Cheese, balsamic vinegar, and wine are examples of just a few items in a human’s diet that get better with age.
We have to ask, though, what makes wine age well?
First, it’s important to note that because of the production process, all wine is aged to a certain extent. While certain red wines progress through the fermentation stage for years, white wines typically do not need as much time before they are bottled and sold.
So, how can you determine which wines will age well?
One way to determine this, according to Binwise, is to pay attention to the wine’s sugar content. The higher the sugar content, the better wine will do with time. Ports and dessert wines tend to have much higher sugar levels and can age well for up to 100 years!
Higher levels of acidity can also help a wine age better and last longer. The longer a wine ages, the more it loses its acidity and “flattens,” so starting with higher levels will help it last for the long haul.
After the wine is bottled, certain chemical reactions occur through aging and result in the formation of phenolic compounds. Tannins, the most popular for these compounds, alter the character of the wine, including mouth feel, flavor profile, color, and aroma. Wines with higher levels of tannins that are also well-balanced will smooth out over time.
In non-fortified wines, alcohol levels can cause the wine to turn vinegary at a much faster rate. In general, the lower the alcohol level (13.5% or below) in non-fortified wines will age the best, while an ABV percentage of 17-20% in fortified wines will last the longest.
If you’re looking for varietals to age in a collection, we recommend the following from King Frosch:
The chart below is also a useful tool to help you determine which wines will age well, and which should probably be enjoyed immediately.