Tip of the Month: Winexpert Wine Ageing Guidelines
“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 3 months of ageing 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 typ
** Potential ageing is an approximation. There are many variables that can affect ageing 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 3 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, in this phase the wine will not improve anymore.
Phase 3: Past its peak and on its way down, the wine will slowly lose fruitiness and structure, which can lead to oxidization if it is left too long past the peak.