It's tempting to start consuming your wine
right after bottling it, and in fact, there are many wines
that can be consumed right after bottling and be everything
you want them to be. But if you really want to maximize your
wine's potential, a little time left alone in the bottle can
make the difference.
age, most red wines which begin life with obvious fruity aromas
and some degree of astringency ('bite') will develop softer,
gentler, more complex aromas and flavours. The wines become
richer, as the fruit mellows and the astringent tannins relax
and contribute to the body and character.
white wines also benefit with age. Whites intended for ageing
may display exceedingly high acid levels which will soften
over time, uncovering wonderful textures and flavours.
of wines differ by variety or blend, and thus react differently
to ageing. Some wines require longer ageing periods than others.
Different factors exert influence on the rate of ageing and
can contribute to a better ageing potential:
- A very big factor, discussed in more detail under Wine
quality - The longer and less porous the cork, the better
the oxygen barrier, extending ageing potential.
- The amount of headspace in the bottle. Leaving 1 inch is
level - Higher concentrations protect from oxidation.
how should you treat the ageing period for your wines?
Reds - 3 - 6 months
Whites - 3 - 6 months
Dessert Wines - Immediate
Fruit Wines - Immediate