Learning Goal - Wine ageing
5 important questions on Learning Goal - Wine ageing
Oak cask or not?
What is the purpose of wine ageing?
- The wood should never totally conceal the aromas or flavor of the wine.
- Add extra organoleptic notes, aromas: coffee, vanilla, wood, smoke, burnt materials, cedar.
- Strengthens the structure of the wine; provides wood tannins (softer than grape tannins).
- Slowly oxidize the wine. Oak is porous--> oxygen can go through and allow tannins and anthocyanins to combine. Consequently, the color of the wine is stabilized, and the tannins are softened.
What types are aged in oak?
- Full-bodied white wines--> a few months.
- Full-bodied red wines-->2 or 3 years
- Domplex sweet wines-->more than 10 years
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No aged for light wines
lose its youthful, fruity character and will undo the freshness.
What are the 3 main factors impacting wine ageing?
- Type of cask: French-->most great wines; American--> stronger aroma and sweetness (coconut aroma).
- Toasting of the cask -->heavy (woody, spicy, smoky, coffee, caramel). ; light (vanilla and helps to "pump" more natural tannins from the oak).
- New (more tannins from the wood and more aroma) or old cask (previously used for ageing other wines-->less tannins from the wood and less aroma).
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