Worth the Wait

Written by Gurvinder Bhatia | 16 February 2010

I am usually vague and non-committal when posed the often asked, all-too-general question, “How long can wine age?” The all-too-general answer, “it depends.”

But with the proliferation of “trunk-aging” (aging a wine as long as it takes to drive it from the wine store to your home), the question almost seems moot. The majority of all wines are consumed within 24 hours of purchase. This seems appropriate, as the majority of wines produced are meant to be consumed while they are young (within two years of their release).

There are wines, though, albeit a small percentage, that benefit from aging for a decade or more. The ideal result of aging certain red wines is the softening of hard tannins and the development of greater complexity and nuances. The factors that allow for aging are quite complex, but the general requirements are tannin, acidity, and fruit. The fuller a wine in all of these components, the better and longer it will age. Certain white wines and dessert wines can also benefit from several years in the cellar. Consistent storage temperature (ideally 55˚F) is always an essential factor. Aging wines is a bit of a paradox. While most people drink their Bordeaux, big California Cabs, Barolos, and Burgundies too soon (particularly in restaurants), many people age their wines so long that the juice is way past its prime. No occasion ever seems “special” enough to open that “special bottle.”

I am not an advocate of aging wines for the purpose of collecting. I believe in aging wines with the purpose of drinking them at the ideal stage in their lives. The best and most important way to tell if a wine is ready to drink is to taste it. This seeming paradox is one of the best reasons to buy multiple bottles of a wine (minimum four to six bottles) if you plan on cellaring.

But when a wine does age well ... the very thought of it arouses the spirit and whets the appetite. For wine lovers, older wines hold a special place in our minds. They bear memories of the time when it was produced and the time when it was acquired. Best of all is the experience of sharing these nurtured gems with those that possess the same passion.

On several occasions this past year, I have had the good fortune to enjoy several bottles that have seemingly aged perfectly for a decade or more. The winemakers could not have written a better script for the evolution of these wines. They weren’t just good or even great; they were euphorically amazing.

Did it help that all were served with stunning meals prepared in the homes of great friends with fellow lovers of great wine and food, amidst laughter and great conversation? Yes, but isn’t that what it’s all about?