Tip of the Month: Winexpert Wine Ageing Guidelines
When it comes to winemaking, Winexpert Pickering is the place to go. Located in Pickering, Ontario, our wine supply store has everything you need to make your own exquisite bottles of wine at home. From kits and supplies to additives and accessories, our selection is designed to help you craft a truly unique and delicious glass of vino. Whether it's your first time in the winemaking process or you're a seasoned veteran, we have something for everyone! Our knowledgeable and friendly staff can help guide you every step of the way, from choosing your kit to learning about all the different components that go into making great wine. In this blog post, we offer a Tip of the Month in regard to wine aging guidelines. Learn more and get in touch with us today!
“Bottle shock” or “bottle sickness” are terms used to describe a temporary condition in a wine where its flavors are muted or disjointed. There are two main scenarios when bottle shock sets in — either right after bottling, or when wines (especially fragile older wines) are shaken in travel.
Approximate Ageing Potential for Winexpert Wines
Most wines will improve with age when stored and kept under the right conditions. The first three months of aging are the most dramatic for the wine due to the bottle shock coming off and the wine calming down. Below you will find the Ageing guideline for your wine type. Reach out to our team with any questions you may have.
** Potential aging is an approximation. There are many variables that can affect aging times, such as cellar temperature. Ideally, you should store your wines in a controlled climate of 55˚-65˚F, and no temperature fluctuations will keep your wine longer.
The Three Phases of Wine
Phase 1: Improving until it is at its peak, this phase allows the wine to develop a bouquet and show its true varietal characteristics.
Phase 2: Holding at its peak, the wine will not improve any further during this phase.
Phase 3: Past its peak and on its way down, the wine will slowly lose fruitiness and structure, which can lead to oxidation if it is left too long past the peak