Aging

Generally speaking wines with a low PH have a greater chance of aging. Red wines with high level of tannins will increase its likelihood to age as well. White wines with a high level of acid will age nicely too. The acid in a white wine acts like a preservative like that of tannins in a red wine.

Storage factors of the bottled wine will influence a wine’s ability to age properly. Allowing a wine to rest quietly in a cool area will increase the potential for a complex and aromatic bouquet.

Coates’ Law of Maturity is a principle used in wine tasting relating to the aging ability of wine. Developed by the British Master of Wine, Clive Coates, the principle states that a wine will remain at its peak drinking quality for a duration of time that is equal to the time of maturation require to reach its optimal quality. During the aging of a wine certain flavors, aromas and textures appear and fade.

As trends and fashion change and evolve so does the capacity to ferment a wine and which vessel is the best to use. Choices to date are stainless tanks, oak barrels, concrete, and amphora clay pots.

Stainless steel tanks allow white wines to retain freshness, crispness and fruit characteristics without alteration or influence. Oak barrels influence the winemaking with oxygen exposure, tannin structure and the toast flavors while enhancing the aroma. Concrete is similar to using a barrel without the flavor and aroma enhancements. The unique quality a concrete egg offers is the ability to self stir the lees creating a beautiful texture to the wine. Open for debate is the opportunity of the concrete enhancing the wine with minerality or not. Amphora comes from the old world winemaking scene also known as tinaja in Spain. The clay pot posses heavy risks and are troubling to use but creates a soft, minerality style wine.