Uncorking the Mystery of Cellaring: Introduction
Risko Isic many wine enthusiasts, the question lingers: should I cellar my wine? This guide sorts through the confusion and offers valuable tips to ensure your favorite wines reach their full potential.
Why Cellar Wine? Ageless Appeal vs. Instant Gratification
Over 90% of Aussies consume wine within two weeks of purchase, catering to the desire for immediate enjoyment. Wineries craft many entry-and mid-range reds to be approachable upon release. However, as quality and price point increase, so does cellaring potential. Consider our Signature Range, designed to truly shine after five years of aging.
Temperature: The Key to Optimal Aging
Heat is wine's enemy, but constant temperature fluctuations are equally damaging. Aim for a cool, consistent environment around 10-14°C (50-57°F) for ideal long-term cellaring. While a slightly higher temperature (18°C/64°F) is preferable to drastic day-night variations.
Investing in the Perfect Storage Solution
For a significant wine collection, consider a temperature-controlled wine storage cabinet. Alternatively, explore commercial storage facilities. In your home, opt for the coolest, driest location with minimal temperature swings, away from vibrations and direct sunlight. Avoid storing wine on top of fridges or in hot cars.
Corks vs. Screwcaps: Does Bottle Position Still Matter?
With the decline of cork closures, many wonder about bottle orientation. For cork-sealed wines, side storage is crucial to prevent the cork from drying and allowing air to prematurely age the wine. Sparkling wines, typically cork-sealed, also require side storage to maintain pressure. Screwcap wines offer more flexibility; however, ensure the cap is in pristine condition for optimal aging.
Sediment: A Sign of Aging, Not Spoilage
As red wines mature, tannins, pigments, and acids interact, causing a small amount of sediment to form. Laying bottles down allows sediment to settle on the side, preventing it from mixing with the wine when poured. Decanting very old red wines before serving further separates the sediment. Remember, sediment is harmless but may have a bitter taste and gritty texture.
Screwcaps and Aging: Dispelling Myths
Wine does indeed age under screwcaps, although the process differs slightly from cork-sealed bottles. Screwcaps provide an airtight seal, resulting in slower aging. This is why some wines are released "drink-ready" and require less cellaring time. Additionally, screwcaps are more forgiving of slight temperature variations and eliminate the risk of cork taint.
Developing Your Palate: Exploring the Rewards of Cellaring
Many Australians haven't experienced wines beyond a few years of age. Younger reds often boast vibrant fruit flavors, while aged reds may develop different characteristics. Embrace the opportunity to explore cellaring's potential. Start with a case of a quality wine (like our Signature Collection) and store it strategically. Drink one bottle each year, keeping a tasting journal to compare the evolving flavors and appreciate the rewards of cellaring.
The Art of Aging: A Transformation of Flavors and Textures
Imagine wine as a living entity, constantly evolving. Aging allows flavors to mature, softens tannins and acids, and introduces new complexities. Tannins, initially astringent, soften with age, creating a smoother mouthfeel. Red wines, initially bursting with fresh fruit flavors, develop "secondary" characteristics like cooked or dried fruits, savory notes, and oak-derived hints. White wines may exhibit softer acidity, richer body, and the emergence of toasty, nutty, or citrusy notes, especially with oak-aged Chardonnays.
A Spectrum of Color Changes: A Natural Progression
Young red wines showcase deep ruby hues with purple undertones. As these pigments interact with tannins, the color evolves to garnet (brick red) and, in very old reds, may develop tawny edges. Color changes should occur gradually over time. Rapid color development or browning could indicate poor storage conditions, a faulty closure, or a wine unsuitable for extended aging. White wines deepen in color with age, transitioning from pale yellow/green to straw to gold. Very old Chardonnays or dessert wines may reach dark honey or toffee hues. Remember, developed color doesn't signify spoilage – always taste the wine first!
Not Every Wine Needs Cellaring: Knowing When to Enjoy
Absolutely! Some wines are best enjoyed young and lose their charm with age. Unoaked whites like Sauvignon Blanc or unwooded Chardonnay lose their freshness and fruitiness if cellared for too long. However, exceptions exist – Riesling thrives with cellaring, especially under screwcaps. Ros
