By Patricio Celedón, Viu Manent winemaker.
When we talk about aging, we must first define the style of the wine and then choose the type of aging we will give it.If I want the wine to remain fresh without wood contributions and to maintain its original characteristics, that aging can be done in stainless steel tanks, concrete eggs, or a concrete vat. However, if I want greater tannin softness, I can go for barrels, and if I want the wine to deepen, I can go for a foudre. If the goal is for the wine to expand in the mid-palate, I'll go for a 125-liter barrel.
It is very important to define the objective in order to determine what kind of aging we will give it.
Aging is one of the fundamental processes in winemaking. All processes must be visualized. One must know how one wants the wine to be once alcoholic fermentation is complete, so that it is subsequently suitable or develops in the best way during aging in barrels, foudres, or other vessels, and later during bottle aging.
With aging, what we seek is to integrate the wine. Theoretically, integration is the union of components: tannins, anthocyanins, integration of flavors, acid with sweetness with astringency. During aging, astringency decreases, tannins soften. Aging causes all these tannins to aggregate and form a larger tannin that ultimately presents softer characteristics than a smaller tannin.
And how does this process happen? With oxygen.
So what happens during aging is that small amounts of oxygen enter the wine, transforming alcohol, which is ethanol, into ethanal, and ethanal acts as a bridge between tannin and anthocyanin, and between tannin and tannin. By acting as a bridge, it helps to stabilize the color, and on the other hand, a larger tannin is formed, and this one is softer.
So what happens during aging is that small amounts of oxygen enter the wine, transforming alcohol, which is ethanol, into ethanal, and ethanal acts as a bridge between tannin and anthocyanin, and between tannin and tannin. By acting as a bridge, it helps to stabilize the color, and on the other hand, a larger tannin is formed, and this one is softer.
Additionally, depending on the type of wood, the wine can acquire woody notes, aromas of spices, vanilla, tobacco, chocolate, depending on the amount of new wood a wine has. Ultimately, if one wants to respect the original characteristics, one tends to use less new wood; if one wants to impart and add these notes, one increases the percentages of new wood.
Patricio Celedón, Viu Manent winemaker.
Aging. Part 1.
Why is wine aging so important?
Why is wine aging so important?
1. Evolution of Flavors and Aromas
- Development of Complexity: Over time, the flavors and aromas of wine can evolve and become more complex. Fresh fruit notes in young wines can transform into more mature notes, and secondary (such as spices) and tertiary (such as leather or tobacco) aromas can appear.
- Improved Integration: In barrel-aged wines, oak flavors (such as vanilla or toast) integrate better with the wine's flavors, resulting in a more harmonious experience.
- Tannins and Texture: In red wines, tannins, which can be harsh in young wines, soften during aging. This gives the wine a silkier and less astringent texture.
- Balance: Aging can help balance the acidity, tannins, and aromatic components of the wine, improving its overall structure and making it more pleasant on the palate.
- Maturation of Acidity: In white and sparkling wines, acidity softens over time, which can contribute to a rounder and less sharp sensation.
- Long Lifespan: Some wines are designed to be aged for years or even decades. These wines generally have high acidity, firm tannins, and a good alcohol level that allows them to develop favorably over time.
- Capacity for Evolution: The aging potential of a wine depends on several factors, including the grape variety, winemaking technique, and storage conditions.
