aging mm v1

7/29/2019 Aging MM v1

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AGING WINE:

YOU’RE NOT GETTING OLDER,YOU’RE GETTING BETTER!

7/29/2019 Aging MM v1


THE BEST OF THE BEST: THE 1%

Jancis Robinson, Master of Wine, notes that of all

wine produced in the world

only 1 out of every 10 bottles

will be of such quality that aging that bottle will

result in a more enjoyable experience consuming it

at 5 years of age rather than at 1 year of age.

Furthermore, only the top 1% of all wine has the

ability to improve significantly after more than a

decade.

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WHAT ALLOWS A WINETO AGE GRACEFULLY?

Higher Alcohol and Fortified wines

Vintage Port, Madeira, Sherry, Amarone…

High Acid / Low pH

Champagne, Cool Climate Chardonnay and Pinot Noir,Riesling, Chenin Blanc, Sauvignon Blanc, Sangiovese,

Nebbiolo, Semillon…

Phenolic Compounds and Tannins

Thick-skinned grape varieties: Cabernet Sauvignon,

Merlot, Nebbiolo, Syrah, Petite Sirah…

Residual Sugar

Botrytized wine, Trockenbeerenauslese, Tokaj,

Sauternes, Coteaux du Layon, Rutherglen Muscat…

when above 34 g/l residual sugar

Grape Variety and Style:

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STORAGE CONDITIONS?

Light: UV rays can create free radicals andallows oxidation, reducing ageing ability

Heat: the lower the temperature, the more

slowly a wine develops. The target cellar temperature should be between 50˚F and 70˚F.

Most importantly itmust be a stable temperature

Vibration: often cited as producing negativeeffects, some scientific studies (1962 UC Davis)have indicated no adverse results on aging.

However, vibration will stir up sediment,

affecting the serving and enjoyment of the wine

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BOTTLES AND CLOSURES

Larger bottle sizes: lower ratio of oxygen to wine atbottling will increase ageing potential.

A byproduct of large formats is better temperature control.

Alternative closures: screw cap, glass, synthetic corks…

All affect ageing ability. Some for better, some for worse

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WHAT CAUSES AGEING? O2

Oxygen promotes aging of wine in three ways:

Air consists of:

78% nitrogen

21% oxygen

1% other gases

Promotes the growth of bacteria, molds andyeasts.

Acetic acid in wine, often referred to as volatile

acidity (VA), can be introduced through many

spoilage yeasts and bacteria. Acetic acid bacteria,

such as those from the genera Acetobacter canproduce high levels of acetic acid.

Atmospheric Oxidation

Oxygen is a corrosive. It is essential to life, but

eventually degrades organic compounds

Promotes activation of enzymes

Oxidation of phenols such as anthocyanins present

in wine are those most easily oxidized which leads

to a loss of color, flavor and aroma

1

2

3

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WHAT DO WESMELL AND TASTE?

• Youthful Flavors and Aromas:Fresh, jammy, stewed fruit, fresh flowers and

herbs, sweet vanilla and toast, lively and somewhat

obvious flavors

• Maturing Flavors and Aromas :Drying fruits, roasted fruits, nuttiness, slight

raisin/prune, more obvious earth notes, leather,

cedar, green tobacco, brown baking spices, mild

vanilla and clove

• Matured Flavors and Aromas :

dried, desiccated fruit, pronounced mushroom,

raisin, prune, dried fig, rancio, wilted flowers,

“barnyard,” dried tobacco, cigar box, more subtle

and nuanced flavors

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AGING: SUMMARY

The 4 wine types that can age:Higher Acid, Higher Tannin, Higher Residual Sugar, Higher Alcohol

Storage condition concerns:Ultra Violet Light, Temperature 50-70˚F, Stable Cellar Temp

Larger bottles and alternative closures:Large format generally will have more age-ability, closures matter

Oxygen deteriorates wine:Growth of Yeast/Bacteria, Activates Enzymes, Oxidation.

Red wines will lighten and sediment will form:phenolic compounds will bond with tannins and precipitate out.

Remember, only 10% of wines improve up to 5 years and onlythe top 1% improve a decade.

aging mm v1

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