Ageing. All wine is aged, from a few weeks to many decades. Ageing in barrels is a very slow oxidation, ...
Ageing
Wine is one of the few foodstuffs that can improve with age, and this is also one of its key fascinations. The longevity of different types of wine is a complex and inexact science: real wine bore territory! ...
ageing (1)
Crianza (2)
(1) Process of ageing wines in oak casks and in the bottle.
(2) Category. See the section on Ageing Periods.
Maturation Ageing process of the wine. A relatively full red wine with tannin and a fixed acid content can develop complexity subtlety and smooth mellowness with age.
Solera When ageing Generoso wines, the last phase in the process. Wine is periodically drawn from the lower casks which never move, and refreshed with an equal quantity of wine from a criadera or cask above.
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Barrels for aging wine in Napa Valley
An aging barrel is a barrel used to age wine or distilled spirits such as whiskey, brandy, or rum.
élevageAn umbrella term describing all the winery processes after alcoholic fermentation up to bottling - such as fining, filtration and barrel ageing. It literally describes the 'bringing up' of the wine. BacchusThe Roman god of wine.
It gives fine wine and of a good aptitude for ageing.
CHARNU (FLESHY)
It is said of a wine which fills up the mouth, having chair (flesh) (see this word).
CHARPENTÉ (FRAMED) ...
Some things that may affect body include alcohol content, oak ageing, and residual sugar.
CLOYING - Used to describe wines that are much too sweet.
CLUMSY - A descriptor used for an unbalanced wine with too much alcohol, tannin, etc.
Powerful, capable of long ageing, sometimes beautifully perfumed, a good wine from Les Clos is more than a match for most from the Côte d'Or. Next comes Valmur, 11.
Smoky - Aroma and flavour sometimes associated with oak ageing.
Soft - May refer to soft, gentle fruit in delicate wines, or to lack of acidity in wines without proper structure; used on a label occasionally to indicate low alcohol.
Spanish red wines labeled that have received a minimum of three years ageing prior to release. At least one year must be in oak.
Deep colour,velvety red, no real sign of ageing, still very youthful and firm berry fruits on the nose, heavily Cabernet in style, blackcurrant leaf, with a cedar wood / cigar box spice coming through, ...
If you have not dealt with either the H2S or the mercaptans, then you are in trouble big time because now the mercaptans, if the wine has undergone any oxidation (which occurs during barrel ageing), ...
barrel ageing or barrel maturation -keeping a wine in cask between fermentation and bottling so that it stabilises naturally in the presence of small amounts of air and also absorbs some flavour and possibly tannins from the wood, ...
Denotes ageing in a wine. Young wine colour tints show no sign of such "browning". If possessed of good character and depth, a wine can still be very enjoyable even with a pronounced "brown" tint.
The Library Collection is a competition that focuses on the ageing potential of wine while following the same judging process established by the International Wine Challenge.
On it's own Abbuoto produces only rustic wines (estate agent talk for rough) capable of some moderate ageing with a max life of about 10 years. The wine is most commonly mixed with Primitivo & Negroamaro.
Oak chips
Small pieces of oak wood used in fermenting or ageing wine instead of oak barrels. Oak chips are mainly used for ageing wine more quickly and also for adding vanilly, buttery or woody aromas to the wine.
Normally produced under temperature controlled fermentation in stainless steel vessels. Generally, requires a long ageing period in wood in order to soften. Trends are towards shorter periods in maceration and more bottle ageing.
A natural part of the ageing process; the result of oils exuding from the tobacco. .
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Bloom ...
Angel's share - The portion of a wine in an ageing barrel that is lost to evaporation.
Anthocyanin - Phenolic pigments that give red wine its colour.
Developed
Wine that has under-gone positive changes during its years of ageing. Wines can also develop after a bottle has been opened.
Dirty
Describes wine with foul, off-putting smells resulting from poor winemaking.
Wine: Rich, harmonious with the higher aroma intensity. It is suitable for the ageing and for the 'barrique' technology, as one of few white varieties.
Müller Thurgau (Riesling x Silvaner, Rivaner) ...
Reserva
In Spain, red wines designated as reserva have received a minimum of three years ageing prior to release, of which at least one must be in oak. Related terms include Gran Reserva and Crianza.
Moderately vigorous grapevine noted for high acid content allowing ageing in the bottle. Widely grown in Portugal where the fruit is used in the production of white "vinho-verde" wines, along with others such as the Trajadura.
Ullage: The natural evaporation through the wood of wine/spirit from ageing in casks or through the cork of bottles is called ullage.
Tannins are present in grape stems, pips and skins. Tannin also comes from oak ageing of wine. As the grape ripens on the vine so do tannins, making them less astringent. Bottle age also lessens tannins, which will eventually precipitate as sediment.
Conservation of a wine without removing the sediments during the ageing process
England : ...
Its heartland is still South Africa, where, when carefully vinified, it can provide expansive, full wines which, especially with a short sojourn in barrel, are capable of ageing in to a wine of notable grace and complexity.
Reserva
Spanish red wines that have received a minimum of three years ageing prior to release. At least one year must be in oak.
The quality of the wine depends on the naturequality of the clone and there are therefore wide variations in standardquality, depth of colour, flavour and ageing potential.lasting qualities.
Tannic wines are generally destined for prolonged ageing, during this period the tannins polymerize to form sediment and produce a good bouquet & give depth to a wine. Generally white wines require less than 0.04% tannin, reds 0.09 to 0.
Champagne, France
Provides weight, length and richness to the blends, as well as some muscularity at the finish and a smoky, meaty palate character. Contributes to ageing potential.
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This results in wines of low colour, unripe characters, lower alcohol levels and most importantly higher pH's which result in rapidly ageing wines.
Extract
Soluble non-volatile solids that are not sugars that can be found in wines . Particularly red wines have some extract that precipitates as sediment during ageing.
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Chocolate covered coffee beans, laced with the sweet notes of vanilla do double duty on the dark fruit profile. The tannin structure is well-integrated, but provides plenty of extension for further ageing.
 See also: Wine, Grape, Style, Aroma, Fresh
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