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Master of Wine Jancis Robinson provides the following general guidelines on aging wines. Note that vintage, wine region and winemaking style can influence a wine's aging potential, so Robinson's guidelines are general estimates for the most common examples of these wines. [5] Botrytized wines (5–25 yrs) Chardonnay (2–6 yrs) Riesling (2–30 ...
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).
Ancient Wine: The Search for the Origins of Viniculture. Princeton University Press. ISBN 978-0691127842. Patrick E. McGovern (2010). Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages. University of California Press. ISBN 978-0520267985. Emlyn K. Dodd (2020). Roman and Late Antique wine production in the eastern ...
The effects of autolysis on wine contributes to a creamy mouthfeel that may make a wine seem to have a fuller body. The release of enzymes inhibits oxidation which improves some of the aging potential of the wine. The mannoproteins improve the overall stability of the proteins in the wine by reducing the amount of tartrates that are ...
Roman law codified the distinction between "old" and "new" as whether wine had aged for at least a year. Falernian was particularly valued for its aging ability, said to need at least 10 years to mature but being at its best between 15 and 20 years. The white wine from Surrentine was said to need at least 25 years.
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Carbonic maceration is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment before crushing. Conventional alcoholic fermentation involves crushing the grapes to free the juice and pulp from the skin with yeast serving to convert sugar into ...
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