Does Wine Improve With Age? The Myth and Science Behind Aged Wines
One of the age-old (pun intended) debates in the world of wine is whether keeping wine for years will make it taste better. The idea has been so ingrained that it’s almost a myth. However, the truth is not so simple. Let’s delve into the science and reality behind aging wine and why it matters.
Myth Busting: Does Older Wine Taste Better?
It’s a common belief that as wine ages, it somehow magically gets better. However, the truth is far more nuanced than that. While some wines do improve with age, the majority do not. The apparent improvement often comes from personal preference and not because the wine itself has truly matured. As people get older, they often develop a more refined palate, enabling them to appreciate the subtle nuances in older wines that might have seemed bitter or off-putting when they were younger.
Wines That Benefit from Aging
Fortunately, not all wines are created equal when it comes to aging potential. Certain types of wine can indeed improve with age:
1. Claret (Bordeaux)
For a specific type of red wine, known as claret, aging can be beneficial. Young claret is generally considered to be of poor quality, with high levels of tannins that make it harsh and unpalatable. However, as time passes, these tannins start to mellow, leading to a more refined and enjoyable taste. The extended storage also adds to the cost, as it involves years of careful cellaring to let the wine develop properly.
2. Vintage Port
Vintage port is another fine example of wine that benefits greatly from aging. This type of port is made by stopping fermentation early with the addition of brandy, creating a sweet and concentrated port. These wines are then aged in bottles, where they undergo a process known as rehabilitation that can take up to 20 years. Different types of vintage port, such as Tawny ruby and LBV, have their own unique aging processes, often involving oak barrels that allow for controlled oxidation, thus enhancing the wine's flavors.
The Science Behind Wine Aging
The science of why and how certain wines improve with age involves understanding the role of oxygen and the process of oxidation. Oxygen is crucial for wine maturation, but only in very small, controlled amounts. Excessive oxygen can spoil the wine, leading to off-flavors and spoilage.
1. Controlled Oxidation
Wine needs to undergo a process called controlled oxidation, which is where the wine encounters oxygen very slowly. This allows for gradual softening of bitterness and an amplification of aromas. Cork closures are semi-permeable, meaning they allow this kind of slow oxidation to occur, which is why older wines kept in the right conditions can indeed improve through time.
2. Variability Among Corks
However, the reliability of cork closures can vary greatly. Some corks allow for too much oxygen, leading to premature spoilage, while others prevent any oxygen from entering, resulting in 'reduced' wine that smells like sulphur. This inconsistency is why some were spoiled by the time they reached the consumer, while others remained delightful.
3. Alternative Closures
With advancements in technology, modern closures like oxygen-permeable screwcaps can offer a more consistent and reliable method of containing wine over time. These closures allow for slow oxidation without the variability of cork, making it easier for winemakers to ensure their wine ages correctly.
Why Most Wine is Made to Be Enjoyed Fresh
Practical considerations also come into play. Most wine is designed to be enjoyed shortly after release because, in many cases, the winemaking processes have already allowed for sufficient maturation. Also, most wine is consumed within 72 hours of purchase. The idea that wine gets better with age stems partly from the past when wine-making technology was not as advanced, and winemakers needed to produce tannic, bitter wines that improved with age.
The Bottom Line
While there are specific types of wine that can benefit from aging, it’s important to remember that most wine is made to be drinkable when it leaves the winery. Advanced technology and more consistent closure methods now allow winemakers to better control the aging process, ensuring that consumers can enjoy their wine at the peak of flavor and quality. So, while you might enjoy the experience of cellaring a special vintage, most of the time, it’s best to enjoy your wine as soon as possible!