Aging wine – how does ageing change the taste?
Wine is one of those drinks whose magic lies in the ageing process. For many wine connoisseurs, time is the best ally,
which helps to discover the full flavour and aroma of the drink.
But what really happens to a wine during its ageing process and why do some wines gain in value with age?
The wine ageing process
Wine ageing is a process during which chemical reactions take place between its components, such as acids, sugars, tannins and alcohols.
Over time, these components integrate to create more complex and harmonious flavours.
Wine ageing can take place in two stages:
Barrel ageing – Wines stored in oak barrels gain additional flavour notes such as vanilla, caramel, smoke or spice.
The porosity of the wood allows the wine to breathe gently, which supports the development of aromatic complexity.
Bottle ageing – After bottling, the wine continues the ageing process, but in a controlled environment without contact with air.
This is when the characteristic notes of maturation, such as leather, nuts, dried fruit or herbs, appear.
How does the taste of wine change?
During ageing, the changes in the taste and aroma of wine are subtle, but very noticeable to the skilled palate. Here are some key transformations:
- softening of tannins
In red wines, the tannins – responsible for the astringency – become more velvety. Young wines are often characterised by a pronounced tannic structure,
which can be overwhelming. Ageing brings these compounds together to create a softer, more harmonious flavour profile.
- development of the aromatic bouquet
During ageing, the wine gains more complex aromas. Young wines are dominated by fruity notes such as cherry, raspberry or citrus.
With time, more refined accents appear: dried fruit, spices, chocolate, leather or tobacco.
- change in flavour structure
The acids present in wine integrate with other ingredients over time, leading to a better flavour balance.
White wines can take on a creamier texture, while red wines become silkier.
- aftertaste development
Ageing also affects the length of the aftertaste. A well-aged wine offers a long-lasting, multi-layered taste experience that lingers on the palate.
Are all wines suitable for ageing?
Not every wine benefits from ageing. Most wines are made to be consumed quickly and should therefore be drunk within a few years of bottling.
Wines that age well are usually those with high tannin, acid or sugar content, such as:
Red Bordeaux
Barolo
Rioja Gran Reserva
Vintage champagnes
Tokaj aszú
Port and Madeira
How to store wine so that it matures properly?
Several key factors need to be taken care of in order for wine to mature in optimal conditions:
Temperature: 10-15°C is ideal. Avoid temperature fluctuations, which can affect the quality of the wine.
Humidity: The humidity level should be around 70% so that the corks do not dry out and allow air to pass through.
Bottle position: Store bottles in a horizontal position so that the cork is in constant contact with the wine.
No light: UV rays can damage wine, so it is best to store in the dark.
No shaking: Wine should mature quietly, without excessive movement.
Summary
Aging wine is an art that requires patience and the right conditions. However, it is worth the wait to experience the complexity of flavour and aroma,
that a well-aged beverage can offer. Whether you are a connoisseur with many years of experience,
or you are just starting out on your wine adventure, exploring ageing wines can be a fascinating journey of flavours and aromas.
