Aging

Aging is the process of letting a wine sit in a barrel, vat or bottle and allowing the flavors to settle and develop. Over time, the tannins in a wine mix with the other ingredients, creating a smoother wine with more complex flavors. Eventually the leftover tannins sink to the bottom of the bottle as sediment. The presence of tannins is central to the aging process; a wine with minimal tannins (such as a steel-barreled white) will not age well.

Aging is most valuable for young, full wines and for wines that are overly harsh. Big, hard, dry red wines, like Cabernet Sauvignons, benefit from aging by softening and lightening in color. Oaky, acidic white wines, like Chardonnays, age well by becoming more subtle and more golden.

Below are some basic guidelines to follow when considering whether to age a bottle of wine:

-Any wine in the $15 and under category should be drank right away.

-Wine between $15 and $30 may benefit from 3-5 years on the shelf, but could also probably be drank immediately, after decanting and letting the bottle breathe.

-Most wines over $30 are meant to sit and age from 5-15 years in order for the bottle to reach its full potential.

-White wines, especially dry white wines, should not be aged as long as red wines, as they tend to not have the required tannins for a long shelf life. Most white wines have a maximum storage life around 5 years.

-Only age the wine if you have the proper storage unit. A cool, temperature-controlled, dark but damp-free location is best.

-If you taste a wine that you think could have benefited from a few more years of aging, decant the wine and allow it to be exposed to oxygen. A young wine especially will respond to contact with oxygen by softening, and the tannins will become more subtle.