin condensation, and the formation of new aromatic compounds. The balance between controlled oxidation and preservation is crucial in the art of winemaking, as it determines the final characteristics of the wine, including its colour, aroma, and flavour.
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Frequently asked questions
Yes, wine generally gets better with age. Wines with a low pH, such as Pinot Noir and Sangiovese, have a greater capability of ageing. Wines with high levels of phenols, like Cabernet Sauvignon, also have a greater chance of ageing well. The ratio of sugars, acids, and phenolics to water is a key determination of how well a wine can age.
Wines change texturally as they age. Dry, aged white wines can become almost oily, while reds tend to feel smoother. This is due to phenolic compounds like tannins combining and falling out as sediment over time. As red wine ages, the harsh tannins of its youth gradually give way to a softer mouthfeel. The colour of the wine will also change, with red wines eventually turning brown, and white wines turning amber or brown.
Wines with a real concentration of flavour and a good balance of alcohol, acidity, and texture should age well. Red wines with bold tannins that need some time to mellow should also be aged. White wines that benefit from ageing include Riesling, Sémillon, and Chenin Blanc. Well-made red wines can age wonderfully, even for just three to five years.
