Food and Wine Pairing : A Sensory Experience

160 Chapter 7 Wine Texture Characteristics: Tannin, Oak, and Body

Table 7.3 Wine Examples with Aging Potential

Cellaring Time White Wines Red Wines

Short-term Aging

(1 to 5 years)

Burgundy, Chablis, Chardonnay,

Gavi, Gewurztraminer, Graves,

Pinot Grigio, Pouilly-Fume ́,

Riesling (dry and sweet), Rioja,

Sancerre, Sauvignon Blanc

Barbera, Beaujolais, Bordeaux, Burgundy,

Cabernet Sauvignon, Cahors, Chianti,

Chianti Classico, Crozes-Hermitage,

Dolcetto, Lemberger, Malbec, Merlot,

Nebbiolo, Pinot Noir, Rioja, Syrah,

Zinfandel

Intermediate Aging

(5 to 10 years)

Burgundy, Chablis, Chardonnay,

Chaˆteauneuf-du-Pape,

Gewurztraminer, Graves,

Hermitage, Pouilly-Fume ́,

Riesling (dry and sweet), Rioja

Barolo, Barbaresco, Bordeaux, Burgundy,

Cabernet Sauvignon, Cahors,

Chaˆteauneuf-du-Pape, Chianti, Chianti

Classico, Coˆte Roˆtie, Hermitage, Malbec,

Merlot, Nebbiolo, Pinot Noir, Rioja, Syrah,

Zinfandel

Long-term Aging

(more than 10

years)

Barsac, Burgundy, Chablis,

Chardonnay, Chaˆteauneuf-du-

Pape, Riesling, Sauternes

Amarone, Barolo, Barbaresco, Bordeaux,

Burgundy, Cabernet Sauvignon,

Chaˆteauneuf-du-Pape, Chianti Classico,

Coˆte Roˆtie, Hermitage, Merlot, Nebbiolo,

Pinot Noir, Rioja Reserva, Syrah,

Zinfandel

cellar. Alcohol, tannin, acid, grape varietal, and methods of vinification all impact a wine’s

aging potential.

Short-term cellaring generally involves a period of one to five years. These are wines

that can be consumed at any time during this period with some interesting changes over

time. Intermediate-term cellaring ranges from five to ten years. Wines that fall into this

category will provide rewards for moderate aging and will become more subtle and refined,

developing a bouquet. Some wines need long aging to mature to a point where their depth

of character is exposed. These are wines that will survive an aging process of more that ten

years in a cellar with substantial smoothing of texture and change of character. The wines

in this group should be from the best vintages and producers. Table 7.3 provides some

suggested types of white and red wines that may benefit from each level of cellaring.^18

A recent trend in both New and Old World wines is to use a modern technology

known as micro-oxygenation to obtain softer tannins and easier drinking in young wines. In

this process, oxygen is added to wine in two phases. The first is during the period lasting

from the end of the primary alcohol fermentation until the start of the malolactic fermen-

tation. This first stage is called polymerization and works to condense dry tannins, resulting

in wine color stabilization and the elimination of harsh wine tastes. The second addition

period follows the malolactic fermentation phase. This stage is called harmonization and

creates a continuous softening of the tannins; it can also solve problems involving unpleasant

odors. A main feature of this process is its ability to reduce the tannin levels in young red

wines to levels of wines with greater maturity.

A further method of lowering tannin levels in younger wines is the practice of early

harvest in warmer climates. Combining this process with the micro-oxygenation process

creates a smoother, less harsh wine that retains deep and stable color typical of the varietals.