Ripened Vines
by PainterArtist FIN
Title
Ripened Vines
Artist
PainterArtist FIN
Medium
Painting - Mixed Media
Description
RIPENED VINES by Maestro and PainterArtistFIN
Please also visit the WINE GALLERY and more GALLERIES here on this site or on wholisticartsschool.com
FIN and Maestro also customize your business logos,and take care of all your illustration and advertising art needs. For customized orders, please contact wholisticartsschool.com
All artwork is original Artwork by FIN and Maestro, all right reserved, and is protected by the Copyright Laws of the United States
The aging of wine
The aging of wine, and its ability to potentially improve wine quality, distinguishes
wine from most other consumable goods. While wine is perishable and capable of
deteriorating, complex chemical reactions involving a wine's sugars, acids and
phenolic compounds (such as tannins) can alter the aroma, color, mouthfeel and taste
of the wine in a way that may be more pleasing to the taster. The ability of a wine to
age is influenced by many factors including grape variety, vintage, viticultural
practices, wine region and winemaking style. The condition that the wine is kept in
after bottling can also influence how well a wine ages and may require significant
time and financial investment.
One authority believes that only a few wines have the ability to significantly improve
with age: Master of Wine Jancis Robinson notes that only around the top 10% of all
red wine and top 5% of all white wines can improve significantly enough with age to
make drinking more enjoyable at 5 years of age than at 1 year of age. Additionally,
Robinson estimates, only the top 1% of all wine has the ability to improve
significantly after more than a decade. It is her belief that more wine is consumed
too old, rather than too young, and that the great majority of wines start to lose
appeal and fruitiness after 6 months in the bottle. Many consumers appear to
disagree, as very high prices are routinely paid for wines of many types that are much
older than what she claims is viable.
In general, wines with a low pH (such as Pinot noir and Sangiovese) have a greater
capability of aging. With red wines, a high level of flavor compounds, such as
phenolics (most notably tannins), will increase the likelihood that a wine will be able
to age. Wines with high levels of phenols include Cabernet Sauvignon, Nebbiolo and
Syrah. The white wines with the longest aging potential tend to be those with a high
amount of extract and acidity. The acidity in white wines plays a similar role that
tannins have with red wines in acting as a preservative. The process of making white
wines, which includes little to no skin contact, means that white wines have a
significantly lower amount of phenolic compounds, though barrel fermentation and oak
aging can impart some phenols. Similarly, the minimal skin contact with rosι wine
limits their aging potential.
After aging at the winery most wood-aged Ports, Sherries, Vins doux naturels, Vins de
liqueur, basic level Ice wines and sparkling wines are bottled when the producer feels
that they are ready to be consumed. These wines are ready to drink upon release and
will not benefit much from aging. Vintage Ports and other bottled-aged Ports &
Sherries will benefit from some additional aging, as can vintage Champagne. In 2009,
a 184-year-old bottle of Perrier-Jouλt was opened and tasted, still drinkable, with
notes of "truffles and caramel", according to the experts.
[edit]Little to no aging potential
A guideline provided by Master of Wine Jancis Robinson
German QBAs
Asti and Moscato Spumante
Rosι and blush wines like White Zinfandel
Branded wines like Yellow Tail, Mouton Cadet, etc.
European table wine
American jug & box wine
Inexpensive varietals (with the possible exception of Cabernet Sauvignon)
The majority of Vin de pays
All Nouveau wines
Vermouth
Basic Sherry
Tawny Ports
Good aging potential
Classified Bordeaux like this 1982 Chβteau Ducru-Beaucaillou have aging potential.
A guideline provided by Master of Wine Jancis Robinson. Note that vintage, wine
region and winemaking style can influence a wine's aging potential so Robinson's
suggestion of years are very rough estimates of the most common examples of these
wines.[4]
Botrytized wines (525 yrs)
Chardonnay (26 yrs)
Riesling (230 yrs)
Hungarian Furmint (325 yrs)
Loire Valley Chenin blanc (430 yrs)
Hunter Valley Semillon (615 yrs)
Cabernet Sauvignon (420 yrs)
Merlot (210 yrs)
Nebbiolo (420 yrs)
Pinot noir (28 yrs)
Sangiovese (28 yrs)
Syrah (416 yrs)
Zinfandel (26 yrs)
Classified Bordeaux (825 yrs)
Grand Cru Burgundy (825 yrs)
Aglianico from Taurasi (415 yrs)
Baga from Bairrada (48 yrs)
Hungarian Kadarka (37 yrs)
Bulgarian Melnik (37 yrs)
Croatian Plavac Mali (48 yrs)
Georgian Saperavi (310 yrs)
Madiran Tannat (412 yrs)
Spanish Tempranillo (28 yrs)
Greek Xynomavro (410 yrs)
Vintage Ports (2050yrs) [6]
Uploaded
April 12th, 2013
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