This month we were delighted to invite Martin from local wine retailer, Grape Minds to talk to our members about the effects of age on wine. With a Diploma in wine, he was able to provide some great background into the economics of aged wine and the influence it has on the taste. Over the course of the evening, we tried wine that was over 30 years old and some as young as just two, which was fantastic and allowed us all to sample wine that we probably wouldn’t go out and buy without trying first!
The ageing process significantly influences the flavour profile of wine. As wine matures, its flavours become more complex and nuanced. Young wines often exhibit vibrant, fruity, and floral notes, while aged wines develop deeper, more integrated flavours. Over time, tannins in red wines soften, leading to a smoother mouthfeel and a more balanced taste. Additionally, secondary and tertiary aromas, such as earthy, nutty, or spicy notes, emerge, adding layers of complexity. The acidity in white wines may mellow, resulting in a richer, rounder palate. However, not all wines benefit from long-term ageing; some are best enjoyed young to appreciate their fresh, lively characteristics. Some wines, for example Rioja, have quality restrictions that mean it must have a minimum number of years in oak barrels before it can be released. We tried a Gran Reserva Rioja this month, which means it must have had a minimum of 5 years in an oak barrel before being released for sale.
