For wine enthusiasts, a bottle of good wine is good. After a few years, the bottle becomes an unreadable liquid that is difficult to access. This is really a sad thing. After purchasing a bottle of wine, many consumers have a question in mind: How long can this bottle of wine be allowed?
As we all know, wine is alive. Over time, the state and taste of wine will change. In many people's minds, a bottle of wine seems to be getting better and better, but the actual situation is when a bottle of wine reaches the best tasting period, it will start to decline. From youth to maturity to aging, this is its inevitable trajectory. For different wines, their life cycle is different, depending on the variety, the brewing method, and the tannins, acidity, alcohol content and flavor of the wine.
Tannin
I often hear people say, "Tanin is too heavy," "Tannin is solid," and "Tannin is loose."... Then what is tannin? Tannin is actually a phenolic substance, which mainly comes from the skin of grapes. It is a natural "preservative" that bears the heavy responsibility of wine aging and development. Compared to price, terroir and other factors, the tannin content of wine is particularly important for the aging potential of a wine. A wine with greater aging potential must be supported with high levels of tannins.
2. Acid
People who drink wine for the first time usually have a look of pain and can't help but squeeze out a "sour...ah!" Then what causes people to react? That's the acid in the wine. Like many fruits, grapes also contain a certain amount of acidic substances. In general, grapes from cold-climate regions generally have high acidity, while grapes from warm-climate regions generally have lower acidity.
Acid is critical to the taste of wine, and acid is the cornerstone of wine balance. Wines in warm-climate areas like California require additional Tartaric Acid to increase their ageing potential.
3. Filter
As the wine is being processed, some precipitation occurs, including some of the material in grape skins and oak barrels. After the wine is filtered, the wine will become clear and the taste will be more supple, but its aging ability will decline. Traditional wine producers tend to produce wines with minimal manual intervention in order to preserve the normal precipitated substances in the wine and increase the ageing potential of the wine.
4. Grape varieties
Grape varieties are also an important factor in determining the vintage potential of wine. Cabernet Sauvignon, Chardonnay and other varieties have good aging potential.
5. Terroir
Many famous wines with good aging potential are produced in such soil-poor areas as Medoc, Pauillac and Margaux. These production areas are dominated by limestone soils, where vines growing deeper in the area can acquire more moisture and nutrients for fruit growth. Compared to the grapes grown on fertile soil, the taste is more concise and complex. The stony soil and cool weather give the wine more tannins and higher acidity.
6. Weather
Too much rain will lead to the growth of the vine leaves, the lack of light absorbed by the grapes, resulting in the decline of the quality of the fruit. Compared to areas with more rainfall, sunny and heat-rich production areas, the grape grows better, and the taste of wine made from it will be better, and its cellaring time will also increase by 5-10 years. Like the drought in Napa Valley, California, the potential of wine cellar production in the region is staggering.
7. Oak barrels
Cultured in oak barrels has a greater ageing potential than wines not grown in oak barrels. As the wine is aged in oak barrels, the proteins in the oak barrels can penetrate into the liquor and act as an inhibitor to bacteria, thereby increasing the cellaring potential of the wine.
8. Color
Through the color of a wine, you can also judge the aging potential of this wine. For a red wine, if the wine is deep red or purple, the edge of the wine is smooth and compact, indicating that this wine has good aging potential. If the wine is orange or brown, the color in the edge of the wine glass is very light, which means that the wine has low tannin content, long age, and signs of aging. For a white wine, if the wine is golden yellow and the color saturation of the liquid is high, it means that the wine is suitable for aging. If the wine is light wheat straw, it means that the wine is suitable for drinking when young. If the wine is brown, it means that this wine has passed the best tasting period.
9. Rich taste
The young wine is full of wine, with solid tannins and a rich flavor profile. When a wine begins to age, its taste changes, losing its original flavor characteristics and becoming dull and boring. If a wine tastes too light, then the wine may not be suitable for aging.
10. Capacity
Insiders pointed out that the capacity of wine bottles is also an important factor affecting the aging of wine. Most aging wines face the problem of wine oxidation. The greater the capacity of a wine bottle, the less oxygen it enters into the bottle, and it can cause the wine to age slowly. If a wine uses two different packaging methods, 750ml and 3L, then you'd better choose a 3L wine, because large bottles of wine have a longer cellaring time. (Red Wine World Network)
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