Wine Storage & Aging ..
Storing and Ageing - Important
factors in obtaining maximum
enjoyment of your fermented Wines:
The following is by courtesy of "Winexpert"
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Storage:
Storage plays a big
role in the ageing process and can make or break a finished wine.
Generally white wines (sweet wines, and champagne particularly) are more frail
than reds. Grape variety can also make a difference. For example Cabernet
Sauvignon wines are generally more resilient than Pinot Noirs. Always attempt to minimise the adverse effects of storage on your wines. |
A simple check on all environmental influences in or near your storage
area is advised. Areas such as garages or attics, which seem cool, may be
subject to significant temperature fluctuations due to lack of insulation.
A good option is to insulate a small room, cupboard, or storage space. Be
careful of areas near heat sources such as pipes or water heaters. Keep a
thermometer in the storage area and check it regularly. If your budget
runs to a 'Maximum - Minimum" thermometer then it can be a wise
investment.
Allowing for the ageing of your finished wine in an environment which encourages its finer qualities will pay big dividends in the enjoyment and pleasure you will receive from your hobby
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Important
Storage Factors:
Temperature:
The ideal cellar temperature is 7o - 13oC.
Wines can be stored at up to 20oC, but will mature much more rapidly at
this temperature. Slow maturation at lower temperature is preferable to fast
at higher temperature, as it allows
greater complexity to develop. Constant temperature is the key and
fluctuations should be avoided if at all possible!
Light:
Sunlight and ultraviolet are as bad for wine as is excessive heat. Always
keep your wines away from light and store in coloured bottles. If
necessary keep them covered with a blanket. |
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Humidity:
Some degree of humidity is beneficial to ensure that the exposed end
of the cork does not dry out and allow the passage of oxygen. Be very
careful of storage in an air-conditioned room as they de-humidify the air
and can quickly cause cork drying. Bottles should be stored horizontally
to help prevent cork dehydration. Ideally, environmental relative humidity should be between
60-75%.
Movement:
Movement and vibration are not beneficial to wine ageing. A secure, no
movement, storage is definitely preferable. |
Aging of
Wines:
Some degree of ageing is beneficial, and allows the full complexity and
intensity of the aromas and flavours to develop. Red wines become richer
as the initial fruit flavours mellow and the astringent tannins relax.
This contributes to the body and character of the wine. White wines
showing high acid levels will often soften over time, and ageing can
reveal some wonderful textures and flavours. |
Components of wines differ by variety or blend and thus react differently
to ageing. As a guide ...
Reds:
| More
Ageing. |
Some
Ageing |
| Cabernet
Sauvignon |
Merlot |
|
Barolo Style
|
Pinot Noir |
|
Luna Rossa™
|
Valpolicella |
Little Ageing |
| Bergamais™ |
| All
blush wines |
Whites:
| More
Ageing. |
Some
Ageing |
| Chardonnay/Semillon |
Sauvignon
Blanc |
| Ruisseau
Blanc™ |
Johannesburg
Riesling |
|
Luna Bianca™
|
|
Little Ageing |
| Liebfraumilch
Style |
| Piesporter |
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Different
factors exert influence on the rate of ageing and can contribute to better
ageing potential.
Storage: A very big factor. In fact so important it's treated
in more detail below.
Cork Quality: Exposure to oxygen is harmful to wines. The longer
and less porous the cork the better the oxygen barrier and the better the
ageing potential.
Ullage: The amount of head space in the bottle. Leave 11/2
to 2 inches.
Sulphite Level: Sulphite is an anti-oxidant, therefore higher
concentrations give better protection from oxidation.
Winexpert
suggest that the use of long, high quality corks, with the addition
of a little extra sulphite will extend the maximum ageing period. |
Maximum
Ageing of Wines:
As
a general guideline to minimum and maximum ageing Winexpert suggests ...
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Vineyard selected pure Juice |
3-6 months
to 5 years |
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Selection Reds |
3-6 months
to 3 years |
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Selection Whites |
1-3 months
to 2 years |
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Vintners Reserve Reds |
2 months to
1 year |
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Vintners Reserve Whites |
1 month to
1 year |
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Chai Maison |
Immediate
to 1 year |
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Please Note - It is illegal to distil alcohol within Australia |
