Before I begin let’s be clear on what ‘vintage wines’ are. Vintage wines are wines that are produced from grapes harvested during a single growing season as opposed to non-vintage wines, which can be produced from grapes grown in two or more growing seasons.

Vintage wines that are cellared go through ongoing chemical effects that will continue until a bottle is uncorked. These outcomes are the result of continuous interactions between the wine’s alcohol, sugar and acid compounds, which combine in the bottle to create new complex flavours, textures and aromas. However, these results are not random. Skilled winemakers understand the chemistry behind aging wine and will manipulate the cellar environment to encourage various flavours and aromas that result in an appealing good vintage.

During cellaring the varietal’s natural flavours do not significantly change. A wine’s primary flavours will always be preserved regardless of cellaring timelines. These flavours are a result of the grape varietal and the conditions the grapes grew in.

However, aging a vintage varietal will affect the secondary and tertiary flavours and aromas. Both notes result from the winemaker’s techniques as well as the chemical interactions between a wine’s natural compounds. These activities define an aging wine.

White wines, especially dry whites like Sauvignon Blanc or Chardonnay, tend to become oily, heavy and stickier over time. Red wines, particularly those with naturally high tannin levels such as Nebbiolo, Syrah or Cabernet Sauvignon, tend to soften with time. This creates sediment that collects at the bottom of a bottle. As a result, the wine becomes smoother and less sharp, resulting in a gentler drinking experience.

The final characteristic affected by aging wine is colour. To see if a red wine has been properly aged, first look at the outer edge where the poured wine meets the glass. At that meeting point, which is referred to as the rim, the wine will appear lighter in colour. A young red wine, on the other hand, will have a rim that appears murky or opaque.

As red wines oxidize with age, their colours often change to deep shades of ruby-purple to softened mauves and then finally to tawny, deep browns. As white wine ages it tends to move from paler, straw-yellow shades to deeper golden hues. White vintages aged three or more years can eventually darken to the point of turning a golden amber color.

These changes in colour are the result of oxidation. When a wine bottle is properly sealed the only oxygen in a bottle will be the small amount trapped in the bottle’s neck, as well as what little oxygen passes through the cork or seal. Most cellared red and white vintages will be sealed with a traditional cork, which allows minimal oxygen to permeate. However, given that cork is itself a natural non-uniform product, oxygen permeation will vary significantly even between bottles cellared and cased at the same time.

Not all wines are created with the ability to be aged. The wine maker’s notes are often a good indication of a wine’s aging capability. Red wines that generally age well include:

• Bordeaux and Loire Valley Cabernet Franc, aged 2 to 4 years
• Chianti Riserva, aged 2 to 4 years
• Petite Syrah, aged 2 to 5 years
• New World Nebbiolo, aged 2 to 6 years
• Australian and Californian Grenache, aged 2 to 10 years
• Italian or Californian Cabernet Sauvignons, aged 3 to 15 years
• Italian Barolo, aged 3 to 15 years

White wines with aging capability include:

• Dry White Bordeaux, aged 2 to 3 years
• Alsace Pinot Gris, 2 to 5 years
• White Rioja, aged 2 to 5 years
• Alsace Gewürztraminer, aged 2 to 10 years
• Californian Fume Blanc, aged 2 to 10 years
• New Zealand Sauvignon Blanc, aged 3 to 10 years
• Australian Chardonnay, 3 to 10 years
• German Riesling, 3 to 15 years

These lists are only a suggested guideline, not an exclusive list.

Sláinte mhaith