Wine And Beverage Coolers: Aging Wine

Aged wine doesn’t necessarily make it better. Only a small percentage of wines improve with age so it’s a great moment when patience wins over anticipation in the battle of cellaring a bottle. The aging of wine is a fairly unpredictable process and one cannot tell for sure whether the maturation will be successful; resulting in a well-balanced wine that is much finer than it would have been without aging. Some wines won’t improve at all and if one isn’t careful enough it can lose  all its original characteristics.You don’t have to cellar an expensive wine to show the benefits of aging. Some may be spectacular in as few as ten years while others may transform after a hundred.
1. Aged champagne loses its zip and bubbly, which makes it taste like a yeasty still wine. Most sparkling wines and non vintage champagne are best when opened within two years of bottling.
2. Fortified wines like Port and Maderia are the best bets for long term cellaring. It is the combination of high alcohol and sugar that slows down the natural deterioration over time.
3. Long term cellaring of Burgundy and California pinot noir is a gamble because of the growing conditions and the winemakers technique, which both need to be perfect. So unless you know the producer it is rather risky. To be on the safe side they should be consumed within two to four years.
4. Wine storage is generally the most important factor in successful aging. The lower the temperature, the slower the process. In general the more slowly the wine matures the greater the complexity of flavors. Also a smaller bottle size will make its contents mature faster.
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