It's become a bit of a wine cliche to say that wines should taste good at all stages of their life, but a young Bordeaux or Barolo, intended to age and evolve for 20 years or more, is simply not going to be delicious after three years, unless you enjoy an astringently tannic mouthful.
As opposed to many foods and beverages, wine generally increases its quality the longer it is preserved in the bottle. This is due to complex chemical reactions that take place in long time term.
As a wine ages, there is a complex chemical reaction that occurs among the sugars, acids and phenolic compounds. Over time, this chemical reaction changes the taste of the wine, and in many cases, this improves the flavour. It also changes the colour and smell, as well as altering how the wine feels in the mouth.
Unlike wines, distilled spirits do not improve with age once they are in the bottle. As long as they are not opened, your whiskey, brandy, rum, and the like will not change and they will certainly not mature further while they wait on the shelf.
Opening up a 150 year old barrel with Danilo Marcucci
At what age does wine become undrinkable?
Even in the case of wines made with the intent to age, I think the vast majority will be past their prime by year 30 or 40, with a few very special exceptions. The variables that go into an older wine continuing to age well are extensive, as you might imagine.
Rosés, because of the way they are typically made, have little tannins or contact with the skin of the grape and, therefore, will not age well or hold onto their flavor for longer than about a year. White wines usually last no longer than three years.
Wine, specifically red wine, has a much higher concentration of tannins. As a result, sedimentation of tannins and oxidation from the remaining air in the bottle will continue to evolve its flavor over time. On the other hand, whiskey gets its tannins by absorbing them from the wood it's aged in.
Due to the cost of storage, it is not economical to age cheap wines, but many varieties of wine do not benefit from aging, regardless of the quality. Experts vary on precise numbers, but typically state that only 5–10% of wine improves after 1 year, and only 1% improves after 5–10 years.
Most white wines are typically at their prime within 5 years of bottling. Most thin-skinned red grapes are ideal to consume within 5 to 7 years. Most thicker-skinned red grapes are best enjoyed with 5 to 10 years of age. Even the most cellar-worthy wines are not recommended to be aged beyond 20 years.
Aging wine, even inexpensive wine, can sometimes increase its value significantly over time. The process of aging wine in bottles allows complex flavors and aromas to develop, which can make lower-quality wines taste much more refined and desirable to collectors and connoisseurs after several years.
But one key reason why older wine is appealing to us has to do with something much deeper: it is a unique way to experience the passage of time, and ultimately a way to reflect on our own past. Without a doubt old wine is intriguing because of what is in the bottle. To begin with, that colour!
In summary, a wine for ageing will improve with bottle age and will reach its peak after several years of ageing, from 5 years to 20 years and more for certain Grands Crus. Wines to be drunk young, on the other hand, reach their peak in one or three years in general.
In the realm of wine aging, two key players are tannins and acidity. When a wine is young, these components can be a bit aggressive, leading to that puckering sensation or a rough mouthfeel. But with time, they mellow out, softening the wine and creating a harmonious balance of flavours.
The best wines can be stored for more than 100 years, but most great wines will reach their peak before they turn 50 years old. Find out if your wine is ready to drink now...
We generally suggest 10 years, and in some cases 15+ years. If you're drinking a cellared Yering Station Pinot, expect evolved flavours in the space of cranberry, forest figs, Russian toffee and truffles. In some cases – raisins, Christmas brandy cake and soft leathery spice as well.
A well-crafted cabernet sauvignon continues to develop over time. The wine's personality evolves in a way that leads to increased aromatic complexity and texture. When stored properly, balanced cabernet sauvignon can be enjoyed for decades.
What are the signs that wine has gone bad? Signs include changes in color, unpleasant odors (like vinegar or wet cardboard), and a flat or sour taste. Bubbles in still wine can also indicate spoilage.
The best aged red wine types tend to be Port (see: history of Port wine), cabernet sauvignon, merlot, sangiovese, monastrell, cabernet franc, nebbiolo, malbec, and syrah. Other full-bodied wines with robust structures will also age well, but we zeroed in on these nine as our top choices for the cellar treatment.
While bottle aging preserves fruit purity and freshness with less focus on wood-derived flavors, barrel aging is preferred for its rapid aging potential and strong oak influence.
However, if microscopic amounts of oxygen are introduced to the wine through the cork, it can cause the wine to slowly alter, revealing new and exciting characteristics. So, yes, wine does age in the bottle!
The spirits that are often aged as part of their production processes are whisky and brandy, as this is crucial to the creation of these spirits; however, rum and tequila are also popular choices to be aged. The casks or barrels that are used to age the alcohol are typically made of oak.
The more you can taste and smell, the more likely the wine is going to age well. A wine that isn't complex to begin with won't become complex with age. Acidity diminishes as they wine ages so if a wine is to have 'ageability' it needs to start out with high acidity to go the distance.
A cheap wine's quality isn't suited for aging, and most wines in a store have a shelf life of 3-5 years, so even if you wanted to, it wouldn't be a good idea.
The bottle has been dated between 325 and 350 AD and is the oldest known unopened bottle of wine in the world. Since its discovery, it has been exhibited at the Wine Museum section of the Historical Museum of the Palatinate in Speyer, always displayed in the same location within the museum.
