Ageing Wine

How long you must let a wine age actually depends on many conditions. Those who prefer fruity tastes like them young, while others appreciate the complexity of flavour that develops with age. Wine flavour differs with the type of grape that is used to make the wine, as well as the blends of varieties, production methods and storage conditions. In this sense, it is difficult to come up with a definite strategy to determine what and when a wine will achieve a certain flavour. All one can do is predict its best drinkable date.

Good wines

Many enthusiasts often buy half-cases of the same drink in order to test its ageing period. One can set a target date and hope for the best. If, when the target date arrives, the tannins are still too rough, one can wait for another year. Indeed, it is a trial-and-error method, but with time, a more refined tongue will be able to make better guesses. As a generalisation, most Cabernet Sauvignons are good to drink within five to seven years after its vintage date, while expensive Merlots can age up to twelve years or even more. The best German wines can age for decades while an Australian Syrah rarely ages well. Inexpensive table wines need to be drunk less than a year after its vintage date. All good wines that get better with age contain a high level of tannin, which is responsible for making the drink more full-bodied and complex. Acid keeps the wine fresh with time; fruit helps it retain its flavour.