WINE EVALUATION–Age

YOUNG WINE–  A Wine Which Has Recently Been Fermented Within the Past Couple of Years. Young Wine Possess Vibrant Acid, Tannins, Intense Aromas, With Loads of Primary Fruits.

OLD WINE–  A Wine That’s Over 10 Years Old.

AGED WINE–  A Wine That’s Over 15 Years, Tertiary Aromas From Aging Come Forth.

  • As a Wine Ages the Tannins, Acids, and Flavors All Change From Interaction With Other Compounds In the Wine. This Cause Them to Integrate, Resolve, Soften and Precipitate Out of the Wine. As Wine Ages Fruit Character Fades and Earth Notes Come Forward.
  • Distinctions Arn’t as Clear as In Their Youth.

DEAD WINE–  A Wine That Have No More Structure, Given Up/ Dropped All Its Tannins, Has No More Acidity.

  • WINE & PHILOSOPHY?  “Is Wine Alive or Dead When We Drink it?”
    • “Grapes Are Alive On the Vine, During Fermentation a Wine is Alive. Wine is a Living Breathing Thing.  What About After 5 Years In Bottle, After 10 Years or 25 Years. At Some Time Can a Wine Be Declared Dead?”
  • VARIETALS WITH AGING POTENTIAL
    • WHITE= Chardonnay, Chenin Blanc, Riesling
    • RED= Cabernet Sauvignon, Merlot, Nebbiolo
  • AGED WINE ASSESSMENT SCALE
    • (1-5Years) (6-10 Years) (10-14 Years) (+15 Years)
    • Is Wine Alive Scale- (Fresh) – (Young) – (Aged) – (Old) – (Dead)
      • Not Suitable For Aging
      • Drink Now
      • Wait 1 Year
      • Wait 2-5 Years
      • Wait 5-9 Years
      • Wait 10+Years
  • AGED WINE EVALUATION- WHITE
    • Sight: Clearer/ Lighter
    • Aroma: Orange Peel, Dried Apricot/ Pineapple
    • Palate: Nutty, Oxidized
    • Structure: Lower Tannins, Lower Acid
      • FOOD PAIRING…                    |    CHEESE PAIRING…
  • AGED WINE EVALUATION- RED
    • Sight: Clearer/ Lighter
    • Aroma: Leather, Earth, Tar
    • Palate: Oxidized
    • Structure:
      • FOOD PAIRING…             |    CHEESE PAIRING…
  • OLD WINE EVALUATION- RED
    • Sight: Clearer/ Lighter
    • Aroma: Vegetables(Cabbage, Mushroom, Radish), Manure, Mud/ Soil, Feet
    • Palate: Oxidized
    • Structure: Lower Tannins, Lower Acidity

**Refer to “WINE STYLES/ Aged Wines” For Additional Information.

**Refer to “BIBLIOGRAPHY/ Sources” For Details On Scholarly Works Referenced.