Wines to drink and wines to keep

Of course all wines are wines to drink. That being said, there are wines that should be drunk in their youth while others will benefit from aging. We will see the difference in the following paragraphs.

Wines to drink 

Wines that are ready to drink are generally the result of a short vinification, which means that there is fewer tannins, which is necessary for prolonged cellaring. These wines are usually harvested in the fall, bottled in the winter, and marketed in the spring. This process produces a fresh, light wine with a predominantly fruit focus that is ready to drink within a year. This allows the producer to sell his wine within a short period of time and thus avoids storing it in the cellar for a few years.

So, in short, these are fresh and easy-drinking wines that you enjoy drinking from the moment you buy them and that cost less than a wine to keep.

Wines to keep or aged wines

Often great vintages, they are quality wines that can age for several years in a cellar while improving. Several criteria are necessary for the development of these wines such as the grape varieties, the age of the vines, the terroir, the vinification, and the vintage.

Grape varieties 

Cabernet Sauvignon, Syrah, Nebbiolo, Sangiovese and Tempranillo are all rich in tannins and acidity. Chardonnay, Sauvignon Blanc and Riesling all have nice acidity and the sugar needed to promote longer cellaring.

The age of the vines

The older the vines, the more their grapes will give a more concentrated wine. 

The terroir 

A terroir with clay soil will produce a wine for long aging, powerful with firmness and a sustained color.

The vinification

It will be long, and it will produce more material since the skins of the grapes will be in contact with the juice for a longer time. The aging in oak barrels for up to 36 months gives the wine oxygen making it more resistant to water oxidation and giving it greater aging capacity.

The vintage

This actually means the year of the harvest. It contributes to the aging time since a good vintage will produce exceptional wines.

After aging in oak barrels, the wine is bottled and will stay there for up to two years before being put on sale. It arrives on the market three to five years after the harvest. It will be good then but over time it will improve even more and will become more complex, will develop secondary and tertiary aromas, Its taste, structure, smell and even its color will also change over time. Its color will change from red to orange for red wines and from white to amber for white wines.

These wines will be discoveries and pleasures for many years to come. So, to fully appreciate them, it is essential to keep them in optimal conditions

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