It's often thought that if a wine is highly acidic when young, it will age well and last longer. However, this idea is only sometimes accurate. Acidity isn't the only factor that determines how well a wine ages. Even though a wine is less acidic, it will still age well. The relationship between acidity and a wine's ability to age is more complex than it seems.
Talking about wine acidity:
As wine gets older, its acidity slowly decreases. This happens because some of the acids in wine mix with alcohol or settle out in the cold, like tartaric acid. The flavors of the wine change, too. The fresh, fruity taste can turn into flavors like forest, mushroom, musk, or even honey in white wines. The color of the wine fades, and for red wines, the tannins that make it taste dry become smoother, and any bitter taste gets weaker. Like people, old wines are different from what they were when they were young. However, the best wines can become even more extraordinary and offer a unique taste experience as they age.
Acidity is a crucial factor in wine aging, but it's not the only one. For red wines, anthocyanins and tannins in grape skins also contribute to longevity. That's why tannic reds generally age better than light reds and often better than white wines, although there are quite a few exceptions. Sweet white wines usually have an advantage over dry wines when it comes to aging. How wine is made (vinification) and aged (élevage) is also essential. Oxygen can prematurely spoil a wine – except for certain types like Vin Jaune or Sherry.
How a wine changes in the bottle can vary, and if the wine is exposed to air, these changes might not be desirable.
1952 in Champagne: A surprising year.
The 1952 champagne vintage was initially not expected to be great because it lacked acidity and had too much rain. But surprisingly, the wines turned out to be very good, strong, and flavorful. For example, the famous Bollinger Champagne House started its RD series with the 1952 vintage, and wines like Château Montrose from that year were still tasting great 60 years later.
On the other hand, the 1937 vintage, which had high acidity and good alcohol content, also aged well over time. The 1973 vintage, despite having low acidity, was considered exceptional and was even served at Prince Charles and Princess Diana's wedding in 1981. The 1976 vintage was also excellent and continued to be great after many years.
Low acidity and wine aging.
Low acidity in wine can make it more vulnerable to microbial attacks, especially from brettanomyces. In the past, particularly in great vintages, the pH levels in wines were lower, which helped preserve them. And we can still enjoy these legendary wines today. The takeaway? It's always worth opening, sharing, and enjoying a good bottle of wine! Remember, it's usually better to drink a wine too young than too old.
>> A wine to try: 1983 Châteauneuf-du-Pape.This was one of the best vintages of its time and is still fantastic today. At its release, it was criticized for low acidity due to high temperatures in the spring and especially in August. But it turned out to be a great example of a wine that aged well despite this.