Wine aging is often misunderstood. You may have heard that only about 1% of all wine produced globally is meant to be aged for extended periods, while most wines are intended to be consumed right away or within a year or two.
Wine critics will sometimes mention a wine's 'peak' (the recommended time to drink it), but like most things in wine, it’s not an exact science. These predictions don’t consider the wide range of personal preferences. To me, the term 'peak' feels too specific. Sounds like something that can be easily missed. Too soon or too late resulting in disappointment if you don’t get it just right.
Think of wine aging more like a leisurely hike up a mountain, where you can stop and enjoy the view from anywhere along the way.
The window for aging wine is often bigger than realized, the styles of wine that can be aged may be much broader than expected, and the accessibility of holding onto wine may be more attainable than imagined.
I’ll be sharing a bit about how I approach wine aging.
Before buying older wine or aging a wine I usually am thinking about a few things:
How was this stored?
The main thing I want to know before buying an older wine is how it has been stored. A wine likes to rest just like you. In a cool, dark place, on its side.
I want to avoid any older wine that has been
-in direct sunlight (like near a store window catching rays),
-wine that was transported or left in someone’s hot car
-in warehouse without air conditioning
-stored on top of a humming refrigerator
Ideally, it would be in a cool, damp cellar, held onto the winery itself, but I’ll settle for it
-being stored on its side in a basement
-a temperature controlled wine fridge
-the back of a closet
-under a bed in a shoebox
-sold in a reputable wine shop
Some aged wine buys are riskier than others and it’s important to take that in to account especially if you are spending a lot on a bottle.
What is the quality level?
Quality is subjective, but when I think of quality wine, I think of a wine made by winemakers who are passionate, meticulous, and have a vision. They care about the people, the farming, and the land. Be wary of a 'brand' with no real face, a lack of authenticity, and glossy or vague marketing.
Another thing to consider is whether the wine has a specific estate, vineyard, or at least a sub-region on the label. Not to say there aren’t quality, ageable, non-designated wines sourced from larger areas that are high quality, but those are harder to come by. The exceptions to this are often smaller production wines driven by winemaker philosophy that may not want to adhere to rigid regional guidelines.
My sweet spot for purchasing wine is typically $25 - $75 a bottle retail. I don’t drink often anymore since leaving my jobs in restaurants and wine distribution. Not having employee discounts and being surrounded by it all the time has slowed me down. Now, I drink wine less frequently and search for unique, higher-quality bottles.
Does this have the potential to age, and what is the flavor profile I am seeking?
In the best-case scenario, I would get to taste the wine before buying and considering holding it, but sadly that is not always the case. If it’s a red, is it a high-tannin wine that is bitter and astringent upon release. Is it a wine that dries out my gums, making it a challenge to drink? Is there oak that is super prominent and in need of some time to tone it down? Is it just super plush and jammy, or does it have some acidity that will keep it fresh over time?
If it’s a white wine, I don’t really think about tannins although there are tannins that come from oak aging or skin contact. Does it have high acidity (tart factor) that gives me a stinging sensation behind my molars and makes me think about my enamel? Is it off-dry (slightly sweet), an oxidative style, fortified, or sweet? If it is a drier style, does it have some weight, body, lees, floral aromas, or texture that would make aging it a little bit interesting?
If the wine you’re purchasing has some of these qualities, it might be a candidate for holding on to. How long you hold it depends on whether you want more fresh, vibrant fruit flavors or more tertiary aromas that are a bit more desiccated (dried, raisin, or prune-like)
A reminder: a red wine generally gets lighter as it ages, and a white wine gets darker. So, don’t be shocked if an older red wine has a hint of garnet or brown tinge, or if a white wine is deep golden-yellow with a hint of brown. If it is super brown and smells like vinegar it may be over for that wine.
Is there anything on Cellar Tracker?
Not a crucial step, but I think among user generated wine data (like Vivino and Delectable) Cellar Tracker has the most collectors who store and drink aged wine. Just remember to take what people say there with a grain of salt. Sometimes users share tasting notes, including when they drank the wine, and you might even find a recommendations for a peak drinking window.
Can I ask the winemaker about the vintage?
The winemaker is usually the person most knowledgeable about the lifecycle of the wines they produce. Depending on how you think they’d prefer to be contacted, you can look for an email, send a message via Instagram, contact the distributor/importer, or if possible, visit the winery in person. It’s always a good idea to call or reach out ahead of time. Some wineries even offer 'Library' wines. These are aged wines that are kept at the winery and are sometimes available for sale.
Is it a gas station or liquor store gamble?
When a friend brought over a 2007 Petaluma Riesling from Hanlin Hill, Clare Valley, Australia, that he had purchased at a gas station for about $20. I was skeptical. We had no idea how it had been stored. It was 2019, and the wine had 12 years of age. This Riesling is very dry and tart when released, but the variety is known for its potential to age well.
This was a gamble, but it paid off. Some Rieslings taste great with age, even in less-than-perfect storage conditions. It had aromas of orange blossoms and dried apricot. Depending on your preference, some may see this as a glow-up from its crisp, limey past and but some may prefer it in it’s fresher form.
Not all aged wine in gas station or liquor store gambles are successful. However, on rare occasions you can find dusty wine gems in these places. I wouldn’t spend much on these risky buys, but sometimes they turn out to be worth it.
The Butterfly Chenin From A Wine Shop
Chenin Blanc like Riesling can range from dry to sweeter styles. This was brought by a friend to a blind tasting. When I first saw it poured across the table, the deep yellow/golden color (white wine gets darker as it aged) I thought, is this an oaked chardonnay? Then I took one whiff and said, wow that is a beautiful smell. Words like almond, beeswax, and baked apple came up along with a description of an oily, round, texture on the palate. She works as a chef at the wine shop and bar that she brought this from. They are known to have tastings with older wines and have a collection unique aged wines ready for purchase which is awesome! Wine was 2005 Domaine des Baumard Savennières (Chenin Blanc) Clos du Papillon.
I could ramble on with more examples, but this would become a really long post.
What are your thoughts on aging wine? What are some of the most memorable aged wine experiences you've had?
Feel free to share below