We know that a relatively high-quality wine has a strong aging potential, the greater the aging potential, the longer they can be stored, the lowest aging potential of a wine is only about five years, and the long can be ten, twenty, or even fifty years. So what does it have to do with it?
Grape varieties are important, and most red grape varieties have much more ageing potential than white wine varieties, including Cabernet Sauvignon, Pinot Noir, Tempranillo, Mourvèdret, etc., while some fortified wines such as Port and Madeira also have great ageing potential. In contrast, grapes such as Merlot, Zinfandelle, Barbera, Grenache, Malbec, Sauvignon Blanc and others have a mediocre ageing ability and are best drunk early.
In addition to variety, vintage is also very important, and a good vintage can greatly expand the aged vintage, as evidenced by the fact that it has been 42 years since the 82-year Lafite and still maintains a very high level of popularity. This wine can be aged for more than fifty years.
Tannins and acidity are also related to ageing potential, and the tannins themselves act as antioxidants, so the higher the tannin content, the longer the aging time will be. The same is true for acidity, which can also age the wine for a longer period of time, as it gradually decreases over time.
Sweet white wines are similar to fortified wines in that they have a strong ageing ability, usually more than 10 years, and similar to the super noble rot wine of Tokoy, Hungary, and the adult potential can be compared to even the best dry red wines.
Of course, Bairui International believes that the aging potential is only one factor in buying or investing in wine, and more importantly, the taste and balance of the wine itself are the key to attracting consumers.