Aging wine (3/3): How does an aging wine evolve?

In our first article "What is a wine meant for aging?", we explored the determinants of wines that age well.
In the following article "Which wines should be kept?"we explain what criteria influence these determinants.
Let's now look at the concrete effects of la garde about the product.

Let us remember, wine is a living product, which is constantly evolving. The different elements that compose it (water, sugars, alcohols, acids, phenols...) interact with each other, combine,... and this at different speeds and under different influences.
These are our sensors: view, smell And palace which give us the keys to deciphering a wine.

The color of the dress changes over time

Firstly, the evolution undergone by the wine is perceptible to the naked eye through a simple appreciation of her dressYou can, of course, test this by observing two different vintages of the same wine. The further apart the vintages are, the more pronounced the difference will be.
Thus, by observing the color of your wine, you will notice a change in color.
The red wines change from a purplish color to a brown color, and the white wines change from a pale greenish color to an orange color.
The following photo shows the different vintages of Sauternes from Château Guiraud highlights this change in color.

Different vintages of the great wine of Château Guiraud - the oldest is in the foreground

 

This chromatic change in the wine is the visible part generated by the phenomenon of reductive evolution of oxidizable substances.  
Gas exchange, which must still occur, is minimal. Hence the crucial importance of a quality cork which will regulate oxidation.

However, be careful not to confuse a mature wine with a wine that is too old, past its peak.
It is easy to distinguish the two by observing the brightness and clarity of the liquid.
On the one hand, brilliance is the wine's ability to reflect light. If the wine is dull or matte, it means it lacks freshness. Also, a lack of brilliance often indicates a wine that is too old and past its prime.
On the other hand, the clarity of the wine also reflects its condition. A cloudy color will be a sign of a wine spoilageThis indeed reveals the presence of microbes, often due to poor storage conditions.

Did you know that?

The deposits are not a bad sign Not to be confused with cloudy liquids, some wines contain sediment. This sediment is a normal reaction of wine as it ages. For red wines, these are solid materials formed by the precipitation (agglutination) of tannins and coloring elements. For white wines, this precipitation has a different origin and will appear after exposure to cold (<-5°C). It is a form of crystallization of acidic components. Therefore, any sediment that may develop in some wines does not in any way affect their organoleptic quality. Simply decanting is usually enough to remove it.

The wine's bouquet becomes more complex after years in the cellar.

Next, to understand the aging of your wine, you must smell it. That's your nose which will reveal the changes.

Regardless of the wine, whether white or red, its aromas can be classified into three categories: primary, secondary And tertiary.

©levinpourtous

Thus, the primary aromas These are the notes brought by the grape itself. They resonate with a tone of freshness. In practice, one discerns rather vegetal notes (moss, pepper, etc.), fresh fruit notes (apple, pear, red fruit, etc.) and fresh flower notes (acacia, hawthorn, etc.).

Next, the secondary aromasThese aromas primarily originate from the winemaking process. Depending on the winemaker's or oenologist's decisions, these olfactory characteristics will be more or less sought after and pronounced. Malolactic fermentation, for example, will be responsible for buttery aromas. Other secondary aromas include notes of bread, yeast, brioche, banana, caramel, and English candy.

Finally, the tertiary aromas These characteristics are obtained when the wine begins to age. Aging in barrels imparts toasty, woody, roasted, and vanilla aromas. Hence the importance of choosing the right material for the containers: wood, concrete, or stainless steel.
Bottle aging will continue the process. Here, you become the master of the evolution of the aromas. The fresh fruit will become ripe fruit, candied fruit, and you will find spicy aromas (licorice, anise, clove...); woody aromas (oak, cedar, eucalyptus, burnt...), empyreumatic aromas (toasted, tobacco, cocoa...), etc.
Thus, a mature wine will be considered more complex, with the development of a multitude of aromas.

From a chemical point of view, this aromatic transformation stems primarily from the increase in ester levelsEsters are the molecules that give rise to aromas. Their number increases during aging after formation through a slow chemical reaction between the acids and alcohols present in the wine.
There storage temperature - and especially its fluctuation - influences the speed of this phenomenon. This is why it is very important to store your bottles in a relatively cool place, where the temperature remains stable.

The taste and texture of wine change with age.

Finally, your mouth will also give you indications about the age of the wine.
Although the nose is very important, it is these organoleptic characteristics that will be the most important.
Therefore, to study these transformations you can focus on 3 areas of sensation: tannins, acidity And creaminess.

First, what about the tannins (This only applies to red wines.) They are responsible for bitterness, contribute to a wine's astringency, and can create a drying sensation. Over time, the tannic content decreases; the tannins soften, becoming more mellow or patinated. This results from a polymerization process of phenolic compounds (tannin molecules), which reduces their reactive surface area.
Thus, the wine will acquire its velvety texture, soft yet present. This is why, to be a good wine for aging, the young liquid must have a pronounced tannic structure.

Secondly, let's see acidityAcidity provides a refreshing sensation and makes the mouth water. After time spent in the cellar, the acidity of the wine gradually decreases.

And thirdly, you will be able to observe a change in creaminess of wine. Smoothness is the sensation brought about by the level of sugar and alcohol.
It is what “warms” the mouth, creating an impression of richness. 
Over time, sugars and alcohols remain relatively stable.
However, by reducing acidity, we achieve a balance between sugar, alcohol and acidityThis is where the wine will be most enjoyable, with a lovely roundness on the palate, and very easy to drink.

 

If you leave your bottle in the cellar for too long, the wine will seem flat. This means it has passed its peak and is on the decline. Indeed, without the freshness provided by acidity, nor the structure given by tannins, the wine will seem uninteresting and bland.

Conclusion

Finally, you now know what time does for your bottles to make them even more exceptional.
Thus, the taste, structure, smell, and even color of the wine change over time.
But as you will have understood, storage conditions are of paramount importance.
Temperature, light and humidity, and even vibrations, need to be closely monitored.

By choosing to entrust your wines to Cavissima.comYou benefit from our cellar and its optimal conditions for storing bottles. And, to enjoy them at the perfect moment, you can also track the peak of your wines.