Aging Your Bottled Wines

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.

With 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 flavors. The wines become richer, as the fruit mellows and the astringent tannins relax and contribute to the body and character.

Many white wines also benefit with age. Whites intended for aging may display exceedingly high acid levels which will soften over time, uncovering wonderful textures and flavors.

Components of wines differ by variety or blend, and thus react differently to aging. Some wines require longer aging periods than others. For example:

Different factors exert influence on the rate of aging and can contribute to a better aging potential:

Storage - A very big factor, discussed in more detail under Storage (see below)

Cork quality - The longer and less porous the cork, the better the oxygen barrier, extending aging potential.

Ullage - The amount of headspace in the bottle. Leaving 1 inch is best.

Sulfite level - Higher concentrations protect from oxidation.

So how should you treat the aging period for different products? The answer depends on many factors. For example, using a long, high quality cork or adding some extra sulfite at bottling will extend the maximum age period. Thus, use the following as a general guideline only: