2.5.2 Le vieillissement

Le vieillissement

Commencer

Septembre 2025

Le vieillissement

Wine ageing is a complex process that influences the wine’s organoleptic characteristics (flavour, aroma, colour, and texture) over time. Once the wine is bottled, ageing begins. It is during this stage that secondary and tertiary aromas develop, adding complexity to the wine.

Comprendre le vieillissement des vins

Wine ageing is a subtle art that depends on mastering factors such as grape variety, wine structure, and storage conditions. Understanding this process allows one to reveal a wine’s full complexity over time and accurately assess its cellaring potential. Click on each icon to learn more.

Assessing ageing potential

Factors Influencing Ageing

Ageing styles by wine type

Precautions when tasting older wines

Chemical Processes

Storage conditions

Les couleurs des vins vieillissants

Wines change color as they age due to slow oxidation. Let's discover which ones in this module.

Young white wine color

Young red wine color

Quiz

Wine Ageing

Understanding the effects of aging on wines

Start

Question 1/10

Question 2/10

Question 3/10

Question 4/10

Question 5/10

Question 6/10

Question 7/10

Question 8/10

Question 9/10

Question 10/10

The end !

Congratulations!

Next

Le vieillissement

Retour

Septembre 2025

Factors Influencing Ageing

• Grape variety: Some varieties age better than others. For example, Cabernet Sauvignon and Nebbiolo are known for their ageing potential, whereas Sauvignon Blanc is often consumed young.

• Wine structure: Wines with high tannin, acidity, and alcohol levels tend to age better, as these elements act as natural preservatives.

• Vintage: Weather conditions during the harvest year (sunlight, rainfall, temperature) affect the wine’s ageing capacity.

• Ageing process: Oak ageing brings additional tannins, vanilla or woody aromas, and allows micro-oxygenation, which softens the tannins and gives more body to the wine.

Precautions when tasting older wines

• Decanting: Older wines may contain sediment; gentle decanting is often recommended before serving. • Serving temperature: Aged red wines should be served slightly cooler than young reds (around 16–18 °C / 61–64 °F) to preserve their delicate aromas.

Chemical processes during ageing

• Oxidation : Over time, even in a sealed bottle, small amounts of oxygen can enter through the cork. This softens tannins and transforms certain aromas.

• Tannin polymerisation : Tannins combine to form larger structures, which makes the wine smoother on the palate.

• Aroma evolution : Fruity (primary) aromas fade, while more complex aromas such as leather, tobacco, mushroom, or dried fruit (tertiary aromas) appear as the wine matures.

Color of a young dry white wine.

Color of an old dry white wine (aged 10 to 30 years more or less depending on its grape variety, vinification and conservation).

Color of a young red wine.

Color of an old red wine (aged 20 to 40 years more or less depending on its grape variety, vinification and conservation).

The evolution of the color of white wines over the years

Ageing styles by wine type

• Red wines: Great age-worthy reds (like Bordeaux, Burgundy, Barolo) can age for 10 to 30 years or more.

• White wines: Some dry whites (like Riesling or certain Chardonnays) can age for decades, developing notes of candied fruit, honey, or petrol.

• Sweet wines: Dessert wines (Sauternes, Tokaji) can age for decades due to their high sugar and acidity content.

The evolution of the color of red wines over the years

Storage conditions

• Temperature : The ideal temperature for ageing wine is between 10–15 °C (50–59 °F). Rapid changes or high temperatures can spoil the wine.

• Humidity : Around 70% humidity is needed to keep corks from drying out and to avoid premature oxidation.

• Bottle position : Bottles should be stored horizontally, keeping the cork in contact with the wine to prevent it from drying.

• Darkness : Wine should be stored in darkness to avoid light-triggered chemical reactions.

Assessing ageing potential

• Analytical tasting: Professionals must assess a wine’s ageing potential based on its mouthfeel balance, tannic structure, and aromatic profile.

BVB