Bottle ageing
Bottle ageing refers to the maturation of wine in glass bottles after fermentation and initial cellar ageing in tank, vat, or barrel. It represents a key stage in the development of fine wines, allowing gradual chemical and sensory evolution under controlled conditions.[1]
Background
The practice of ageing wine in bottle became more common with the widespread use of glass bottles and cork closures from the 17th century onwards. While some wines are intended for early consumption, others rely on prolonged bottle ageing to achieve peak complexity.[2]
Chemical and Sensory Changes
During bottle ageing, reactions among phenolic compounds, acids, and trace oxygen lead to significant transformations.
- In red wines, tannins polymerise, softening structure and altering colour from deep ruby or purple towards garnet and tawny.[3]
- In white wines, pigments may darken gradually from pale straw to golden or amber, accompanied by nutty, honeyed aromas.
- Aromas evolve from primary fruit to more complex tertiary notes, such as leather, tobacco, truffle, or dried fruit.
These processes occur most favourably under conditions of stable temperature, darkness, and limited oxygen ingress, typically ensured by a quality cork or alternative closure.[4]
Wines Suited to Bottle Ageing
Not all wines benefit from extended time in bottle. Structured red wines such as Bordeaux, Barolo, or top Rioja rely on tannin and acidity to sustain long ageing potential.[5] Classic white wines such as Riesling, Chenin Blanc, and Semillon can also develop profound complexity over decades. In contrast, light-bodied reds and many aromatic whites are best consumed young.
Role in Winemaking and Appreciation
Bottle ageing requires considerable investment in storage, whether at the winery, merchant, or consumer level. Decisions about release timing and cellaring potential form an important part of wine marketing and evaluation. In tasting, the maturity of bottle-aged wines is considered an expression of both vineyard and cellar craft.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Peynaud, Knowing and Making Wine, Wiley, 1984.
- ↑ Jackson, Wine Science: Principles and Applications, Academic Press, 2020.
- ↑ Robinson (ed.), The Oxford Companion to Wine, 2015.
- ↑ Stevenson, The Sotheby’s Wine Encyclopedia, DK, 2011.