Why do we age wine

And physiochemical, which is putting the beverage in direct contact with air and its oxidizing effects.For best aging, keep wine at temperatures between 50 and 55 degrees fahrenheit, which is 10 to 13 degrees celsius.Homemade wines need at least 4 weeks to age after being bottled.The reason we began aging wine in oak barrels in the first place was not intentional, but the result of a happy accident.Some red wines age better than others.

There are many reasons for this, but one influencing factor is the grape variety.But most just get old quickly.Using coates' law of maturity, that wine can continue to be aged and drunk at optimal levels until it's 10 years old.While softened tannins are one way that a wine's age expresses itself, its tertiary notes are also often more complex and rewarding.However, overall, the decision to age a red wine (or even a white) comes down to personal preference, as the process isn't always reliable.

A good wine supposedly gets better with age.Many fine red wines have tannins and phenolic compounds that can be intense and forward in a young wine, and will change chemically over time as they bind with each other, soften and become more integrated.Too much exposure to oxygen essentially turns wine into vinegar over time.As wines age we observe the structural characteristics of acidity and tannin begin to fade.The wine industry loves to talk about aging and collecting wine because drinking a really old wine has a romantic allure.

Bube also notes that the tannins (the molecules that give red wine its dry quality) will soften in an aged bottle, and generally the wine becomes a bit less astringent.People age wine because they think it's going to get better, and oftentimes, they're right.