Aging wine is a transformative process, a fascinating journey from youthful exuberance to mature complexity. But what specific terms do wine professionals and enthusiasts use to describe wine as it evolves over time? The language surrounding aged wine is rich and nuanced, reflecting the intricate changes that occur within the bottle. Understanding these terms can deepen your appreciation for the art and science of winemaking and enhance your ability to discuss and evaluate older vintages.
The Language of Wine Aging: General Terms
While there isn’t one single, universally accepted term to call aging wine, several descriptive phrases and adjectives are commonly used. These terms offer a broad overview of the wine’s condition and overall character after it has spent time maturing.
Matured
Perhaps the most straightforward term, “matured” simply indicates that the wine has undergone a period of aging. It doesn’t necessarily imply a specific length of time or any particular characteristics, but rather acknowledges that the wine has moved beyond its initial, youthful state. “Well-matured” might suggest a longer or more successful aging process.
Aged
Similar to “matured,” “aged” emphasizes the passage of time. However, it often carries a slightly stronger implication of noticeable changes in the wine’s flavor profile and structure. A wine described as “aged” is likely to exhibit characteristics different from its younger counterpart.
Developing
This term suggests that the wine is still undergoing changes and has not yet reached its peak potential. An “evolving” or “developing” wine can be exciting to follow over time, as its flavors and aromas continue to unfold. The aging process isn’t static; it’s a dynamic evolution.
Bottle Aged
This term refers explicitly to the aging process that occurs after the wine has been bottled. It distinguishes the bottle maturation from any aging that took place in oak barrels or other vessels before bottling. The unique environment of the bottle contributes significantly to the final character of the wine.
Describing the Qualities of Aged Wine
Beyond the general terms, a wide range of adjectives and descriptive phrases are used to paint a more detailed picture of aged wine. These terms focus on specific sensory characteristics, such as aroma, flavor, and texture.
Tertiary Aromas
Young wines typically exhibit primary aromas (derived from the grape itself) and secondary aromas (resulting from fermentation). However, as wine ages, it develops tertiary aromas. These are complex and nuanced scents that arise from the chemical reactions that occur during maturation.
Common tertiary aromas in red wine include: leather, tobacco, cedar, forest floor, dried fruit (prunes, figs), spice (cinnamon, clove), and earthy notes. In white wine, tertiary aromas might include: honey, beeswax, nuttiness (almonds, hazelnuts), and petrol (especially in aged Riesling).
Evolved Flavors
Similar to aromas, the flavors of aged wine become more complex and integrated over time. The bright, primary fruit flavors of youth often mellow and evolve into more subtle and nuanced notes.
For example, a young Cabernet Sauvignon might exhibit bold blackcurrant and cassis flavors. As it ages, those flavors might soften and become more integrated with notes of cedar, tobacco, and dried cherry.
Softened Tannins
Tannins are naturally occurring compounds found in grape skins, seeds, and stems (and also imparted by oak barrels). They contribute to the wine’s structure and can create a drying sensation in the mouth. Over time, tannins tend to polymerize (bind together), resulting in a smoother, softer texture. Aged wines often have a more velvety or supple mouthfeel compared to their younger counterparts.
Integrated Acidity
Acidity is another important component of wine structure. It provides freshness and balance. In young wines, acidity can sometimes feel sharp or aggressive. As wine ages, the acidity tends to integrate more harmoniously with the other components, creating a more balanced and cohesive experience.
Increased Complexity
This is perhaps the most common and desirable characteristic of aged wine. Complexity refers to the multitude of different aromas, flavors, and textures that the wine presents. A complex wine offers a multi-layered sensory experience that unfolds gradually on the palate.
Potential Negative Descriptors of Aged Wine
While aging can enhance many wines, it’s important to recognize that not all wines improve with age, and even age-worthy wines can eventually decline. Some descriptors indicate that a wine is past its prime.
Oxidized
Oxidation occurs when wine is exposed to too much oxygen. This can result in a loss of fresh fruit flavors and the development of undesirable aromas, such as bruised apple, sherry-like notes, or a general lack of vibrancy. Wines that are “oxidized” are generally considered flawed.
Maderized
This term refers to a specific type of oxidation that results in a cooked or caramelized flavor, similar to Madeira wine. Maderization can occur due to excessive heat exposure or poor storage conditions.
Past Its Prime
This is a general term indicating that the wine has lost its desirable qualities and is no longer enjoyable to drink. It may exhibit a lack of fruit, a dull or flat flavor profile, and a general sense of decline.
Tired
Similar to “past its prime,” this term suggests that the wine has lost its energy and vibrancy. It may lack the freshness and complexity that it once possessed.
Senescent
This term, borrowed from biology, describes a wine that is showing signs of age-related decline. It implies a general weakening of the wine’s structure and flavor profile.
Specific Examples and Applications
To further illustrate these concepts, let’s consider some specific examples of how these terms might be used to describe different aged wines.
- A 10-year-old Bordeaux: “This wine is now beautifully matured, exhibiting complex tertiary aromas of cedar, tobacco, and dried cherry. The tannins have softened considerably, providing a smooth and elegant mouthfeel. The acidity is well-integrated, creating a balanced and harmonious experience.”
- A 20-year-old Riesling: “The wine is showing lovely notes of honey, beeswax, and petrol, all classic tertiary aromas of aged Riesling. The fruit flavors have evolved into more subtle notes of apricot and quince. While still vibrant, it’s showing some signs of development and is likely approaching its peak.”
- An old Burgundy (Pinot Noir): “This wine, unfortunately, appears to be slightly oxidized. The vibrant red fruit flavors have faded, and there are some undesirable notes of prune and earthiness. It’s likely past its prime.”
Factors Affecting Wine Aging
The aging potential of a wine depends on a variety of factors, including the grape varietal, the winemaking techniques employed, and the storage conditions.
Grape Varietal
Some grape varietals are naturally more age-worthy than others. For example, Cabernet Sauvignon, Nebbiolo, and Syrah are known for their ability to age gracefully, while lighter-bodied varietals like Pinot Grigio are typically best consumed young.
Winemaking Techniques
Winemaking techniques such as oak aging, tannin management, and acid adjustments can significantly impact a wine’s aging potential. Wines that are made with careful attention to these factors are more likely to age well.
Storage Conditions
Proper storage conditions are crucial for preserving the quality of aged wine. Ideal storage conditions include a cool, dark, and humid environment with minimal temperature fluctuations. Temperature is the most important factor.
The Subjectivity of Taste
It’s important to remember that taste is subjective. What one person considers to be a beautifully aged wine, another person might find past its prime. Personal preferences play a significant role in how we perceive aged wine. The most important thing is to explore different aged wines and develop your own understanding of what you enjoy.
Conclusion: Appreciating the Journey
Understanding the language of wine aging allows you to delve deeper into the fascinating world of wine and appreciate the complex transformations that occur over time. While there’s no single definitive term to “call” aging wine, the various descriptive phrases and adjectives offer a rich vocabulary for discussing and evaluating older vintages. By exploring these terms and tasting different aged wines, you can unlock a new level of appreciation for the art and science of winemaking. The aging process adds layers of complexity and intrigue, making each bottle a unique expression of time and terroir. Learning to describe these nuances will greatly enhance your wine drinking experience.
What’s the difference between “aged” and “old” when describing wine?
Aging wine generally refers to a wine that has improved over time due to controlled storage and chemical reactions, developing more complex flavors and aromas. It implies a positive evolution, where the wine reaches its peak potential through careful cellar management. “Old” wine, on the other hand, typically suggests a wine that has passed its prime and may have deteriorated in quality, losing its vibrancy and exhibiting signs of oxidation or other undesirable characteristics.
While an aged wine is sought after for its refined qualities, an old wine is often considered past its drinking window. The term “old” doesn’t automatically equate to bad, but it implies that the wine is more likely to have lost its intended character and may not offer an enjoyable drinking experience. Knowing the difference helps in appreciating the nuances of wine maturation and avoiding potential disappointment.
What does “cellared” mean in the context of wine aging?
“Cellared” refers to the process of storing wine in a controlled environment, ideally a wine cellar, with consistent temperature, humidity, and minimal light exposure. This process allows the wine to mature gracefully over time, developing its complex flavors and aromas while preventing premature spoilage. The aim of cellaring is to create optimal conditions for the chemical reactions that enhance the wine’s overall quality.
Proper cellaring requires careful attention to detail, including maintaining a stable temperature between 55-65°F (13-18°C), a humidity level of around 70%, and protecting the wine from direct sunlight and vibrations. Wine cellars can range from simple, repurposed closets to sophisticated, climate-controlled rooms. The ultimate goal is to preserve the wine’s integrity and allow it to reach its full potential.
At what point is a wine considered “mature”?
A wine is considered “mature” when it has reached a point where its primary fruit flavors have begun to integrate with secondary and tertiary aromas, and the tannins have softened, creating a harmonious and balanced profile. Maturity signifies that the wine is ready to drink and is expressing its full character, offering a complex and nuanced drinking experience.
Determining the exact point of maturity varies greatly depending on the wine’s grape varietal, vintage, and storage conditions. Some wines, like Beaujolais Nouveau, are designed for immediate consumption and are never intended to mature, while others, like Cabernet Sauvignon from a great vintage, can take decades to reach their peak. Winemakers often provide guidance on a wine’s aging potential, but personal preference also plays a significant role in defining when a wine is considered mature.
What are “tertiary aromas” in aged wine?
Tertiary aromas in aged wine are those that develop over time in the bottle, resulting from complex chemical reactions between the wine’s various components. These aromas are distinct from the primary fruit flavors and secondary aromas derived from fermentation and oak aging, adding layers of complexity and intrigue to the wine’s profile. Examples include notes of leather, tobacco, earth, forest floor, dried fruits, and spice.
The development of tertiary aromas is a hallmark of well-aged wine and contributes significantly to its overall character and desirability. These aromas often evolve gradually, becoming more pronounced as the wine matures and its primary fruit flavors become more subdued. The presence and intensity of tertiary aromas are often indicators of a wine’s quality and its potential for further aging.
What does “laying down” wine mean?
“Laying down” wine refers to the practice of storing wine, typically bottles, horizontally in a cool, dark, and stable environment, such as a wine cellar, with the intention of aging it for future consumption. This practice allows the wine to develop its flavors and aromas over time, enhancing its overall quality and complexity. Laying down wine is a long-term investment in enjoyment.
The horizontal storage is important because it keeps the cork moist, preventing it from drying out and shrinking, which could allow air to enter the bottle and oxidize the wine prematurely. Proper storage conditions are also crucial to ensure that the wine ages gracefully and retains its desired characteristics. Winemakers often recommend specific aging periods for their wines, providing guidance on when they are likely to reach their peak.
What are some signs that a wine has aged “gracefully”?
A wine that has aged “gracefully” will exhibit a harmonious balance of flavors and aromas, with a noticeable evolution from its original character. The primary fruit flavors will have softened and integrated with secondary and tertiary notes, creating a complex and nuanced profile. The tannins, if present, will have mellowed, resulting in a smoother, more elegant mouthfeel.
Other signs of graceful aging include a vibrant color that may have evolved from a deep purple to a brick red or tawny hue (in red wines), and a lack of off-putting aromas or flavors such as oxidation or bitterness. The wine should retain its acidity, providing structure and preventing it from tasting flat or dull. Ultimately, a gracefully aged wine will offer a pleasurable and rewarding drinking experience.
What is “peak drinking window” and how is it determined?
The “peak drinking window” refers to the optimal period during which a wine is expected to exhibit its best qualities, including its most complex flavors, balanced structure, and enjoyable overall character. It represents the time when the wine has reached its full potential and offers the most rewarding drinking experience.
Determining the peak drinking window involves a combination of factors, including the wine’s grape varietal, vintage, winemaking techniques, and storage conditions. Winemakers often provide guidance based on their experience and knowledge of the wine’s potential. Wine critics and reviewers also offer assessments based on their tastings and analyses. Ultimately, the best way to determine a wine’s peak drinking window is through personal experimentation and tasting at various stages of its evolution.