Aging

In contrast to bottle aging, which primarily summarizes only the positive changes during the development of a wine until its peak, aging also encompasses all negative changes until the "end of life". Even in ancient times, attempts were made to produce aging-resistant wines to achieve a flavor improvement through longer storage. Artificial aging through heating or smoking was also common, as reported by the Greek physician Galen (129-216). Wine in Antiquity The Bible mentions that old wine is preferred over young wine; in the Gospel of Luke 5:37, Jesus says: "And no one who has drunk old wine desires new." The Greeks and Romans recognized that wines with high sugar content can be stored for a long time under cool conditions. The best ancient wines, such as the famous Roman Falerner, were stored in tightly sealed clay amphorae and only reached their peak after many years. With the decline of the Roman Empire, the art of preservation fell back into oblivion. Wine in the Middle Ages Until the late Middle Ages, very simple wine was mostly produced in Europe, which had to be consumed within a few months; otherwise, it would turn sour or spoil. There were only a few exceptions, such as Riesling wines stored in large barrels in the cellars of noble houses and the fortified sweet wines in the Mediterranean region. The production of aging-capable wines was initiated in the 16th century, especially in England, due to the demand for Bordeaux and Port wine. At that time, aging in barriques also became common. However, it was only with the advent of bottles and corks in the 17th century that it became possible to produce long-lasting wines in larger quantities. Among the (still) drinkable oldest wines were a 421-year-old Würzburger Stein and a 186-year-old 1811 vintage. However, these are unique exceptions. Potential Characteristics of Wine Compared to many other beverages, wine has the potential to mature in taste and quality until it finally reaches its peak. A drinkability can certainly be achieved beforehand; both terms should not be understood as "date-related" and can also be understood as synonymous. The complex life cycle begins immediately after fermentation and is described in detail under bottle aging. A common question is how long a wine remains at its peak. Generally, it lasts as long as it took to reach that peak. However, a qualitative improvement through aging does not necessarily occur but is reserved for good wine qualities. It is also important to distinguish between aging and maturation capability. A wine can be aging-capable, but that does not mean it will necessarily improve. Aging and Storage Capability For long storage capability, in addition to the generally required basic properties, the space and environmental conditions during storage play an important role. Ideally, a dark, cool wine cellar with a temperature as uniform as possible between 10 and 15 °C and a humidity between 70 and 80% is ideal. A tight closure is also a prerequisite to prevent uncontrolled oxidative processes. Small amounts of oxygen play an important role in the aging process. The extent of oxygen uptake depends on the type of closure; screw caps, for example, are up to four times denser than corks. Requirements A prerequisite for aging capability is a balanced ratio of ideally higher alcohol, sugar, and acidity levels. Wines from botrytized berries usually have high residual sugar and thus potential for long shelf life. Red wines generally tolerate and require more oxygen than white wines. The amounts of oxygen required for the maturation of red wine are supplied through cellar technical measures such as racking, storage in wooden barrels, or micro-oxygenation. White wines (and rosé wines) are relatively sensitive to oxidation compared to red wines, although the timing of oxygen uptake plays a crucial role. For example, oxidation of the must is beneficial for later shelf life. However, after filtration, uncontrolled oxygen uptake negatively affects the aroma, freshness, and shelf life of white wines. Development of Wine During the storage of white wines, a gradual decay of the varietal fruit aromas begins. These can be overlaid by various aging notes such as firn (age firn), UTA, Böckser (storage Böckser), or petrol tone, especially quickly in fruit-forward wines. However, today, production is mostly aimed at quick consumption, so aging capability plays no role. This type of wine is often best while still in the tank, remains uncomplicated, fruity, and drinkable for a few months after bottling, and then declines relatively quickly. High residual sugar and low pH positively affect aging capability. In red wine, high levels of phenolic substances such as anthocyanins, tannins, and vanillin contribute to maturation capability, which is enhanced in barrique aging by the tannins contained in oak wood. Prevention of Oxidation During storage, oxidation must be prevented, which requires a tight closure. The small amount of oxygen in the bottle neck is sufficient for a positive effect. Larger bottles with multiples of 0.75 liters, such as Magnum (1.5 liters), double magnum (3 liters), or even larger, positively favor maturation. There are already closures that allow for the targeted introduction of small amounts (see also under oxygen management). This is especially practiced with Bordeaux and Burgundy wines. For wines like Sherry or Port wine, aging capability is enormously increased through appropriate techniques. This is achieved, for example, through fortification (addition of alcohol). Spirits and sparkling wines generally do not benefit from bottle aging, as their development is usually completed with bottling. Timeframe & Duration The storage and maturation capability can last decades, in some cases even a hundred years or more. This mainly depends on the optimal ripeness of the grapes and the type of vinification. Certain grape varieties are particularly suitable for such wines. These include white wine varieties such as Chardonnay, Chenin Blanc, Furmint, Petit Manseng, Riesling, and Grüner Veltliner, as well as red wine varieties such as Aglianico, Baga, Cabernet Sauvignon, Kadarka, Merlot, Nebbiolo, Pinot Noir, Plavac Mali, Sangiovese, Saperavi, Syrah, Tannat, Xinomavro, and Zinfandel. According to wine law regulations, which can vary greatly by region, the sale of many wines only occurs after longer barrel and/or bottle aging (months to years). Peak The "ideal" drinking age or the "peak" of a wine at the "right" time (month/year) cannot, of course, be precisely predetermined. However, an estimate with a certain range is possible, for example, "in four to five years." This is increasingly indicated by producers on the label. In some wine guides, a forecast is made about the likely best drinking period. However, this does not correspond to a clear shelf life information but merely indicates the period in which a wine is likely to present itself most advantageously under normal storage conditions. A year indication means that a wine will likely remain in good condition at least until the end of the specified year. However, even with the greatest experience, these indications remain estimates. There can always be positive as well as negative surprises, especially since development strongly depends on storage or environmental conditions. Artificial Aging Occasionally, the controversial technique of artificial aging is also practiced today. This includes heating, forcing oxidation through micro-oxygenation, shaking of the bottles, and irradiation with ultrasound. Wines for Quick Consumption As already mentioned, according to international trends, a considerable portion of wines (especially white wines) is produced today that should be consumed within one to a maximum of two years after bottling. These wines are already drinkable when marketed and are unsuitable for longer storage. Further Information See also under the topics of the oldest wines in the world, vintage, century wine, re-corking, wine evaluation, wine enjoyment, wine cellar, wine temperature, wine with food, and wine tasting.