AGING WINE:

YOURE NOT GETTING OLDER,

YOURE GETTING BETTER!
THE BEST OF THE BEST: THE 1%
Jancis Robinson, Master of Wine, notes that of all
wine produced in the world
only 1 out of every 10 bottles
will be of such quality that aging that bottle will
result in a more enjoyable experience consuming it
at 5 years of age rather than at 1 year of age.
Furthermore, only the top 1% of all wine has the
ability to improve significantly after more than a
decade.

WHAT ALLOWS A WINE
TO AGE GRACEFULLY?
Higher Alcohol and Fortified wines
Vintage Port, Madeira, Sherry, Amarone
High Acid / Low pH
Champagne, Cool Climate Chardonnay and Pinot Noir,
Riesling, Chenin Blanc, Sauvignon Blanc, Sangiovese,
Nebbiolo, Semillon
Phenolic Compounds and Tannins
Thick-skinned grape varieties: Cabernet Sauvignon,
Merlot, Nebbiolo, Syrah, Petite Sirah
Residual Sugar
Botrytized wine, Trockenbeerenauslese, Tokaj,
Sauternes, Coteaux du Layon, Rutherglen Muscat
when above 34 g/l residual sugar

Grape Variety and Style:
STORAGE CONDITIONS?
Light: UV rays can create free radicals and
allows oxidation, reducing ageing ability
Heat: the lower the temperature, the more
slowly a wine develops. The target cellar
temperature should be between 50F and 70F.
Most importantly it
must be a stable temperature
Vibration: often cited as producing negative
effects, some scientific studies (1962 UC Davis)
have indicated no adverse results on aging.
However, vibration will stir up sediment,
affecting the serving and enjoyment of the wine

.
BOTTLES AND CLOSURES
Larger bottle sizes: lower ratio of oxygen to wine at
bottling will increase ageing potential.
A byproduct of large formats is better temperature control.
Alternative closures: screw cap, glass, synthetic corks
All affect ageing ability. Some for better, some for worse

WHAT CAUSES AGEING? O2

Oxygen promotes aging of wine in three ways:

Air consists of:
78% nitrogen
21% oxygen
1% other gases
Promotes the growth of bacteria, molds and
yeasts.
Acetic acid in wine, often referred to as volatile
acidity (VA), can be introduced through many
spoilage yeasts and bacteria. Acetic acid bacteria,
such as those from the genera Acetobacter can
produce high levels of acetic acid.
Atmospheric Oxidation
Oxygen is a corrosive. It is essential to life, but
eventually degrades organic compounds
Promotes activation of enzymes
Oxidation of phenols such as anthocyanins present
in wine are those most easily oxidized which leads
to a loss of color, flavor and aroma
1
2
3
WHAT DO WE
SMELL AND TASTE?
Youthful Flavors and Aromas:
Fresh, jammy, stewed fruit, fresh flowers and
herbs, sweet vanilla and toast, lively and somewhat
obvious flavors
Maturing Flavors and Aromas :
Drying fruits, roasted fruits, nuttiness, slight
raisin/prune, more obvious earth notes, leather,
cedar, green tobacco, brown baking spices, mild
vanilla and clove
Matured Flavors and Aromas :
dried, desiccated fruit, pronounced mushroom,
raisin, prune, dried fig, rancio, wilted flowers,
barnyard, dried tobacco, cigar box, more subtle
and nuanced flavors


AGING: SUMMARY
The 4 wine types that can age:
Higher Acid, Higher Tannin, Higher Residual Sugar, Higher Alcohol
Storage condition concerns:
Ultra Violet Light, Temperature 50-70F, Stable Cellar Temp
Larger bottles and alternative closures:
Large format generally will have more age-ability, closures matter
Oxygen deteriorates wine:
Growth of Yeast/Bacteria, Activates Enzymes, Oxidation.
Red wines will lighten and sediment will form:
phenolic compounds will bond with tannins and precipitate out.
Remember, only 10% of wines improve up to 5 years and only
the top 1% improve a decade.