Aging or maturing wine is a process that partially changes the taste of wine and its bouquet. By aging the wine reaches its full maturity. However, we must note that not all wines are suitable and intended for maturing.
During the aging process of wine, the acidity of wine may change, although the total measurable acidity is more or less constant throughout the “life span” of the wine. This is due to esterification of the acid when ester formation occurs. In order to reduce the acidic taste of wine, esters are generally fruity. Eventually, aging of wine can cause tannins and fruits to be barely noticeable, which can again lead to higher acidity of wine.
During the aging or maturing of wine, other processes are also responsible for the development of wine aromas.
Wine maturing changes bouquet of wine, which becomes multilayered. It is recommended that before the consumption of red wine, the wine should be left for the next 6 to 9 months, and white for 3 to 6 months.
Still, it’s not all in the aging of wine. Although there are not many established rules on how long wine should remain to reach its full maturity, there are some guidelines on which wines are most ideal for the aging process. For example, cheap wines can be quite tasty, but they are not meant to be left on the side and prepared for aging. Below we provide a short list of those wines intended for the aging process and those in which aging does not play any role. It is important that you do not do your own research, and do not waste time trying to expose wine to aging because that way you can spoil the wine completely. Therefore, you need to know which wine is improving in taste by aging, and which wine has nothing to do with aging.
Types of wines whose taste is enhanced by aging:
– Riesling
– Chardonnay
– Pinot Noir
Types of wines whose taste does not improve with age:
– Rosé
– Vermouth
Some wines reach their maturity only after a few years, but only a small percentage of wines that become through decades mouthwatering like Chardonnay. The aging of the wine “softens” the tannin, which makes wine more delicious. Other types of wines that reach the culmination by aging are different dessert wines. White wines generally do not require a long aging process.
Wine preservation conditions during the aging / maturation process
Wine should be stored at constant cold temperatures. It must not be exposed to light and there must be the optimum amount of relative humidity. Maintaining optimal conditions during the aging process of wine is the main factor that ensures its best and highest quality.
Avoiding temperature changes: As much as possible avoid the (sudden) changes in temperature in which the wine is kept during the aging process. This is ensured by special wine coolers or by storing wine in the wine cellars. Storing wine in your wardrobe in your home can be a challenge.
The wine cellars are below the ground level, so the temperature of these areas is ideal for storing wine.
Air humidity: High humidity is another important component to ensure proper aging of the wine. Relative humidity below the recommended values can lead to oxidation of wine that completely affects its quality reduction.
We recommend that you do not lift or turn the wine bottle once you have stored it in the appropriate place. Turning wine can trigger a series of chemical reactions that cause changes in the quality of the wine.
