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Although wine has been made to drink, sometimes it’s not a bad decision to store a bottle and wait for a better time to finish it. We know that wines with a considerable body last several years once they’re bottled up, undergoing an internal evolution inside the bottle that we’ll go over in this article.
Numerous factors play an important role in wines’ evolution during its stowage:
The correct handling of each of these factors is essential so that wine does not suffer negative consequences because, although it’s hard to believe, this beverage is a living food substance that changes over time.
Wine’s aging culminates in its bottle after its characteristics have been balanced out in a reducing (absence of air) environment, allowing it thus to reach maturity.
As long as the bottle remains closed and without any oxygen, the biological evolution of wine slows down. This lengthens the wine’s life, extending it by slowing down the rhythm at which it evolves.
The primary aromas (which come from the grape varietal, soil and climate and are reflected as fruity, floral, vegetable, and earthy aromas) strat becoming blocked by the secondary aromas (which come from alcoholic and malolactic fermentation and are represented in lactic, balsamic, and fermented aromas) and the tertiary aromas (which originate in the barrel during the ageing stage and while in stowage in the bottle, producing floral, fruity, candied, and spicy aromas). It is in this way that wine starts losing its fresher and fruitier aromas, characteristic of its youth, to develop more complex and interesting aromas that mark its maturity.
White wines acquire more body in the mouth once their color changes to well-marked yellow and green tones. In the case of red wines, they’re able to better balance out their tannins and astringency in the mouth, while in appearance, we’ll notice brown and garnet colors.
Winemaker graduated at Don Bosco school, wine communicator and editor of the blog www.thebigwinetheory.com
He used to work, from 2005 to 2013, in different wineries in Mendoza, participating in the technical area of elaboration, microbiology, fractionation and quality control. Some of them are La Rural, Familia Zuccardi, Escorihuela Gascón and Finca La Celia. In parallel, since 2010, he began his career as wine communicator. In 2012 he created his blog “The Big Wine Theory” and since then he has collaborated with several digital channels.
He currently works as Wine Communicator of Bodega Gimenez Riili and is responsible for the content management for social networks of Santa Julia Winery, Cassone Family Winery, Benegas Winery, Clos de Chacras Winery, Compuertas Negras Winery, Arpex Argentina and Wine Institute (where he also works as a teacher).