Understanding wine often entails a grasp of culinary science. For instance, the richness of a full-bodied wine arises from its alcohol content, which imbues it with viscosity, while tannins from grape skins and seeds impart structure and a denser mouthfeel. The longevity of a wine can be impacted through a few diffrent factors. The main ones being: oxygen, acidity, tannins, alcohol level, and residual sugar.

Why Oxygen Matters

Delving deeper, oxygen plays a pivotal role in winemaking, yet its excess can mar a wine’s character. When oxygen infiltrates the winemaking process excessively, it saps the wine of its vibrancy, resulting in lackluster vintages. Chemical oxidation occurs as oxygen interacts with phenols, yielding compounds like quinone and hydrogen peroxide, which degrade the wine’s desirable attributes, leaving behind unpleasant aromas and muted colors.

In the last 5 years, we have seen a creative solution to the problem of oxygen, and it has been wineries aging their bottles at the bottom of the ocean. The practice was inspired by bottles found by divers exploring old shipwrecks, and the brave connoisseurs who tried these buried treasures. Delighted by their preservation after being long submerged, it has now opened a door to new oppertunities for winemakers.

Unlocking the Secrets of Wine Aging: From Cellar to Glass

The Factors that Influence Aging

Choosing wines for aging requires attention to specific characteristics: acidity, tannins, alcohol level, and residual sugar.

  1. Acidity is a fundamental characteristic for wines intended for aging. If a wine lacks sufficient acidity from the outset, it risks falling flat over time.
  2. Tannins, derived from grape seeds, skins, and oak aging, contribute to a wine’s structure. A well-balanced presence of tannins ensures gradual smoothing over time, enhancing the wine’s overall harmony.
  3. Alcohol content inversely affects acidity; lower alcohol levels are generally preferable for aging potential. Aim for an alcohol by volume (ABV) below 13.5% to maintain balance and longevity.
  4. Residual sugar is a hallmark of enduring wines such as Port, Sherry, Sauternes, and Riesling. These lusciously sweet varieties offer a delightful treat, perfect for indulgent evenings and essential additions to any wine cellar.

Thus, wines with balanced acidity and tannins, moderate alcohol content, and residual sugar, such as Port, Sherry, Sauternes, and Riesling, are prime candidates for cellaring.

Conversely, white wines and rosés, with their limited fermentable material, are best consumed promptly to preserve their delicate flavors. Wines, like Rosé, Pinot Grigio, and Sauvignon Blanc, lack the structural elements conducive to aging and are best enjoyed shortly after purchase. While aging is possible for these lighter wines, significant flavor evolution is unlikely within a few years.

Why Do People Store Wine?

People store wine for a myriad of reasons, each driven by a desire to enhance their wine experience. While the majority of wines are crafted for immediate consumption, a small fraction possesses the potential to evolve and mature with time, offering a nuanced and enriched flavor profile. This transformation, facilitated by intricate chemical reactions between various components within the wine, entices enthusiasts to embark on a journey of exploration through long-term storage.

Beyond the allure of tasting a well-aged bottle, the practicality of having a curated selection readily available for any occasion cannot be overlooked. Whether it’s anticipating a celebratory moment or simply indulging in the pleasure of a perfectly aged vintage, storing wine becomes both a hedonistic pursuit and a strategic investment. From tracking the evolution of a single wine over years to savoring the mystery and depth of an aged bottle, the art of wine storage embodies both anticipation and reward, inviting enthusiasts to unlock the secrets held within each carefully preserved bottle.

How to: Store Your Wine

To maintain wine’s quality during storage, it’s crucial to control temperature, light exposure, and humidity levels. Ideally:

  • Wine should be stored between 50 to 68 degrees Fahrenheit, as temperatures too low can impair flavor, while higher temperatures accelerate flavor degradation.
  • Consistency in temperature is key to prevent fluctuations that may cause wine to expand, drawing oxygen through cork fissures and compromising its quality over time.
  • Minimizing light exposure, especially for sparkling wines, helps preserve flavor integrity, necessitating storage in darkness.
  • Proper humidity, slightly moist, is vital to keep corks hydrated, preventing air leakage and maintaining taste and aroma.
  • Storing wine on its side or at a slight angle will aid the corks preservation, ensuring direct contact with wine and consistent moisture.
Open Wine Bottle

Storing Bottles Once Open

Determining the ideal storage duration depends on various factors, including wine type, vintage, and personal preference. Generally, red wines benefit from aeration before serving to enhance their complex flavors, whereas white wines are less receptive to prolonged exposure to oxygen.

Preserving opened bottles requires vigilance against oxygen exposure, the chief culprit behind wine deterioration. Employing techniques such as vacuum sealers and inert gas sprays can extend the lifespan of opened bottles, ensuring they retain their allure until the next indulgence.


In conclusion, delving into the world of wine unveils a rich tapestry of flavors and complexities intertwined with culinary science. From the interplay of acidity and tannins to the delicate dance of oxygen in winemaking, each element contributes to the character and aging potential of a wine. Understanding the factors influencing aging, from acidity and tannins to alcohol level and residual sugar, guides the selection of wines suitable for cellaring. With vigilance and care, both opened and unopened bottles can be preserved, allowing wine enthusiasts to savor their favorite vintages and create memorable moments for years to come.