The experience of drinking a well aged wine can be very special, as the flavors that reveal themselves in that glass are only attainable after a long, patient wait. However, the process can feel like a daunting commitment: What if I wait too long? How do I know when to open my bottle? Let’s discuss how to determine whether your wine is suited for long term aging and cover some tips on how to age your wines and monitor them along the way.
In order for a wine to age gracefully and effectively, it must be well structured and have a balance of acid, tannin, alcohol content and flavor intensity. While there are methods to quantify each of these aspects through data, we ’ ll focus on building your knowledge empirically (excluding alcohol content, which you want within 12 -14.5% for age worthy wines).
High acid wines activate our salivary glands and cause a sharp, puckering sensation in our cheeks as we drink them. This is a similar, but less intense feeling than biting into a lemon. A low acid wine will trigger almost no sensation.
Tannins are antioxidants from grape skins, seeds, stems, and oak barrels that act as preservatives through the aging process. Wines high in tannin, such as Cabernet Sauvignon, will coat your mouth with a lingering chalky, dry, fuzzy sensation. A low tannin wine, such as a traditional Pinot Noir, will not leave you with that signature texture.
Flavor intensity describes how distinct the fruit flavors are in your wine. These compounds are what change over time as wine ages. If you cannot identify them at an early stage, they are unlikely to be distinct enough to develop further with time.
Wines can be high acid/low tannin, low acid/low tannin, low/high or medium/low, for example. When tasting, pay special attention to what we call the “mouthfeel ” of a wine. How does your body respond as you sip it? Are you triggered to salivate? This wine may be high in acid.
Do you feel some sharpness that quickly subsides? Your wine may only be slightly acidic. Does the wine coat your mouth with that textural feeling? It may be high in Common flavors found in red and white wines tannins. Is your wine smooth and easy to sip with no lingering mouthfeel? It may be low in acid and tannin. These are all important components to assess if you are hoping to age your wine.
Think of this balance of components like a tripod with uneven legs that inevitably rocks and tips over; if one is out of harmony with the others, your wine will likely not age very well. An example of this is the classic, light, fruit -forward red wine: Beaujolais. Beaujolais is often extremely bright and fresh but lacks tannin and acid to preserve the wine and facilitate flavor development. Without these, our Beaujolais will lose its fresh fruit flavor and slowly degrade over time. Conversely, a full bodied, high tannin, high acid Cabernet will likely drink well down the line. Acid and tannin act as natural stabilizing agents and preservatives, preventing oxidization and allowing the flavors present in wine to change and develop over time.
At your next tasting, take your time to assess each wine and its qualities and ask your wine counselor about them. Wineries will often add wines to their flight list when they release them for their club members. This is a good opportunity to try the wine you ’ re collecting to determine 1) do you enjoy these wines? 2) how do you see the wines developing over time, if at all? Not all wines are suitable for aging and even with those that are considered suitable for aging, the results can always be unpredictable, which is part of the allure. Opening a 1987 bottle of Napa Cabernet Sauvignon is always exciting, but maybe have a 2023 Bargetto Reserve Pinot Noir just in case.
Once you have an understanding of which wines have aging potential, you should know how to age these wines effectively and how long to age them for. To age well, wines need two conditions met: constant, cool temperature (55F -65F) and low light conditions. The best way to age your wines is by storing them in a temperature controlled wine fridge. These fridges often come with a tinted UV blocking glass door to protect the wines and will have a temperature setting for red and white wines. If you can ’ t use a wine fridge, the next best way to age your wines is by storing them in a dark garage or basement that stays cool throughout the year. Keep in mind that bottles should be stored laying flat so the wine stays in contact with the cork and prevents it from drying out. Avoid storing your wine in areas that are exposed to sun or experience large temperature fluctuations. This will accelerate the chemical reactions needed for aging, which degrades the flavors and can result in a “cooked ” wine.
Ideal aging time depends on the varietal and style of wine. Generally speaking, full bodied, high acid and high tannin red wines will age anywhere from 8 -15+ years from the vintage year under the right conditions.
Medium bodied, balanced reds will likely age from 5 - 12 years. Light bodied reds can age for 2 -6 years. It’s difficult to know exactly how long to age a wine, but if you’re curious, asking the winemaker or wine merchant is always a good starting point: the production style will dictate how long a wine can be aged. For example, a high acid, high tannin Pinot Noir may age like a traditional Cabernet Sauvignon, while a lighter Cabernet Sauvignon may reach its prime within just a few years.
Another way to ensure your wines are aging gracefully is to own multiple bottles of each. This allows you to open one up occasionally to check in on the wine’s development. Once it reaches a point where you feel it’s aged enough, throw a party, open the rest and invite me!
