Bottle bouquet, which is aroma that develops only under anaerobic no oxygen conditions after bottling, forms in the wine adding complexity and new flavors. Astringency, which is the rough puckery drying sensation caused by tannins that young red wines often exhibit, smoothes out and becomes silky. These changes start out positive but can turn negative if the length of time is too long.
In general though, most red wines and some whites will improve by holding on to them for awhile after they are purchased. Though time is the first concern, temperature is also directly related to aging rate. The rule of thumb is that for every 10 degree Celsius increase in temperature 18 degrees Farenheit the rate of chemical reaction doubles. A pinot noir from Oregon or New Zealand might start with young, brash notes of raspberry and cherry before decaying pleasurably into something more like violets, cassis, and the water at the bottom of a flower vase.
Speaking broadly, vintage wine tastes like the wine itself, with an added wrinkle of mystery and quantum complexity. Think of how a nice Sunday braise grows more layered and delicious the longer you let it simmer. Finding vintage wine has never been easier, thanks to our all-internet-everything world, along with a surge in online wine buying during the pandemic. And the stuff has never been more popular, says John Kapon, chairman of the wine auction leader Acker Wines , who tells me his auction house is doing record numbers.
For the rest of us, approachably priced vintage wines have never been easier to obtain. At Parcelle Wine on West 58th Street in Manhattan, vintage wine is available over the counter as well as from its online store. We find a lot of value in those wines. There are even some retailers who sell almost nothing but vintage wine.
One is Walker Wine Company , whose founder, Walker Strangis, has worked across a range of procurement methods — from estate sales to auctions to private collections — to develop an enviable list of vintage wines that are sold directly to consumers.
Invite me over, though. A cool, damp basement is your friend. Something around 55 degrees with a little ambient humidity is perfect. Heat can warp wine both young and old, and dry conditions can crack your cork.
A wine rack works too. No matter where you put your wine, it should be aged on its side. Never age wine standing upright; only place aged wine upright a few days before you plan on drinking it. After those five years are up, the wine can actually start to deteriorate and lose many of the qualities that made it so delicious. For wines above thirty dollars, a majority of these too should be consumed within five years. Below we cover what makes wine worth aging, how long to age your wine, and what the best types of wines to age are.
Why is aged wine better? How does aged wine improve? And does all wine improve with time? This will ensure you avoid bottle shock in wine and keep the bottle safe from air exposure that would cause oxidation in wine. Then you can start thinking about duration.
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