Aged to Perfection
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Certain wines improve with age. And wine lovers can also develop a taste for the smoother and more complex flavours that the ageing process produces as they themselves mature. The first varieties of wine you enjoyed might go on to be replaced with more carefully chosen, softer tasting and mellow choices as you gain a greater appreciation for flavours, textures and aromas.
he flavours and sensation of wine in the mouth – or ‘mouthfeel’ which can be described in terms of textures such as soft, smooth or sharp – can change over time as the wine ages. New flavours can be revealed – for example young wines can have ‘primary flavours’ which might change with ageing to become more muted or softer. Flavours that may have been masked by the bolder primary flavours can also be uncovered.
A good tip is to decant the wine beforehand or, with an older bottle of wine, keep the bottle upright for a couple of days before you plan to open it and also remember to pour it slowly and carefully so that the sediment stays in the bottle. If you’re interested in which varieties of wine might have ‘ageing potential’, please find a few suggestions below. As the world of wine is complex and broad in its scope, this is a very basic summary of suggestions – but it might give you some food for thought when you are next browsing in the wine aisle of your local supermarket
Processes that cause the wine to change as it ages happen constantly and at various speeds. Several elements change as a wine ages and an intricate chemical reaction takes place involving sugars, acids and phenolic compounds. Red wine becomes lighter in colour while white wine will grow darker in colour as it gets older.
White Wine
Chardonnay Garganega Muscadet Pinot Gris Rioja Sauvignon Blanc Sémillon Trebbiano Viognier
The texture of the wine can alter too – as reds age they might feel ‘smoother’ while a white wine can become almost ‘thicker’ feeling with age. This change is due to the phenolic compounds, such as tannins. Tannins are present in red and white wine, although they are more prevalent in red wines. Found in grape seeds and skins and wooden barrels, tannins assist in wine ageing and they start to soften and disperse with age. As the structure and size of the tannins change, the wine can develop a more gentle and pleasant taste and it will feel smoother on the drinker’s palate. As the changes to the compounds in the wine occur, sediment can also be created alongside alterations in the flavour, texture and aroma. This sediment can be another visible sign of aging in wine and it is advisable to ensure that it is not poured into the glass to avoid its bitter taste.
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Red Wine
Cabernet Sauvignon Malbec Merlot Nebbiolo Pinot Noir Sangiovese Syrah Tempranillo Zinfandel
