Posted on 04 February 2011.
How long do I have to wait to enjoy a wine after making?
There is a widely circulated belief that the longer you keep a wine bottle, the better will the wine get. It is not necessarily this way. Let us see why we are actually storing the wine in the first place, and then you will be able to understand the importance of the time kept between preparing the wine and drinking it.
Time is give in order to age the product to make it better than the original. This is not applicable only to wine, but also to cheese, to meet, and so on. This aging habit originates in the past because people back then has to use whatever available for making the wine. Because, they depended totally on the Providence for what their mix for wine was, they needed to give sufficient time to the wine to age to become palatable. This time that was given to the wine to become palatable post fermentation has come to be known as aging period.
This theory has been proved by the fact the there are many old wines sold today (above 50 years or so) which are completely drinkable. However, this might not be so because the wine was okay when it was bottled; rather it was too harsh for consumption, so harsh that it took some 20-50 years to become palatable. Some need 100 years to become ‘good wines’ – and you can imagine how much money you will need to keep wine for so long in storage.
Applying today’s modern technology grapes cultivation has seen a lot of changes, as has the production of wine. Today, wine can be drunk almost as soon as it is bottled, though some of the wines would benefit by aging it a few years. There is a demand for wines that need long ‘incubation’ period, but the world is moving fast into the era when they want a fresh wine on the table without worrying when it was bottled and how long would I have to wait before I can have it.
There are some wines which will need some 2-3 years to reach their peak potential while some take about 5-7 years to reach that level. The critical point is to know about what time each type of wine needs to fulfill its potential or you will loose the wine bottle. There are many people who hang on to a ‘good’ bottle of wine for years and years, only to find out then they open it that it has separated into sediment and some inconclusive liquid.
The best time to wait before you have your wine is at best a few years from the bottling, unless it is mentioned otherwise. Do not get into the idea that the more the wine is kept the better it would taste. That period of time is over. The modern technology of wine production and the grapes we grow today, do not need decades of aging before developing into a world-class wine.
Hence, enjoy your wine as soon as you can!
Posted in Winemaking Tips
Posted on 16 February 2010.
Here are some basic tips for bottling and aging your wine at home. First, a cool environment for storing wines would be ideal because it reduces the effects that oxidation will have on the wine. This is the main reason why you need cool temperatures to store your wines, and why many experts in how to make wine from the home recommend that you store your bottled wine completely out of direct sunlight. You may have noticed that even commercial wineries often store bottled wine in dark cellars or basements. This lessens the incidences of oxygen production in the bottled wine that could alter the taste, often for the worst.
Follow this important rule but don’t get too worried about simple changes in the temperatures where your wine is being stored. A few degrees higher or lower in the temperature scale will have minute effects on your bottled wine that would not be discernible. But, when learning how to make wine from home, it is important to prepare a storage area in advance so that you are not wasting time fretting around for a cool place to store your wine.
It should be quite obvious to you that temperature fluctuations can really be harmful to your bottled wine. This means that a room with a 65 degrees Fahrenheit stable temperature is always preferable to a room whose temperatures are indeed cooler than 65 degrees but will fluctuate from 65 down to 50 then back up again to 65.
Insane temperature fluctuations like this are a challenge for the home wine maker because often it is difficult to find storage at home where cooler temperatures can be controlled to a stable range. Therefore, it is important when undertaking how to make homemade wine that will be good to taste, to prepare the storage area in advance.
Rapid changes in temperature will change the flavors quite significantly. The aromas will wear down, the wine will taste bland, and maybe your bottled wine will lose that character you were seeking for that bottled wine variant. Though your bottled wine may be able to put up with one night of temperature fluctuations, when the temperature flux occurs over a longer period, the stored bottled wine will eventually wear down under these kind of stresses.
When the temperature rises, the wine itself will expand and so in turn, will the wine bottle itself. You will not notice this change because the wine bottle will not balloon out of phase. But natural physics tells us they both will indeed react this way to higher temperatures. When temperature falls, the wine and bottle will then contract. The wine does not expand and contract at the same rate as the bottle though they are subjected to the same temperature in the room. The wine itself tends to expand and contract more than the bottle it is in.
Posted in Winemaking Tips