During the ageing process:
More precisely, wine can be defined by three different types of flavours and aromas throughout its life cycle:
It’s important to understand that flavours and textures praised in a wine’s youth will dramatically alter with age, and will sometimes even disappear entirely. The only question to consider is: do you like the flavours they turn into?
White wines tend to:
So How Do Wines Evolve with Age?
|WINE||WHEN YOUNG||WITH AGE|
|Unwooded Semillon||very dry, high acid and low in flavour, green apples, lemon||soft acid, burnt buttered toast, straw and honey|
|Sauvignon Blanc||high acid, grapefruit, minerals and freshly cut grass||generally lacklustre fruit and acidity|
|Shiraz||dry, high tannin, blackberry and raspberry fruit, crushed pepper||soft tannin, wet leather, cedar, tobacco, wet earth|
|Cabernet Sauvignon||dry, high tannin, blackcurrant, mint, chocolate, mulberry||soft tannin, cedar, tobacco, earthy|
|Riesling||crisp acid, lemon, lime, minerals (in cooler climate), fruit salad and flowers (in warmer climate)||soft acid, honeyed, with kerosene and toast flavours|
cherries, strawberries, good acidity
earth-like flavours, leather, mushroom
|Chardonnay||peaches, vanilla (when oaked), fuller and softer flavour than Riesling||honey, buttered toast, hazelnut|
Subscribe to receive Expert Advice on Cellaring,
Collecting & Serving with the monthly VC newsletter.
|There are no products.|