941:. An inky dark color will eventually lose its depth of color and begin to appear orange at the edges, and eventually turn brown. These changes occur due to the complex chemical reactions of the phenolic compounds of the wine. In processes that begin during fermentation and continue after bottling, these compounds bind together and aggregate. Eventually these particles reach a certain size where they are too large to stay suspended in the solution and precipitate out. The presence of visible sediment in a bottle will usually indicate a mature wine. The resulting wine, with this loss of tannins and pigment, will have a paler color and taste softer, less astringent. The sediment, while harmless, can have an unpleasant taste and is often separated from the wine by
1015:– the ester of ethanol and acetic acid – is the most abundant ester in wines. Other combinations of organic alcohols (such as phenol-containing compounds) and organic acids lead to a variety of different esters in wines, contributing to their different flavours, smells and tastes. Of course, when compared to sulfuric acid conditions, the acid conditions in a wine are mild, so yield is low (often in tenths or hundredths of a percentage point by volume) and take years for ester to accumulate.
992:
lengthen. Eventually the wine will reach a point of maturity, when it is said to be at its "peak". This is the point when the wine has the maximum amount of complexity, most pleasing mouthfeel and softening of tannins and has not yet started to decay. When this point will occur is not yet predictable and can vary from bottle to bottle. If a wine is aged for too long, it will start to descend into decrepitude where the fruit tastes hollow and weak while the wine's acidity becomes dominant.
101:
of the bottle and cork, and thus it is said that rather than good old vintages, there are good old bottles. There is a significant mystique around the aging of wine, as its chemistry was not understood for a long time, and old wines are often sold for extraordinary prices. However, the vast majority of wine is not aged, and even wine that is aged is rarely aged for long; it is estimated that 90% of wine is meant to be consumed within a year of production, and 99% of wine within 5 years.
930:
980:
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1916:
3010:
30:
1112:. Some artificial wine-aging gadgets include the "Clef du Vin", which is a metallic object that is dipped into wine and purportedly ages the wine one year for every second of dipping. The product has received mixed reviews from wine commentators. Several wineries have begun aging finished wine bottles undersea; ocean aging is thought to accelerate natural aging reactions as a function of depth (pressure).
801:
164:
110:
1038:, these traits each operate on a unique path and time line. The principle allows for the subjectivity of individual tastes because it follows the logic that positive traits that appeal to one particular wine taster will continue to persist along the principle's guideline while for another taster these traits might not be positive and therefore not applicable to the guideline. Wine expert
269:
878:
takes for the wine to settle down and have the oxygen fully dissolve and integrate with the wine is considered its period of "bottle shock". During this time the wine could taste drastically different from how it did prior to bottling or how it will taste after the wine has settled. While many modern bottling lines try to treat the wine as gently as possible and utilize
960:. In addition to making a wine taste less acidic, these esters introduce a range of possible aromas. Eventually the wine may age to a point where other components of the wine (such as a tannins and fruit) are less noticeable themselves, which will then bring back a heightened perception of wine acidity. Other chemical processes that occur during aging include the
1034:, the principle states that a wine will remain at its peak (or optimal) drinking quality for a duration of time that is equal to the time of maturation required to reach its optimal quality. During the aging of a wine certain flavors, aromas and textures appear and fade. Rather than developing and fading in
877:
One of the short-term aging needs of wine is a period where the wine is considered "sick" due to the trauma and volatility of the bottling experience. During bottling the wine is exposed to some oxygen which causes a domino effect of chemical reactions with various components of the wine. The time it
829:
believes that wine could be exposed to temperatures as high as 120 °F (49 °C) for a few hours and not be damaged. However, most experts believe that extreme temperature fluctuations (such as repeated transferring of a wine from a warm room to a cool refrigerator) would be detrimental to the
819:
The storage condition of the bottled wine will influence a wine's aging. Vibrations and heat fluctuations can hasten a wine's deterioration and cause adverse effect on the wines. In general, a wine has a greater potential to develop complexity and more aromatic bouquet if it is allowed to age slowly
100:
style. The condition that the wine is kept in after bottling can also influence how well a wine ages and may require significant time and financial investment. The quality of an aged wine varies significantly bottle-by-bottle, depending on the conditions under which it was stored, and the condition
900:
in the cork used to bottle a wine during prolonged aging can be detrimental to the quality of the bottle. The formation of cork taint is a complex process which may result from a wide range of factors ranging from the growing conditions of the cork oak, the processing of the cork into stoppers, or
991:
As a wine starts to mature, its bouquet will become more developed and multi-layered. While a taster may be able to pick out a few fruit notes in a young wine, a more complex wine will have several distinct fruit, floral, earthy, mineral and oak derived notes. The lingering finish of a wine will
292:
wine, but does not categorically improve it or worsen it. Fruitiness deteriorates rapidly, decreasing markedly after only 6 months in the bottle. Due to the cost of storage, it is not economical to age cheap wines, but many varieties of wine do not benefit from aging, regardless of the quality.
387:. In principle champagne has aging potential, due to the acidity, and aged champagne has increased in popularity in the United States since the 1996 vintage. A few French winemakers have advocated aging champagne, most notably René Collard (1921–2009). In 2009, a 184-year-old bottle of
332:). The acidity in white wines, acting as a preservative, has a role similar to that of tannins in red wines. The process of making white wines, which includes little to no skin contact, means that white wines have a significantly lower amount of phenolic compounds, though barrel
1230:
KZ: No. It's a common misconception that all wines improve with age. In fact, more than 90 percent of all the wines made in the world are meant to be consumed within one year, and less than 1 percent of the world's wines are meant to be aged for more than 5
824:
recommends keeping wine intended for aging in a cool area with a constant temperature around 55 °F (13 °C). Wine can be stored at temperatures as high as 69 °F (20 °C) without long term negative effect. Professor
Cornelius Ough of the
367:
are bottled when the producer feels that they are ready to be consumed. These wines are ready to drink upon release and will not benefit much from aging. Vintage ports and other bottled-aged ports and sherries will benefit from some additional aging.
1091:
wines, the wines are deliberately exposed to excessive temperatures to accelerate the maturation of the wine. Other techniques used to artificially age wine (with inconclusive results on their effectiveness) include shaking the wine, exposing it to
287:
There is a widespread misconception that wine always improves with age, or that wine improves with extended aging, or that aging potential is an indicator of good wine. Some authorities state that more wine is consumed too old than too young. Aging
857:
to cork, such as screw caps and synthetic corks have opened up recent discussions on the aging potential of wines sealed with these alternative closures. Currently there are no conclusive results and the topic is the subject of ongoing research.
374:
and other sparkling wines are infrequently aged, and frequently have no vintage year (no vintage, NV), but vintage champagne may be aged. Aged champagne has traditionally been a peculiarly
British affectation, and thus has been referred to as
520:
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.
159:
wrote that the "taste" of aged wine was desirable and that this could be accomplished by heating or smoking the wine, though, in Galen's opinion, these artificially aged wines were not as healthy to consume as naturally aged wines.
820:
in a relatively cool environment. The lower the temperature, the more slowly a wine develops. On average, the rate of chemical reactions in wine double with each 18 °F (10 °C) increase in temperature. Wine expert
745:, the more likely the resulting wine will have some aging potential. Grape variety, climate, vintage and viticultural practice come into play here. Grape varieties with thicker skins, from a dry growing season where little
203:
with its combination of acidity and sugar were also demonstrating their ability to age. In the 17th century, two innovations occurred that radically changed the wine industry's view on aging. One was the development of the
1050:
An example of the principle in practice would be a wine that someone acquires when it is 9 years of age, but finds dull. A year later the drinker finds this wine very pleasing in texture, aroma and mouthfeel. Under the
1079:, in order to impart a smoky flavor in the wine that also seemed to sharpen the acidity. The wine would sometimes come out of the fumarium with a paler color just like aged wine. Modern winemaking techniques like
784:
not only influence a wine's resulting color but also act as preservatives. During fermentation adjustment to a wine's acid levels can be made with wines with lower pH having more aging potential. Exposure to
1055:
the wine will continue to be drunk at an optimal maturation for that drinker until it has reached 20 years of age at which time those positive traits that the drinker perceives will start to fade.
948:
During the aging process, the perception of a wine's acidity may change even though the total measurable amount of acidity is more or less constant throughout a wine's life. This is due to the
252:
or bottles of wine was prohibitive so a merchant class evolved with warehouses and the finances to facilitate aging wines for a longer period of time. In regions like
Bordeaux,
1557:
183:. The older a wine got the cheaper its price became as merchants eagerly sought to rid themselves of aging wine. By the 16th century, sweeter and more alcoholic wines (like
882:
to minimize the amount of oxygen exposure, all wine goes through some period of bottle shock. The length of this period will vary with each individual wine.
179:, pale in color and with low alcohol. These wines did not have much aging potential and barely lasted a few months before they rapidly deteriorated into
1617:
2912:
1850:
909:
During the course of aging, a wine may slip into a "dumb phase" where its aromas and flavors are very muted. In
Bordeaux this phase is called the
853:
bottles or half bottles. This may be because of the greater proportion of oxygen exposed to the wine during the bottle process. The advent of
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1199:
80:
and taste of the wine in a way that may be more pleasing to the taster. The ability of a wine to age is influenced by many factors including
1508:
789:
either during fermentation or after (during barrel aging) will introduce more phenolic compounds to the wines. Prior to bottling, excessive
2734:
1672:
293:
Experts vary on precise numbers, but typically state that only 5–10% of wine improves after 1 year, and only 1% improves after 5–10 years.
212:
which again allowed producers to package and store wine in a virtually air-tight environment. The second was the growing popularity of
1165:
999:
and other alcoholic beverages during the aging process is an example of acid-catalysed esterification. Over time, the acidity of the
1996:
1491:
1469:
1445:
1308:
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921:. The cause or length of time that this "dumb phase" will last is not yet fully understood and seems to vary from bottle to bottle.
312:(most notably tannins), will increase the likelihood that a wine will be able to age. Wines with high levels of phenols include
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1971:
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has noted that there is logic in Coates' principle and that he has yet to encounter an anomaly or wine that debunks it.
1023:
Coates’ Law of
Maturity is a principle used in wine tasting relating to the aging ability of wine. Developed by the
768:
or skin contact will influence how much phenolic compounds are leached from skins into the wine. Pigmented tannins,
3000:
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As vintage Port matures, sediments develop in the wine that are often left in the bottle when the wine is decanted.
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248:. Demand for matured wines had a pronounced effect on the wine trade. For producers, the cost and space of storing
61:
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as frozen ice crystals, has a similar effect of decreasing the amount of water and increasing aging potential.
309:
172:
113:
During antiquity, amphorae like these were used to store wine and sealing wax made it possible to age the wine.
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in an aging wine will catalytically protonate other organic acids (including acetic acid itself), encouraging
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aromas which are different from the primary aromas that are derived from the grape and during fermentation.
419:
175:, appreciation for aged wine was virtually non-existent. Most of the wines produced in northern Europe were
1621:
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were kept low will have less water and a higher ratio of sugar, acids and phenolics. The process of making
2701:
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was opened and tasted, still drinkable, with notes of "truffles and caramel", according to the experts.
118:
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228:. The added alcohol was found to act as a preservative, allowing wines to survive long sea voyages to
2290:
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There is a long history of using artificial means to try to accelerate the natural aging process. In
561:
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325:
2868:
2820:
2720:
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1758:
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333:
129:" were noted for their ability to age due to their high sugar contents. These wines were stored in
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of the wine could strip the wine of some phenolic solids and may lessen a wine's ability to age.
570:
469:
434:
313:
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308:) have a greater capability of aging. With red wines, a high level of flavor compounds, such as
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240:. The English, in particular, were growing in their appreciation of aged wines like Port and
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electricity have produced results above the remaining techniques, as assessed by a panel of
1024:
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260:, this situation dramatically increased the balance of power towards the merchant classes.
29:
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324:. The white wines with the longest aging potential tend to be those with a high amount of
245:
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is a key determination of how well a wine can age. The less water in the grapes prior to
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39:
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1109:
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become oxidized. The interaction of certain phenolics develops what is known as
937:
As red wine ages, the harsh tannins of its youth gradually give way to a softer
918:
769:
708:
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564:
500:
477:
415:
237:
217:
205:
188:
176:
133:
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109:
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were aware of the potential of aged wines. In Greece, early examples of dried "
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1824:
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can have the side effect of artificially aging the wine. In the production of
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337:
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276:
97:
49:
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2500:
2438:
2320:
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1702:
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Suriano, Matthew, "A Fresh
Reading for 'Aged Wine' in the Samaria Ostraca,"
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1093:
969:
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702:
627:
606:
384:
268:
140:
77:
52:
and capable of deteriorating, complex chemical reactions involving a wine's
17:
1602:
48:. This distinguishes wine from most other consumable goods. While wine is
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2388:
2368:
2335:
2300:
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2109:
2021:
2016:
2001:
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914:
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329:
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136:
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2011:
1930:
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1707:
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1008:
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Madeira shows the color change that white wines go through as they age.
984:
965:
781:
773:
754:
648:
546:
341:
229:
184:
180:
85:
849:
Jeroboams, seem to age more slowly than wines packaged in regular 750
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2515:
2403:
2398:
1866:
1829:
1088:
1076:
1035:
684:
576:
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253:
241:
139:
and kept for many years. In Rome, the most sought after wines –
1536:
1529:"Clef du Vin: Best Wine Gadget Ever, Or Just Another Expensive One?"
2428:
2383:
2353:
2006:
978:
957:
928:
846:
799:
738:
726:
600:
340:
can impart some phenols. Similarly, the minimal skin contact with
321:
267:
162:
156:
108:
28:
1071:
was used to enhance the flavor of wine through artificial aging.
147: – were prized for their ability to age for decades. In the
1980:
1936:
1104:
waves. More recently, experiments with artificial aging through
996:
730:
383:"the English taste", though this term also refers to a level of
45:
2716:
1953:
1934:
1654:
1558:"Here's why wine makers are ageing their bottles under the sea"
1075:
were placed in the chamber, which was built on top of a heated
968:
molecules and introduce new flavor notes in the older wine and
167:
Bottles with cork closure reinvented the process of wine aging.
845:
Wines packaged in large format bottles, such as magnums and 3
834:
rays of direct sunlight should also be avoided because of the
409:
2712:
1650:
1217:
Windows on the World Wine School: Frequently Asked
Questions
297:
347:
After aging at the winery most wood-aged ports, sherries,
195:
and gaining attention for their aging ability. Similarly,
151:, it is noted that "old wine" was valued over "new wine" (
1265:, Third Edition, pp. 5–7. Oxford University Press, 2006.
1160:
Third
Edition, pp. 431–489, 643–671. Academic Press 2008
804:
Storage conditions can influence a wine's aging ability.
1949:
1323:, Giles Fallowfield, Square Meal Magazine Spring 2006.
2998:
283: – varieties which usually have aging potential.
1618:"How storage temperature affects the aging of wines"
2921:
2905:
2877:
2829:
2811:
2778:
2750:
2617:
2579:
2474:
2451:
2334:
2221:
2209:
2102:
2030:
1987:
1859:
1843:
1815:
1767:
1749:
1716:
1688:
1432:
1430:
1295:
1293:
1291:
1289:
1287:
1285:
1283:
1281:
1279:
505:
Kit wines made from mostly concentrated grape juice
1509:"How to make cheap wine taste like a fine vintage"
964:of flavor precursors which detach themselves from
1335:"The 1996 Champagnes: Great, but Just How Great?"
279:is a blend of Sangiovese, Cabernet Sauvignon and
1456:
1454:
1257:
1255:
1253:
1251:
1249:
1247:
1245:
1243:
1241:
1239:
1237:
1190:R. Boulton, V. Singleton, L. Bisson, R. Kunkee
995:The natural esterification that takes place in
757:, where water is removed from the grape during
1303:Third Edition pp. 39–41. Abbeville Press 2003
44:is potentially able to improve the quality of
33:Bottles of wine aging in an underground cellar
2728:
1965:
1666:
8:
377:
1158:"Wine Science: Principles and Applications"
838:that can develop in the wine and result in
2735:
2721:
2713:
2218:
1972:
1958:
1950:
1931:
1673:
1659:
1651:
1637:"Deciphering the differences between kits"
1392:"Deciphering the differences between kits"
1186:
1184:
1182:
1180:
1178:
1176:
1174:
1152:
1150:
1148:
1146:
1144:
1142:
1011:to react as a nucleophile. As a result,
3005:
2913:Clarification and stabilization of wine
1851:Clarification and stabilization of wine
1212:
1210:
1208:
1138:
913:or "difficult age" and is likened to a
412:(Qualitätswein bestimmter Anbaugebiete)
399:A guideline provided by Master of Wine
1194:, pp. 382–424. Springer 1996 New York
1192:Principles and Practices of Winemaking
901:the molds growing on the cork itself.
1603:"Storage conditions for keeping wine"
7:
1616:Alexander J. Pandell, Ph. D (1996).
1413:(7 ed.). Simon & Schuster.
1507:Stephanie Pain (17 December 2008).
1440:pp. 79–82. Workman Publishing 2001
344:wine limits their aging potential.
1486:. Simon and Schuster. p. 72.
1333:McInerney, Jay (October 1, 2011).
1228:Q. Are all wines meant to be aged?
25:
1997:Annual growth cycle of grapevines
1462:"The Sotheby's Wine Encyclopedia"
1374:"World's oldest champagne opened"
3008:
2976:
2684:
1914:
1464:p. 631. Dorling Kindersley 2005
468:(with the possible exception of
1588:Palestine Exploration Quarterly
827:University of California, Davis
764:In winemaking, the duration of
1372:Julian Joyce (20 March 2009).
1:
2939:Glossary of viticulture terms
1877:Glossary of viticulture terms
1301:Jancis Robinson's Wine Course
952:of the acids, combining with
296:In general, wines with a low
2944:Glossary of winemaking terms
1882:Glossary of winemaking terms
1263:The Oxford Companion to Wine
395:Little to no aging potential
1411:Parker's Wine Buyer's Guide
1067:a smoke chamber known as a
3052:
2864:Yeast assimilable nitrogen
1802:Yeast assimilable nitrogen
1484:Vintage: The Story of Wine
889:
870:
812:
427:Rosé and blush wines like
2972:
2954:History of the wine press
2844:Sparkling wine production
2678:
1947:
1910:
1892:History of the wine press
1782:Sparkling wine production
956:in complex array to form
855:alternative wine closures
191:) were being made in the
2949:Wine tasting descriptors
2670:Wine tasting descriptors
2599:Phenolic content in wine
2491:Alternative wine closure
2075:Great French Wine Blight
1887:Wine tasting descriptors
1601:Felicien Breton (2008).
173:Fall of the Roman Empire
2839:Malolactic fermentation
1777:Malolactic fermentation
1409:Parker, Robert (2008).
1019:Coates’ Law of Maturity
155:). The Greek physician
1590:, 139,1 (2007), 27–33.
1482:Johnson, Hugh (1989).
1053:Coates Law of Maturity
988:
934:
805:
716:Factors and influences
378:
284:
168:
114:
34:
2640:Wine and food pairing
982:
932:
803:
328:and acidity (such as
271:
166:
112:
32:
2291:Muscat of Alexandria
1396:Creative Connoisseur
510:Good aging potential
2869:Yeast in winemaking
2821:Carbonic maceration
1807:Yeast in winemaking
1759:Carbonic maceration
1261:J. Robinson (ed.).
840:premature oxidation
613:Classified Bordeaux
433:Branded wines like
385:champagne sweetness
2859:Traditional method
2660:Wine personalities
2364:Cabernet Sauvignon
1797:Traditional method
989:
935:
806:
571:Cabernet Sauvignon
470:Cabernet Sauvignon
350:vins doux naturels
314:Cabernet Sauvignon
285:
169:
115:
62:phenolic compounds
35:
2996:
2995:
2990:
2989:
2760:Late harvest wine
2710:
2709:
2447:
2446:
2344:Alicante Bouschet
2092:Judgment of Paris
1928:
1927:
1698:Late harvest wine
1420:978-0-7432-7199-8
1321:Vintage Champagne
1200:978-1-4419-5190-8
1081:micro-oxygenation
721:Wine constituents
16:(Redirected from
3043:
3013:
3012:
3011:
3004:
2981:
2980:
2737:
2730:
2723:
2714:
2689:
2688:
2604:Proteins in wine
2271:GrĂĽner Veltliner
2219:
1974:
1967:
1960:
1951:
1932:
1919:
1918:
1675:
1668:
1661:
1652:
1647:
1645:
1644:
1632:
1630:
1629:
1620:. Archived from
1612:
1610:
1609:
1574:
1573:
1571:
1569:
1554:
1548:
1547:
1545:
1544:
1535:. Archived from
1525:
1519:
1518:
1504:
1498:
1497:
1479:
1473:
1458:
1449:
1434:
1425:
1424:
1406:
1400:
1399:
1388:
1382:
1381:
1369:
1363:
1362:
1360:
1359:
1345:
1339:
1338:
1330:
1324:
1318:
1312:
1297:
1274:
1259:
1232:
1214:
1203:
1188:
1169:
1154:
1127:Barrel-aged beer
1059:Artificial aging
896:The transfer of
862:Bottling factors
526:Botrytized wines
475:The majority of
381:
68:) can alter the
21:
3051:
3050:
3046:
3045:
3044:
3042:
3041:
3040:
3021:
3020:
3019:
3009:
3007:
2999:
2997:
2992:
2991:
2986:
2983:Wine portal
2975:
2968:
2959:History of wine
2917:
2901:
2873:
2825:
2807:
2788:Deacidification
2774:
2746:
2741:
2711:
2706:
2691:Wine portal
2683:
2674:
2613:
2575:
2480:
2470:
2443:
2330:
2311:Sauvignon blanc
2246:Cayetana blanca
2214:
2212:grape varieties
2205:
2098:
2026:
1983:
1978:
1943:
1929:
1924:
1921:Wine portal
1913:
1906:
1897:History of wine
1855:
1839:
1811:
1763:
1745:
1726:Deacidification
1712:
1684:
1679:
1642:
1640:
1635:
1627:
1625:
1615:
1607:
1605:
1600:
1597:
1583:
1581:Further reading
1578:
1577:
1567:
1565:
1562:Hindustan Times
1556:
1555:
1551:
1542:
1540:
1527:
1526:
1522:
1506:
1505:
1501:
1494:
1481:
1480:
1476:
1459:
1452:
1435:
1428:
1421:
1408:
1407:
1403:
1390:
1389:
1385:
1378:BBC News Online
1371:
1370:
1366:
1357:
1355:
1349:"Old Champagne"
1347:
1346:
1342:
1332:
1331:
1327:
1319:
1315:
1298:
1277:
1260:
1235:
1229:
1227:
1215:
1206:
1189:
1172:
1155:
1140:
1135:
1118:
1061:
1048:
1021:
927:
925:Effects on wine
907:
894:
888:
875:
869:
864:
817:
815:Storage of wine
811:
809:Storage factors
778:polysaccharides
723:
718:
518:Jancis Robinson
512:
429:White Zinfandel
401:Jancis Robinson
397:
379:le goût anglais
365:sparkling wines
356:vins de liqueur
266:
264:Aging potential
214:fortified wines
107:
23:
22:
15:
12:
11:
5:
3049:
3047:
3039:
3038:
3036:Wine chemistry
3033:
3023:
3022:
3018:
3017:
2994:
2993:
2988:
2987:
2973:
2970:
2969:
2967:
2966:
2961:
2956:
2951:
2946:
2941:
2936:
2931:
2925:
2923:
2919:
2918:
2916:
2915:
2909:
2907:
2903:
2902:
2900:
2899:
2894:
2889:
2883:
2881:
2875:
2874:
2872:
2871:
2866:
2861:
2856:
2851:
2849:Sugars in wine
2846:
2841:
2835:
2833:
2827:
2826:
2824:
2823:
2817:
2815:
2809:
2808:
2806:
2805:
2800:
2798:Chaptalization
2795:
2790:
2784:
2782:
2776:
2775:
2773:
2772:
2767:
2762:
2756:
2754:
2748:
2747:
2742:
2740:
2739:
2732:
2725:
2717:
2708:
2707:
2705:
2704:
2699:
2694:
2679:
2676:
2675:
2673:
2672:
2667:
2662:
2657:
2652:
2647:
2642:
2637:
2632:
2627:
2625:Classification
2621:
2619:
2615:
2614:
2612:
2611:
2609:Sugars in wine
2606:
2601:
2596:
2591:
2585:
2583:
2581:Wine chemistry
2577:
2576:
2574:
2573:
2568:
2563:
2558:
2556:Wine dispenser
2553:
2548:
2543:
2538:
2533:
2528:
2523:
2518:
2513:
2508:
2503:
2498:
2493:
2487:
2485:
2472:
2471:
2469:
2468:
2463:
2457:
2455:
2449:
2448:
2445:
2444:
2442:
2441:
2436:
2431:
2426:
2421:
2416:
2411:
2406:
2401:
2396:
2391:
2386:
2381:
2376:
2371:
2366:
2361:
2359:Cabernet Franc
2356:
2351:
2346:
2340:
2338:
2332:
2331:
2329:
2328:
2326:Welschriesling
2323:
2318:
2313:
2308:
2303:
2298:
2293:
2288:
2283:
2281:MĂĽller-Thurgau
2278:
2273:
2268:
2263:
2258:
2253:
2248:
2243:
2238:
2233:
2227:
2225:
2216:
2207:
2206:
2204:
2203:
2202:
2201:
2196:
2191:
2186:
2181:
2172:
2171:
2170:
2169:
2164:
2159:
2154:
2149:
2144:
2133:
2132:
2127:
2122:
2117:
2112:
2106:
2104:
2100:
2099:
2097:
2096:
2095:
2094:
2084:
2079:
2078:
2077:
2067:
2066:
2065:
2060:
2055:
2050:
2048:Ancient Greece
2045:
2036:
2034:
2028:
2027:
2025:
2024:
2019:
2014:
2009:
2004:
1999:
1993:
1991:
1985:
1984:
1979:
1977:
1976:
1969:
1962:
1954:
1948:
1945:
1944:
1935:
1926:
1925:
1911:
1908:
1907:
1905:
1904:
1899:
1894:
1889:
1884:
1879:
1874:
1869:
1863:
1861:
1857:
1856:
1854:
1853:
1847:
1845:
1841:
1840:
1838:
1837:
1832:
1827:
1821:
1819:
1813:
1812:
1810:
1809:
1804:
1799:
1794:
1789:
1787:Sugars in wine
1784:
1779:
1773:
1771:
1765:
1764:
1762:
1761:
1755:
1753:
1747:
1746:
1744:
1743:
1738:
1736:Chaptalization
1733:
1728:
1722:
1720:
1714:
1713:
1711:
1710:
1705:
1700:
1694:
1692:
1686:
1685:
1680:
1678:
1677:
1670:
1663:
1655:
1649:
1648:
1633:
1613:
1596:
1595:External links
1593:
1592:
1591:
1582:
1579:
1576:
1575:
1564:. July 5, 2018
1549:
1520:
1499:
1492:
1474:
1450:
1438:The Wine Bible
1426:
1419:
1401:
1383:
1364:
1353:rarewineco.com
1340:
1325:
1313:
1275:
1233:
1226:, Kevin Zraly:
1222:2014-12-25 at
1204:
1170:
1166:978-0123736468
1137:
1136:
1134:
1131:
1130:
1129:
1124:
1117:
1114:
1060:
1057:
1047:
1044:
1028:Master of Wine
1020:
1017:
950:esterification
926:
923:
917:going through
906:
903:
890:Main article:
887:
884:
871:Main article:
868:
865:
863:
860:
813:Main article:
810:
807:
722:
719:
717:
714:
713:
712:
706:
697:
688:
679:
670:
661:
652:
645:
635:
625:
616:
610:
604:
598:
592:
586:
580:
574:
568:
559:
550:
541:
535:
529:
515:Master of Wine
511:
508:
507:
506:
503:
498:
492:
487:
481:
473:
462:
450:
442:
431:
425:
413:
396:
393:
359:, basic level
281:Cabernet franc
265:
262:
171:Following the
119:Ancient Greeks
106:
103:
24:
14:
13:
10:
9:
6:
4:
3:
2:
3048:
3037:
3034:
3032:
3029:
3028:
3026:
3016:
3006:
3002:
2985:
2984:
2979:
2971:
2965:
2962:
2960:
2957:
2955:
2952:
2950:
2947:
2945:
2942:
2940:
2937:
2935:
2932:
2930:
2927:
2926:
2924:
2920:
2914:
2911:
2910:
2908:
2904:
2898:
2895:
2893:
2890:
2888:
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2884:
2882:
2880:
2876:
2870:
2867:
2865:
2862:
2860:
2857:
2855:
2852:
2850:
2847:
2845:
2842:
2840:
2837:
2836:
2834:
2832:
2828:
2822:
2819:
2818:
2816:
2814:
2810:
2804:
2801:
2799:
2796:
2794:
2791:
2789:
2786:
2785:
2783:
2781:
2777:
2771:
2768:
2766:
2763:
2761:
2758:
2757:
2755:
2753:
2749:
2745:
2738:
2733:
2731:
2726:
2724:
2719:
2718:
2715:
2703:
2700:
2698:
2695:
2693:
2692:
2687:
2681:
2680:
2677:
2671:
2668:
2666:
2663:
2661:
2658:
2656:
2653:
2651:
2648:
2646:
2643:
2641:
2638:
2636:
2633:
2631:
2628:
2626:
2623:
2622:
2620:
2616:
2610:
2607:
2605:
2602:
2600:
2597:
2595:
2594:Acids in wine
2592:
2590:
2589:Aroma of wine
2587:
2586:
2584:
2582:
2578:
2572:
2569:
2567:
2564:
2562:
2559:
2557:
2554:
2552:
2549:
2547:
2544:
2542:
2539:
2537:
2534:
2532:
2529:
2527:
2524:
2522:
2519:
2517:
2514:
2512:
2509:
2507:
2504:
2502:
2499:
2497:
2494:
2492:
2489:
2488:
2486:
2484:
2478:
2473:
2467:
2464:
2462:
2459:
2458:
2456:
2454:
2453:Major regions
2450:
2440:
2437:
2435:
2432:
2430:
2427:
2425:
2422:
2420:
2417:
2415:
2412:
2410:
2409:Montepulciano
2407:
2405:
2402:
2400:
2397:
2395:
2392:
2390:
2387:
2385:
2382:
2380:
2377:
2375:
2372:
2370:
2367:
2365:
2362:
2360:
2357:
2355:
2352:
2350:
2347:
2345:
2342:
2341:
2339:
2337:
2333:
2327:
2324:
2322:
2319:
2317:
2314:
2312:
2309:
2307:
2304:
2302:
2299:
2297:
2294:
2292:
2289:
2287:
2284:
2282:
2279:
2277:
2274:
2272:
2269:
2267:
2264:
2262:
2259:
2257:
2254:
2252:
2249:
2247:
2244:
2242:
2239:
2237:
2234:
2232:
2229:
2228:
2226:
2224:
2220:
2217:
2213:
2208:
2200:
2197:
2195:
2192:
2190:
2187:
2185:
2182:
2180:
2177:
2176:
2174:
2173:
2168:
2165:
2163:
2160:
2158:
2155:
2153:
2150:
2148:
2145:
2143:
2140:
2139:
2138:
2135:
2134:
2131:
2128:
2126:
2123:
2121:
2118:
2116:
2113:
2111:
2108:
2107:
2105:
2101:
2093:
2090:
2089:
2088:
2085:
2083:
2080:
2076:
2073:
2072:
2071:
2068:
2064:
2061:
2059:
2056:
2054:
2051:
2049:
2046:
2044:
2041:
2040:
2038:
2037:
2035:
2033:
2029:
2023:
2020:
2018:
2015:
2013:
2010:
2008:
2005:
2003:
2000:
1998:
1995:
1994:
1992:
1990:
1986:
1982:
1975:
1970:
1968:
1963:
1961:
1956:
1955:
1952:
1946:
1942:
1938:
1933:
1923:
1922:
1917:
1909:
1903:
1900:
1898:
1895:
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1704:
1701:
1699:
1696:
1695:
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1691:
1687:
1683:
1676:
1671:
1669:
1664:
1662:
1657:
1656:
1653:
1638:
1634:
1624:on 2016-03-04
1623:
1619:
1614:
1604:
1599:
1598:
1594:
1589:
1585:
1584:
1580:
1563:
1559:
1553:
1550:
1539:on 2010-04-14
1538:
1534:
1530:
1524:
1521:
1516:
1515:
1514:New Scientist
1510:
1503:
1500:
1495:
1493:9780671687021
1489:
1485:
1478:
1475:
1471:
1470:0-7566-1324-8
1467:
1463:
1460:T. Stevenson
1457:
1455:
1451:
1447:
1446:1-56305-434-5
1443:
1439:
1433:
1431:
1427:
1422:
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1402:
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1368:
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1336:
1329:
1326:
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1317:
1314:
1310:
1309:0-7892-0883-0
1306:
1302:
1296:
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1272:
1271:0-19-860990-6
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1234:
1225:
1224:archive.today
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1143:
1139:
1132:
1128:
1125:
1123:
1120:
1119:
1115:
1113:
1111:
1107:
1103:
1099:
1095:
1090:
1086:
1082:
1078:
1074:
1070:
1066:
1058:
1056:
1054:
1045:
1043:
1041:
1040:Tom Stevenson
1037:
1033:
1029:
1026:
1018:
1016:
1014:
1013:ethyl acetate
1010:
1006:
1002:
998:
993:
986:
981:
977:
975:
971:
967:
963:
959:
955:
951:
946:
944:
940:
931:
924:
922:
920:
916:
912:
904:
902:
899:
893:
885:
883:
881:
874:
866:
861:
859:
856:
852:
848:
843:
841:
837:
836:free radicals
833:
828:
823:
822:Karen MacNeil
816:
808:
802:
798:
796:
792:
788:
783:
779:
775:
771:
767:
762:
760:
756:
752:
749:was used and
748:
744:
740:
736:
732:
728:
725:The ratio of
720:
715:
710:
709:Vintage Ports
707:
704:
701:
698:
695:
692:
689:
686:
683:
680:
677:
674:
671:
668:
665:
662:
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653:
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646:
643:
639:
636:
633:
629:
626:
623:
620:
617:
614:
611:
608:
605:
602:
599:
596:
593:
590:
587:
584:
581:
578:
575:
572:
569:
566:
563:
562:Hunter Valley
560:
557:
554:
551:
548:
545:
542:
539:
536:
533:
530:
527:
524:
523:
522:
519:
516:
509:
504:
502:
499:
497:
493:
491:
488:
486:
485:Nouveau wines
482:
480:
479:
474:
471:
467:
463:
461:
457:
454:
451:
449:
446:
443:
440:
436:
432:
430:
426:
424:
421:
417:
414:
411:
408:
405:
404:
403:
402:
394:
392:
390:
389:Perrier-Jouët
386:
382:
380:
373:
369:
366:
362:
358:
357:
352:
351:
345:
343:
339:
335:
331:
327:
323:
319:
315:
311:
307:
303:
299:
294:
291:
282:
278:
275:
270:
263:
261:
259:
255:
251:
247:
243:
239:
235:
231:
227:
223:
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193:Mediterranean
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82:grape variety
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31:
27:
19:
2974:
2878:
2831:Fermentation
2682:
2665:Wine tasting
2286:Muscat blanc
2256:Chenin blanc
2053:Ancient Rome
1912:
1816:
1769:Fermentation
1641:. Retrieved
1626:. Retrieved
1622:the original
1606:. Retrieved
1587:
1568:February 19,
1566:. Retrieved
1561:
1552:
1541:. Retrieved
1537:the original
1532:
1523:
1512:
1502:
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1437:
1410:
1404:
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1356:. Retrieved
1352:
1343:
1328:
1316:
1300:
1299:J. Robinson
1262:
1191:
1157:
1110:wine tasters
1106:high-voltage
1065:Ancient Rome
1062:
1052:
1049:
1032:Clive Coates
1022:
994:
990:
947:
936:
910:
908:
898:off-flavours
895:
876:
873:Bottle-shock
867:Bottle shock
844:
832:ultra-violet
818:
770:anthocyanins
763:
724:
556:Chenin blanc
553:Loire Valley
513:
476:
464:Inexpensive
439:Mouton Cadet
398:
376:
370:
354:
348:
346:
334:fermentation
295:
289:
286:
274:Italian wine
234:The Americas
177:light bodied
170:
149:Book of Luke
116:
90:viticultural
38:
36:
26:
2934:Wine bottle
2906:Other steps
2897:Wine cellar
2854:SĂĽssreserve
2546:Wine cellar
2536:Wine bottle
2477:accessories
2475:Packaging,
2434:Tempranillo
2063:Noah's wine
2043:Phoenicians
1989:Viticulture
1872:Wine bottle
1844:Other steps
1835:Wine cellar
1792:SĂĽssreserve
1533:mattura.com
1436:K. MacNeil
1398:. May 2004.
1156:R. Jackson
1102:ultra-sonic
1001:acetic acid
919:adolescence
880:inert gases
780:and tannin-
711:(20–50 yrs)
694:Tempranillo
667:Plavac Mali
501:Tawny Ports
478:Vin de pays
435:Yellow Tail
238:East Indies
134:earthenware
127:straw wines
94:wine region
92:practices,
18:Bottle-aged
3025:Categories
2813:Maceration
2803:Wine press
2793:Destemming
2744:Winemaking
2650:Wine fraud
2645:Wine fault
2630:Oenophilia
2566:Wine label
2561:Wine glass
2526:Port tongs
2424:Sangiovese
2419:Pinot noir
2379:Douce noir
2306:Rkatsiteli
2251:Chardonnay
2241:Catarratto
2215:by acreage
2189:Biodynamic
2152:Aromatized
1941:winemaking
1751:Maceration
1741:Wine press
1731:Destemming
1682:Winemaking
1643:2015-10-28
1628:2015-10-28
1608:2015-10-28
1543:2015-10-28
1358:2015-10-28
1133:References
962:hydrolysis
911:age ingrat
905:Dumb phase
892:Cork taint
886:Cork taint
830:wine. The
766:maceration
747:irrigation
705:(4–10 yrs)
687:(4–12 yrs)
678:(3–10 yrs)
647:Hungarian
634:(4–15 yrs)
624:(8–25 yrs)
615:(8–25 yrs)
603:(4–16 yrs)
595:Sangiovese
589:Pinot noir
585:(4–20 yrs)
579:(2–10 yrs)
573:(4–20 yrs)
567:(6–15 yrs)
558:(4–30 yrs)
549:(3–25 yrs)
540:(2–30 yrs)
532:Chardonnay
528:(5–25 yrs)
448:table wine
306:Sangiovese
302:pinot noir
277:Tignanello
145:Surrentine
98:winemaking
50:perishable
2765:Noble rot
2655:Winemaker
2635:Sommelier
2571:Wine rack
2551:Wine cork
2541:Wine cave
2531:Screw cap
2501:Corkscrew
2466:New World
2461:Old World
2439:Zinfandel
2414:Mourvèdre
2321:Trebbiano
2261:Colombard
2162:Noble rot
2142:Fortified
2120:Sparkling
2087:New World
1703:Noble rot
1098:magnetism
1094:radiation
970:aldehydes
943:decanting
939:mouthfeel
795:filtering
776:, tannin-
735:phenolics
703:Xynomavro
696:(2–8 yrs)
669:(4–8 yrs)
660:(3–7 yrs)
655:Bulgarian
651:(3–7 yrs)
644:(4–8 yrs)
628:Aglianico
619:Grand Cru
609:(2–6 yrs)
607:Zinfandel
597:(2–8 yrs)
591:(2–8 yrs)
544:Hungarian
534:(2–6 yrs)
466:varietals
372:Champagne
361:ice wines
338:oak aging
310:phenolics
300:(such as
153:Luke 5:39
141:Falernian
78:mouthfeel
64:(such as
2780:Pressing
2702:Glossary
2618:Industry
2511:Jug wine
2506:Decanter
2496:Box wine
2394:Isabella
2389:Grenache
2369:Carignan
2316:SĂ©millon
2301:Riesling
2296:Palomino
2039:Ancient
2022:Vineyard
2017:Veraison
2002:Oenology
1718:Pressing
1220:Archived
1116:See also
1073:Amphorae
1069:fumarium
983:An aged
974:tertiary
954:alcohols
915:teenager
782:proteins
774:colloids
759:pressing
755:Eisweins
676:Saperavi
673:Georgian
664:Croatian
642:Bairrada
622:Burgundy
583:Nebbiolo
565:SĂ©millon
538:Riesling
490:Vermouth
460:box wine
453:American
445:European
423:Spumante
330:Riesling
318:Nebbiolo
258:Burgundy
246:Bordeaux
236:and the
226:Sherries
216:such as
197:Riesling
137:amphorae
2964:Terroir
2922:Related
2770:Vintage
2752:Harvest
2697:Outline
2521:Muselet
2483:storage
2374:Cinsaut
2349:Barbera
2276:Macabeo
2236:Aligoté
2194:Organic
2184:Natural
2137:Dessert
2082:Georgia
2032:History
2012:Terroir
2007:Species
1902:Terroir
1860:Related
1708:Vintage
1690:Harvest
1517:(2687).
1085:Madeira
1046:Example
1025:British
1009:ethanol
1005:tannins
985:Malmsey
966:glucose
743:harvest
691:Spanish
682:Madiran
649:Kadarka
632:Taurasi
547:Furmint
420:Moscato
326:extract
290:changes
250:barrels
230:England
222:Madeira
201:Germany
185:Malmsey
181:vinegar
105:History
86:vintage
66:tannins
42:of wine
3001:Portal
2929:Winery
2892:Solera
2516:Kvevri
2404:Merlot
2399:Malbec
2199:Kosher
2175:Other
2130:Orange
2103:Styles
2070:France
1867:Winery
1830:Solera
1639:. 2009
1490:
1468:
1444:
1417:
1307:
1269:
1231:years.
1198:
1164:
1122:Ullage
1089:rancio
1077:hearth
1036:unison
958:esters
791:fining
751:yields
727:sugars
685:Tannat
658:Melnik
577:Merlot
496:Sherry
494:Basic
458:&
441:, etc.
407:German
363:, and
254:Oporto
242:Claret
210:bottle
131:sealed
123:Romans
54:sugars
3015:Drink
2879:Aging
2429:Syrah
2384:Gamay
2354:Bobal
2266:Glera
2231:Airén
2223:White
2179:Table
2167:Straw
2157:Fruit
2115:White
2058:China
1937:Wines
1817:Aging
997:wines
847:liter
739:water
731:acids
700:Greek
640:from
630:from
601:Syrah
322:Syrah
244:from
199:from
157:Galen
74:color
70:aroma
58:acids
40:aging
3031:Wine
2481:and
2210:Top
2125:Rosé
1981:Wine
1939:and
1570:2020
1488:ISBN
1466:ISBN
1442:ISBN
1415:ISBN
1305:ISBN
1267:ISBN
1196:ISBN
1162:ISBN
1087:and
1003:and
733:and
638:Baga
483:All
418:and
416:Asti
410:QBAs
342:rosé
336:and
320:and
304:and
272:The
256:and
224:and
218:Port
208:and
206:cork
189:Sack
187:and
143:and
121:and
117:The
96:and
60:and
46:wine
37:The
2887:Oak
2336:Red
2147:Ice
2110:Red
1825:Oak
1100:or
793:or
787:oak
737:to
456:jug
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1030:,
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851:ml
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298:pH
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