Is it true that all wines improve with time?

Wine is one of the few beverages capable of improving over time . Whiskey doesn't, and neither does beer. But, it's worth clarifying, not all wines develop in the bottle. In fact, most are designed from the very beginning to shine when young, within two or three years of harvest.

How do you know if a wine has aging potential? Let's start with those that don't. This is the case with rosés and sparkling wines made using the Charmat method . Both should be consumed as close to their release as possible , as these wines are designed to highlight the freshness of the fruit, its aromas, and flavors.

The aging potential of a wine is associated with several factors. The first of these is the health of the grapes used to make it, something that is impossible to determine from the bottle itself. In any case, through the experience of aging bottles, one can begin to recognize labels that tend to mature well thanks to the care of their raw materials, regardless of the factors that follow.

Alcohol acts as a preservative: the higher the alcohol content of a beverage, the greater its protection over time. This is especially true for spirits; in wine, it contributes to its preservation, but it's not sufficient to guarantee its development in the bottle.

One of the main guarantors of aging is acidity. Good natural acidity favors the development of the wine in the bottle, resulting from chemical changes in components such as anthocyanins (which give the wine its color) and polyphenols . Acidity—the acidity that makes us salivate as soon as the wine reaches the palate—is key in all wines, especially whites.

Reds, on the other hand, have tannins in their favor: components that give wine structure and promote good aging. These are found in the skin of the grapes, but can also reach the wine through barrel aging.

But beware: excessive aging can be counterproductive . This is the case with wines with excessive contact with wood, where the wood "masks" the presence of the fruit, resulting in wines that decline prematurely.

What must evolve in a wine is its fruity character, where primary or secondary aromas become tertiary aromas. If a wine has "lost" its fruit, there's nothing left to grow in the bottle . The future of a wine depends on the balance between acidity, rich fruit aromas, and tannin structure.

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