They’re a large group of chemical compounds that affect the taste, color, and mouthfeel of wine.
Within wine are what are called phenolic compounds. The end of such a window is known as the drink-by date.īut what actually happens to a wine during the march toward its drink-by date? How Wine Ages and Improves It’s the window of time when the chemical composition is such that the flavor profile, color, mouthfeel, and aroma are all exactly what the winemaker intended. But somewhere on that continuum of a wine’s ever-changing composition is a sweet spot, an optimal drinking window. That’s why, while some wines can last a hundred years, they don’t last forever. It never stops, no matter what precautions you take. The creation of wine depends on the chemical composition of grape juice changing.
But the story changes once the wine is bottled. That's because the change wine endures during aging is a purposeful, built-in part of the winemaking process. Given that aging is a part of the winemaking process, it can safely be said that all wine gets better with age. After fermentation, the wine is aged in stainless steel, oak, or ceramic vessels. Some red wines are aged about 1 to 2 (and sometimes more) years before bottling and many white wines less than that. It happens during the winemaking process. Does All Wine Get Better With Age?Īll wines are, to an extent, aged. But there’s a difference between a winemaker aging wine barrels before they’re bottled and a private wine collector aging wine bottles in a home cellar. Yes, as a rule, wine gets better with age. Keep reading to learn what happens when aging wine, what to avoid, and what makes a wine age-worthy.
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