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With red wines, a high level of flavor compounds, such as phenolics (most notably tannins), will increase the likelihood that a wine will be able to age. Wines with high levels of phenols include Cabernet Sauvignon, Nebbiolo and Syrah. [4] The white wines with the longest aging potential tend to be those with a high amount of extract and ...
In Canada, red wine dominates with a 52.3% share of total wine sales in 2004, although there are regional disparities, with Quebec favoring it even more. [13] In the United States, there is a balance between white wine, preferred by women, and red wine, favored by men. [8] Red wine is gaining market share in many countries.
In red musts, this increases color and tannin extraction. [2] After fermentation, the force of gravity may eventually cause the wine to "fall bright" or clarify naturally, as the larger suspended particles gradually settle to the bottom of the storage vessel. The wine can then be siphoned or "racked" off the compact solids into a new container. [3]
Storage of wine is an important consideration for wine that is being kept for long-term aging. While most wine is consumed within 24 hours of purchase, fine wines are often set aside for long-term storage.
A wine tasting assessing the age of a red wine by tilting the glass forward and observing the rim variation and change of color against a white surface. Oxidation and reduction in red wines can lead to a particularly undesirable brick red color in red wines (or an "orangey" color in white wines). This process is sometimes referred to as ...
The wine transferred from the second barrel has an average age of 2.5 years (at the end of year 2, after barrel transfers, it was half 2-year old wine, half 1-year old wine, for an average age of 1.5 years; at the end of year 3, before barrel transfers, it will have aged another year for an average age of 2.5 years).