Ageing
Ageing in wine refers to the process by which a wine evolves over time, whether in barrel, bottle, or other vessels. Unlike simple storage, ageing is a controlled transformation that can enhance complexity, soften textures, and develop aromas, though not all wines are designed to benefit from prolonged ageing.[1]
Historical context
The practice of ageing wine has roots in antiquity. The Greeks and Romans stored wine in clay amphorae, sometimes sealed with resin to preserve freshness, while oak barrels became widespread in Europe by the Middle Ages.[2] Over time, particular regions, such as Bordeaux and Rioja, established reputations for wines that improved with bottle age, reinforcing the cultural and economic value of maturation.[3]
Processes and transformations
During ageing, wines undergo a series of chemical and physical changes. Tannins gradually polymerise, reducing astringency and contributing to softer mouthfeel. Acids can integrate, while colour pigments in red wines shift from deep purple to garnet and eventually to brick hues.[4] Aromatically, wines develop tertiary notes such as leather, tobacco, or dried fruit, depending on style and grape. The presence or absence of oxygen plays a decisive role, with barrel ageing involving slow oxygen exchange, while bottle ageing occurs in more reductive conditions.
Factors influencing ageing potential
The capacity of a wine to age depends largely on its structure. Grapes with high acidity and firm tannins, such as Nebbiolo or Cabernet Sauvignon, often have greater ageing potential.[5] Vintage variation also matters, as cooler years may yield wines with more acidity suited to long development. Vineyard practices, harvest ripeness, and fermentation choices can further influence longevity. Conversely, wines produced for early consumption are typically lighter in structure and intended to showcase youthful fruit.
Methods and styles
Barrel ageing, particularly in oak, can impart flavours of vanilla, spice, or toast while allowing gradual oxygen ingress that stabilises colour and texture.[6] Bottle ageing highlights reductive evolution, often yielding earthy or savoury tertiary aromas. Stainless steel and concrete are used when winemakers wish to preserve freshness rather than encourage oxidative development. Ancient techniques such as the use of amphorae have been revived in some regions. Ageing practices differ among wine types: red wines typically rely on tannic structure, certain whites like Riesling can age due to their acidity, and traditional-method sparkling wines develop complexity from extended lees contact.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.
- ↑ Peynaud, Knowing and Making Wine, Wiley, 1984, ISBN 978-0471881491.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ Peynaud, Knowing and Making Wine, Wiley, 1984, ISBN 978-0471881491.
- ↑ Singleton, “Maturation of Wines and Spirits: Comparative Aspects”, American Journal of Enology and Viticulture, Vol. 46, No. 1, 1995.