why is aging recomended for wines?

Answer 1

Aging is not recommended for all but a very few wines. Virtually all wines are ready for drinking by the time they are on the shop shelves, and few will improve any by keeping.

The few wines that improve with aging are those that are made to do so. They tend to have high tannin levels (tannin is the bitter substance that dries out your mouth -- drink a cup of strong black sugarless tea if youwant to know what it tastes like).

The idea is that with time the tannin softens allowingthe fruit flavors to some to the fore. The wine throws a deposit, black specks that coat the bottle.

Good Bordeaux reds and other cabernet based wines are prime candidates for aging.

The people who tell you that wine continues fermenting in the bottle just do not understand wine.

Answer 2

The old way was to age red wine. Now wineries do that for us - when wine is released to the market it's already aged (at least all these inexpensive wines ranging from $3 to $20 or $25 per bottle).
No need for an extra aging. They are good as they are and will NEVER become better. They may only go south with their quality so DRINK it now!!!

Most (99%) of white wines do not require aging - actually the fresher the better. Just try a 2006 vintage of any Chilean, Australian, Argentinean or S. African wine in July-Sep of 2006 and you'll be amazed.

Or get a 2006 Californian Chard or Sauvignon Blanc in Dec or Jan '07 and you'll be amazed by its crispness and freshness.

Answer 3

There are 2 types of aging;

1. In a barrel or container 2. In bottle.

Aging means the process after main fermentation.

Aging balances the acids, for good (around 10 $) red wines its usually 2-3 years in a barrel. Cheaper shorter in tanks. Only the top reds age (improve) in a bottle, but for absolute top there is no limit (100 yrs. maybe). The wine improves as long as it has acid left the moment it gets "flat" its overdue.

The only white wines that improve in bottle are sweet ones like top Sauternes or Tokay.

The only wine that ferments in bottle is vintage Port (not Late Bottled Vintage = LBV on the label). If the vintage is 30-50 years old even 1/4 of the bottle can be fermentation residue.

Answer 4

Aging bnngs out the best in wine, but usually only red wines.

Answer 5

Aging is recommended for wines so that it can properly ferment. Fermentation is the natural process by which wild or cultured yeast transforms the sugars in grape juice to create alcohol, or wine.

Answer 6

White wines should not be "aged", nor kept more than a couple years. Reds are aged to bring out all of the fullness of the varietal.

Answer 7

I say a bottle of sky. Tastes the proper :) and a 4 seem after your bottle works so nicely..nicely once you attempt to get the drunkest you have ever been. I additionally advise a bottle of aspirin, tumms, and a huge bucket. it's going to be so somewhat worth it nevertheless :)

Answer 8

To make the taste smoother and better. It allows the flavor to develop and the sourness to go away.

Answer 9

Because they're not very good just put in the bottle!

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