Does wine really get better with age?

7th April 2025

Does wine really get better with age?

Have you ever paused to appreciate the amazing transformation that some wines undergo as they age? It's like watching a beautiful story unfold. While some wines seem to fade away quickly, others develop a regal quality that truly captivates our senses.

Welcome to the delightful journey of wine aging—a marvellous combination of time and chemistry at work. From the ancient Roman catacombs to the wine rack in your kitchen or wine cellar, the art of aging wine has enchanted enthusiasts for centuries. Aging wine is so much more than just stashing bottles away in a cool, dark corner and hoping for the best. It's an exciting process. As wine matures, tannins soften, flavours transition from vibrant fruity notes to rich, sophisticated undertones reminiscent of a cozy library filled with books, and colours deepen beautifully, like a sunset painting the evening sky.

Let’s explore the fascinating science, artistry, and intrigue behind wine maturation. You might even uncover a hidden gem nestled in your cellar!



What’s Happening Inside That Bottle? The Science of Aging.

Inside every bottle of wine, a captivating chemical dance takes place, striving for balance and harmony. It is widely believed that wine reaches its optimal characteristics after being stored in the bottle for a certain period.

What is Oxidation?
It's a chemical reaction between oxygen and alcohol. Think of this as yoga for wine. With the right amount of air (the gap between the wine and the cork and the quality of the cork itself), tannins soften, bitterness fades, and flavours blossom into an elegant bouquet. This controlled oxidation is crucial to the aging process, allowing the wine to soften and mellow without becoming overly oxidised or spoiled. When a wine is excessively oxidised, it takes on nuttier, Sherry-like characteristics. Antioxidants such as sulphur dioxide are added to the wine to prevent excessive oxidation and degradation.

Additionally, it is crucial to seal the bottles with suitable stoppers and store them under stable conditions. Improper storage can lead to undesirable colour, aroma, and flavour changes.

What is Reduction?
Speaking chemically, reduction is the opposite of oxidation. In wine, the term is often used to refer to the presence of different volatile sulphur compounds (VSCs) that result from the absence of oxygen. Whilst the wine is gasping for air, the result is stinky sulphurous smells that remind you of rotten eggs or burnt matchheads.

What is Esterification?
Esters are volatile flavour compounds created by reactions between alcohols and acids. They are responsible for the primary fruit flavours we get in very young wine. Esterification is the magic moment when delicate aromas burst forth, creating a complex scent profile that delights the senses. Have you ever smelt a white wine that smells of pear drops or bananas? These are two very common esters. Esters equal aromas.

What is Polymerization?
This is a process during bottle aging where tannins and colour compounds unite, offering a smoother-tasting experience and occasionally a little sediment at the bottom—perfectly normal for a high-quality wine.

What is Hydrolysis?
Water plays a crucial role by breaking down complex compounds into delightful bursts of flavour. As the wine ages, the concentration of aromas will decrease with the hydrolysis reaction (hydrolysis to acetic acid and corresponding alcohol), which is promoted under low pH and high temperature conditions and causes the fruit sensory quality of the wine to decline.



The Beautiful Glow-Up of Wine

As red wines age, they transition from a vibrant ruby hue to an elegant tawny shade, much like a stunning sunset. Meanwhile, white wines deepen into luscious golden ambers, rich and warm like honey glowing in candlelight. And that sediment? No need to worry. It simply signifies that your wine has aged beautifully. Sediment is a natural occurrence in wine. In fact, some of the world’s most prestigious wines, such as Bordeaux, Burgundy, and Barolo, are known to produce sediment as part of their aging process. Additionally, some winemakers intentionally allow sediment to remain in the wine to enhance its flavour and aroma. Sediment can also indicate the authenticity of a wine, as it suggests that the wine has not undergone heavy filtration or manipulation.


Which Wines Are Worth the Wait?

Not every bottle is designed for a leisurely journey; some wines are best enjoyed young and spirited—think of them as rock stars at the peak of their fame. This is the case for many wines you pick from your favourite wine shop or the majority from a supermarket – they are made to be enjoyed immediately. They’re not intended to be laid down as such, and if they're left too long, they will spoil. However, wines with rich tannins, ample acidity, and a touch of elegance—such as Barolos, Burgundies, and Bordeaux from top producers—are the ones to cherish over time.



Which vintages are worth looking at now?

Vintage Port
Wine connoisseurs have long appreciated Vintage Port Wine for its rich history, intense flavours, and exceptional aging potential. Vintage Port is bottled two to three years after the grapes are harvested and continues to age in the bottle. This unique production method allows the wine to fully develop its characteristics over decades, becoming more refined and complex each year. Typically, Vintage Port can age for up to 30 years or even longer, depending on the storage conditions. Vintages worth looking at in 2025 are 1963, 1966, 1970, 1977, 1980, 1983 and 1985.

Wines
Wines from highly regarded châteaux or producers may require up to 10 years to reach their peak and can have a drinking window of at least another 15 years. The finest wines often require 10 to 15 years of initial aging, but they can continue to age beautifully for decades.

Dry white wines are typically meant to be enjoyed upon release. However, the very best of these may require a minimum of five years to open up fully and can mature and develop for an unexpectedly long time, sometimes even for two or three decades. The exceptional sweet wines from Sauternes in Bordeaux, for example, can certainly be consumed when young, but they have the potential to last indefinitely. As they age, these wines gradually become drier and acquire greater complexity. Vintages worth looking at this year from Bordeaux are 2014, 2012, 2011, 2004 and 2001 and from Burgundy 2017, 2012 and 2010.

All these aging estimates assume that the wine is stored properly, at a stable, cool temperature, with adequate humidity and free from exposure to light or vibration. If the wine is stored outside these conditions, it may age more quickly. High storage temperatures can lead to spoilage through oxidation and will also accelerate the maturation process.



So, does wine really get better with age?

The aging potential of wine really varies. Some wines, such as certain Bordeaux and Burgundy, can be absolutely amazing after 5, 10, or even 20 years of aging. However, other wines, like many Sauvignon Blancs and certain whites, tend to lose their flavour and become dull after a relatively short time. It’s challenging to make generalisations about which wines will benefit from cellaring, but it is true that some wines significantly improve with age. However, saying wine gets better with age is subjective; plenty of wine drinkers prefer wines tasting “fresh” with primary fruit characteristics. Consequently, many prefer more tertiary “earthy” notes from aging wines for longer. But the right wine for you, with the right amount of aging, has the potential to be multi-dimensional, where wine is like drinking in stereo!