Some specific vintages from specific wineries and origins are particularly expensive because they taste particularly good and have special aging strength. Over time, the misconception that the longer the wine is aged, the more expensive it will be, and the longer it is aged, the better it will taste.
What is vintage? Aging refers to storing wine for a long time in a dark, cool place with suitable humidity, so as to improve the quality of the wine.
Not all wines need to age!
First of all, everyone needs to understand that not all wines are brewed for aging.
In fact, more than 90% of the wines in the world do not need to be aged and should be drunk as soon as possible. For example, red wines, white wines and sparkling wines with lower prices do not need to be aged, and they can enjoy fresh and unrestrained fruit aromas when they are young; if left for too long, the fruit aromas will disappear, and the taste will become unbalanced and dull. .
Wines worth aging are usually relatively expensive, high-quality wines from well-known producing areas or wineries. These age-worthy wines may have been tannic, acidic, powerful and unbalanced when young, so they need time to age to become more round, full-bodied and aromatic.
Wine does not get better the longer it is kept!
When young, many wines are dominated by aromas of flowers, fruits, spices, butter, etc., and their colors are relatively bright, such as red wines are generally purple-red, while white wines are lemon-yellow.
Over time, wines with aging potential will react with trace oxygen in the bottle, and the color will become lighter and lighter, showing signs of browning, such as red wine will change from purple/ruby red to garnet red, black tea color; white wines turn from lemon yellow to golden yellow and amber.
During the aging process, the wine develops a unique aroma. For example, red wines generally have aromas of spices, tobacco, earth, truffles and animal leather; white wines have flavors such as nuts and honey.
When these many flavor elements are in perfect balance, the taste and structure of the wine will be improved to a higher level. However, if left on for a long time, the fruity taste of the wine may be lost, the taste will be flat and the structure will be loose, and it will become an "aging" wine.
In short, different wines have their own best drinking period, don't pursue the so-called "the longer the wine, the more fragrant it is"!
