When to age a wine

wines-that-age-well-chart
These days most wines are made to enjoy sooner rather than later, and certainly within the year of purchase. There are however a few heavyweights like some of the Excelsior red wines that will benefit from a certain amount of cellaring to soften the tannins and integrate the flavours. So what traits in wine allow it to age well?
•    Acid – as a wine ages, it loses acid, so a wine that has a higher acid content will have a better chance of aging well.
•    Tannin – Red wines with a higher tannin content tend to age better. Tannins are extracted from the pips and skins of the grape. It adds to the structure of the wine and with aging, smooths out and softens into a wine that is more balanced.
•    Alcohol – Alcohol is volatile in non-fortified wines and can cause a wine to sour more easily. Rule of thumb – an alcohol level of around 13,5% or less can generally be aged.
•    Sugar – The longest lived wines tend to be sweet ones like port and sherry, which can literally last for decades.

Source: Winefolly

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s