About 90 to 95% of the wine produced in the world today is meant to be taken home and enjoyed relatively young. However, there are some very special wines that definitely benefit from a few more years of aging while in the bottle. The problem is determining which wine to lay down for the future, and which wine to enjoy with dinner tonight.
Look for Balance
Wine has five main components that must be in balance in order for it to be a good candidate for the cellar. These are: fruit concentration, tannins (reds only), acidity, alcohol, and sweetness (whites only). If any one of these components is overly dominant, it is not a balanced wine and probably won't age successfully.
Look for Fruit Concentration
In order for a wine to age gracefully, it must have an ample supply of concentrated fruit flavours. The fruit character in a young wine is fresh and vibrant, but as the wine ages these primary aromas and flavours fade, and more complex dried fruit flavours begin to emerge.
Without sufficient fruit intensity the wine will dry out and quickly become unpleasant. The grapes must also have been picked at the perfect ripeness level. If the grapes were overripe, the resulting wine may seem one-dimensional, but if the fruit was under ripe, the wine will never lose its green astringency.
Look for Tannins
Generally speaking, a tannic red wine will have better aging ability than a wine lower in tannins. Tannins give the drying sensation in red wine and also act as anti-oxidants and help protect the wine during the aging process. Some grape varieties, such as Cabernet Sauvignon, Nebbiolo, and Syrah, are naturally quite tannic, while others, such as Gamay and Pinot Noir have lower levels of tannin. The tannins in a young red wine may seem harsh and a bit astringent, but over time, they bind with other compounds in the wine, including anthocyanins, the colouring compounds, and precipitate, falling to the bottom of the bottle as sediment. The reduced levels of tannin result in a softer, lighter-coloured wine.
Look for Acidity
Acidity in a wine also has preservative qualities and helps contribute to a wine's longevity. Over time, the acids interact with the alcohol in the wine and esters are formed which add complex aromas and flavours as the wine ages. Esters are organic compounds resulting from chemical reactions between acids and alcohol. Most esters have distinctive fruity aromas, while some add nutty, buttery, or herbaceous notes. The perception of acidity will diminish as the wine gains complexity with aging, although the actual level of acidity does not change.
The Level of Maturity Enjoyed in a Wine is a Personal Thing
The level of maturity enjoyed in a wine is a personal thing. Many people prefer to drink wine while it's still young and fresh, while there are many who crave the tertiary aromas and flavours that come with an aged wine. The length of time a wine is cellared should be dependent upon the personal taste of the drinker.
In order to determine when to drink a wine, it's best to buy several bottles and drink one every year to see if it's still improving. When it stops improving, then drink it up!
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