WHY AGE WINE?
Not many types of wine will benefit from long cellaring. But for those that do, here are some things to keep in mind.
Unlike spirits, wine is alive. It changes from day to day. Its life progresses according to a somewhat predictable curve. Most wines are at their most delicious point within a year or so after their release, and do not require cellaring. Many wineries release their red wines earlier than their creators would like; these benefit greatly from short term cellaring. Others undergo an amazing, if painfully slow, process of transformation, trading off an initially simple set of fruit flavors and aromas for a more interesting and complex one.
If you decide to keep wine for more than a year, it is important - critical - that you store it in a cool place where the temperature does not vary more than a few degrees. Wine develops more slowly in cooler temperatures, more rapidly in warmer. The longer it takes a wine to progress from Point A to Point B, the fresher tasting the wine will be. Wines which develop rapidly due to warm temperatures will often taste cooked. The ideal temperature for storing all wines is 55°, but constancy of temperature is the most important factor.
WHAT DO OLD WINES TASTE LIKE?
If wines contain ingredients which allow the aging process, the fruit component gradually fades, while other flavors and aromas develop. Many red wines will pass through a phase where the fruit has fallen away and the complex flavors have not yet fully developed. These wines are said to be undergoing a "dumb" stage. This phase typically lasts from one to several years, depending upon the type of wine. The more "stuffing" the wine possesses (flavor extraction and tannin), the longer the wine might remain in such a condition. Also, the longer a wine takes to develop, the longer the dumb stage will be. This phenomenon is especially noticeable in European red wines made according to traditional methods, and less prominent in New World red wines.
Wines which benefit from age show this characteristic development profile:
YOUNG WINES. In youth, flavors are easily separated out on the palate, with the sensation of fruit dominating. Red wines will show a tannic component and acids will be bright. White wines will be fruity, not oaky, somewhat lean and complex with good acid.
MATURE WINES. After five to 10 or more years, other flavors overtake the fruit. In the case of white wines, the vanilla flavors of new oak turn towards butterscotch or caramel; citrus towards pineapple. The dark, juicy berry flavors of red wines become more reminiscent of tea, tobacco, truffles, and dried fruits. Flavors are more complex and engaging. Aromas are intensified.
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