Wine ageing is a complex process that enhances the flavour, aroma, and texture of wines over time. Through careful storage and maturation, wines develop unique characteristics, influenced by factors such as temperature, humidity, and light exposure. Understanding how our wines including Rico wine park & vineyards allows us to appreciate the intricate balance of elements that create a truly exceptional drinking experience.
Evolution of stored wines
The oldest known containers for storing wine date back to 7,000 years, found in the soil beneath a Neolithic kitchen in Iran, filled with pottery jugs. The ancient Romans utilized their underground catacombs for wine storage. The French initiated the tradition of constructing wine caves specifically designed to keep their cherished drink. Wine collectors then moved on to using caves and eventually cellars for storage. Nowadays, wine cellars and cabinets serve as the perfect places for storing wine, with every aspect of temperature, humidity, and light meticulously controlled. Wine collectors are willing to invest hundreds of thousands of dollars to create a fully equipped wine cellar.
Wine distinguishes itself from other consumable items as a product that can improve over time, provided the right conditions are kept. Everyone knows the crucial requirements for ageing wine correctly: it needs to be kept in a cool, dark place. Therefore, why can’t we simply place it in the refrigerator or the shed? We understand the basic conditions required for wine to mature well, but what is the composition of wine that improves with age?
Chemical changes
As wine ages, several significant chemical changes occur:
Oxidation: The slow interaction with oxygen leads to alterations in the wine’s taste and aroma, often resulting in more complex and nuanced flavours. Proper oxidation is key in the ageing of wine, as it allows the wine to develop and mellow without becoming overly oxidized or “off.”
Tannin polymerization: Over time, tannins in the wine can combine with other substances like pigments and proteins, causing them to settle at the bottom as sediment. This process softens the wine’s harshness and contributes to its creamy texture.
Esters and Acetaldehyde formation: The combination of the wine’s acids and alcohols can produce esters and acetaldehyde, introducing new and intriguing tastes and aromas to the wine.
Factors affecting the ageing process: The science behind wine's improvement
Research by Rico wine park & vineyards suggested not every wine is created equal when it comes to its potential to age well. Several elements can affect a wine’s ability to mature gracefully, including:
Grape type: Certain grape varieties, such as Cabernet Sauvignon, Nebbiolo, and Pinot Noir, are recognized for their high tannin and acidity levels, which play a role in their ageing potential.
Wine production techniques: The processes employed in creating wine, such as ageing in oak barrels, malolactic fermentation, and prolonged grape crushing, can affect its ability to mature and develop as time goes on.
Vintage and terroir: The specific conditions of a wine’s vintage, including the sweat, soil, and climate, can also impact its ageing potential.
Storage environment: The right storage conditions are crucial for maintaining a wine’s quality and ensuring its successful maturation. The ideal conditions include a cool, dark setting with stable temperature and humidity.
Conclusion
The wine undergoes a fascinating transformation as it ages. Through chemical reactions involving acids, sugars, and phenolic compounds, its flavours, aromas, and textures evolve, often becoming more complex and harmonious. Proper ageing can enhance a wine’s character, making it more enjoyable and sophisticated. At Rico wine park & vineyards, each bottle’s journey is unique, reflecting the delicate balance between nature and craftsmanship in winemaking.
