Bottle-aged
Description of the character of a wine derived from its maturation period in bottle.
Bottle aging
The maturation period of a wine after bottling that allows some of its components to mature and a bottle-aged bouquet to form.
All Port can be divided into two main categories: wood-aged Ports and bottle-aged Ports. Within these categories are numerous styles. The best known style of wood-aged Port is Tawny Port, the best known style of bottle-aged Port is Vintage Port.
First, bottle-aged red wines commonly have a lot of crud at the bottom, and careful decanting separates this from the wine. Second, decanting exposes the wine to air¾lets it 'breathe'¾which may or may not allow the wine to express itself more fully.
bouquet
Another term for the smell of a wine. It is used by many to refer specifically to older, bottle-aged wines and their complex, age-derived aromas.
Bouquet: Often used interchangeably with the word aroma. Some tasters use the term to specifically refer to the scents of a bottle-aged wine, which includes the complexities beyond the fruit aromas of a young wine.
First, there are two types, those primarily aged in bottles and those primarily aged in wood casks. Wood-aged Ports are ready to drink upon release whereas the bottle-aged Ports require several years of aging prior to release. Simple so far? Fine.
is blended from a variety of grapes and usually from several harvest years, there are a myriad of styles and names for different ports. However, for our purposes, it is only necessary to divide port into two categories - barrel-aged or bottle-aged.
The Hunter Valley region of New South Wales is particularly well-known for its bottle-aged Semillon, with the wine developing a deep golden colour and flavours of honey and toast in a full-bodied, longlasting palate.
 See also: White, Red, Full, Wine, Barrel
  
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