How to choose vintage wine

Withstand the more aged the better the wine, the wine market can not be aged more than 90%, the best drink in 2 years. The value of a vintage wine, the general price will be more expensive. Of course, conversely, the more expensive the wine, the wine when it is also more inclined to have more vintage ability, of course, stirred up by the high price of domestic wine not included. So if you want to buy some liquor store, wait until 7-8 years after the drink, but also still have to consider the economic aspects.

The basic concept of aged

To say our old problems, some basic concepts need to be clear, these basic concepts expressed a bottle of wine in the evolution of the entire life cycle. Wine in the bottle after bottle, a process of change, this process can be basically divided into two, by period, Suckling, recession.

Rise of the so-called, is a bottle of wine in the developed stage, not all the wine has such a stage, most New World wine, even though the top wines in the Shangshiyihou is also immediately drink a. But some of the old world wines, rose on the obvious of just came out is not suitable for drinking, or too sour imbalance, there is no odor or very close to several years to mature in the bottle, it becomes the perfect easy to read.

The Suckling is the perfect wine become relatively easy to read stage, which developed to the best and most balanced is called the peak time period. The wine had a peak after a period of decline began to slow and lose a lot of aroma, taste is also losing balance, into a recession, not suitable for drinking, even rancidity into vinegar.

Aged and preservation conditions

Vintage wine has been conducted of the problem, and found the greatest impact for the wine is aged in oxygen. It has been done an experiment, the wine-packing to six different tubes inside, 3 of which filled the other three only loaded half, leaving half of the air, and then plug plug good. Open the sample over different times showed that the air leaving the wine in vitro, only a few months a few years can become the same as the aged.

Wine in the bottle change is a slow process, the cork is able to slow through the oxygen, to continue to develop in the bottle of wine. Too bad the preservation of the environment will accelerate this process, let the wine mature too quickly, wine quality has become rough and may soon rancidity. Wine needs to light, no vibration, temperature 10-18 degrees, humidity at 70-80% of the ideal preservation conditions, placed horizontally. Other methods will accelerate the maturity of wine, and even a bottle of wine into vinegar.

Aged and wine types

To mainly high-end vintage wine dry red wine, sweet white wine, top dry white wine, vintage Champagne and Port wine.

Red wine contains tannins, tannin itself is anti-oxidant, so the article comes from China, the amount of tannin red wine net for aged wine has a more important role in capacity (of course not the more serious the better). Tannins need time to soften, and oxygen through a moderate amount of alcohol exposure and other substances which can generate new material reflecting the increased complexity of the wine. In addition to the new Beaujolais wine need to drink in a few months, most red wines are able to put 1-2 years no problem. Higher dry red wine also takes time for the Aged, allowed to develop into Suckling.

Usually a dry white wine to drink on the market in, and can open bottles of drink, but not white wine tannin, relatively short time can be aged. Of course, some very top of the white wine can be aged for a long time, but it is very rare. Sweet white wine, most have some vintage ability. No Year's champagne is aged no longer needed, listed on the drink. But some expensive non-vintage Champagne, Vintage Champagne and the famous Champagne (Cuvee Prestige) can be aged 10-20 years, or even longer. With the vintage, champagne will be more subtle, but gradually lost its vitality and strength.

Port wine is rather special, which itself is produced after a very long time aging, can be aged in the bottle to continue a long time, especially in the year Port wine. But now relatively rare in the domestic market.

Year of vintage wine

The quality of the wine year determines the wine's good or bad, also determine the corresponding capacity of aged wine. If this year damp, thin and water over grapes, this wine year in general will be instant and not aged. Hot and dry years, thick-skinned grapes, the wine tannins lead to strong ability to better aged.

Capacity mainly depends on the wine is aged wine, "potential", it comes from the wine's tannins, acidity, aroma substances, the more good wine, which the more of these components, thus corresponding to gain more through the Aged and more complex components. Talk about in front of some of the factors affecting the aged, specifically to understand how long a wine can put the best way is to try him. Of course, require some experience, the best way is to buy a dozen bottles of wine every 3-6 months to open a bottle, take a look at development. Simply the way is open a bottle of wine, drink slowly, if at a very long time, it maintains a stable Jiegou of words, can put a Jiu Shi Jian.

Aged and grape varieties and origin

Grape varieties for wine aged for a greater impact. Said tannin is the ability of red wine age more important indicator of different grape varieties, have thin skin with thick, lead to many different wine tannin, corresponding also affected the ability of the wine's vintage.

The white grape varieties, most of the white wine is not aged, and for certain specific varieties of origin, some are good vintage ability.