You might have heard that “all wine improves with age” but it is only partially true. Only a few varieties of wines actually get significantly better with age. Only about 10% of red wines and 5% of white wines taste better after aging five years as opposed to aging one year.

In fact, most wines these days are specially crafted to be enjoyed shortly after bottling. Many are consumed only hours after leaving the bottle shop and only a handful ever make it to the wine cellar. However, the wines that do make it to the cellar are often being consumed past their prime, according to Master of Wine, Jancis Robinson.

In general, many wines start to lose a majority of their fruitiness and appeal after being bottled for only six months. It is therefore important to select a wine that is conducive to long-term cellaring.

So, what’s the secret to aging a bottle of wine successfully?

Aging White Wine

When white wine is made, the producer will keep the skin contact to a minimum. Having contact produces phenols and tannins in the wine and keeping the contact down means the wine will have significantly less phenolic compounds. The only time these phenols are introduced is when the wine is fermented in oak barrels or is left to age in the oak barrels. The contact with the wood over an extended period of time will impart a small amount of phenols into the wine, but not enough to make aging after the wine is bottled worthwhile. The same goes for rose wines, thus reducing their aging potential.

However, white wines that do well with age are those that have a high acidity level. The phenols and acid found in these wines act as a preservative and start to break down and mellow out over time.

Aging Red Wine

Unlike white wines, reds have a very high percentage of skin contact when making the wine and are usually filled with bitter tannins. As the red wine ages, the harsh taste of tannin slowly gives way to a softer, more full-bodied wine.  This can be noted in the color change, from a deep red, almost black, to a lighter red as it ages. However, once the wine is past its prime, the color turns to a brownish hue.

Wines with a lower pH, such as Pinot Noir, have the greatest ability to get better with age. A lower pH is usually achieved in red wine by the addition of tannins, thus increasing the amount of phenolics in the wine.

Floral bouquets will also start to become more prominent in an aged red wine.

As the tannins start to give up some of their bitterness, sediment starts to form on the bottom of the bottle. The presence of this sediment usually indicates a mature red wine, but is separated out by decanting to avoid the bitter taste.

Vintage Ports and other bottle-aged Ports and even some Sherries will benefit from some additional aging, but many other red wines start to diminish after three to five years.