Wine Ageing Explained
Wine ageing is the process by which wine chemically evolves in the bottle. Tannins polymerise and soften, fruit tones shift to secondary and tertiary aromas: leather, tobacco, mushrooms, dried fruit and earthy notes.
The speed of ageing depends on the wine style, closure (cork vs screw cap), storage temperature and the wine's composition. Red Bordeaux, Barolo and Burgundy are classic candidates for long ageing. White wines like Riesling and white Burgundy can also age beautifully.