When a Wine Should Be Drunk

Judging a wine's drinking window requires understanding how it develops. Young wines are dominated by primary aromas: fresh fruit, flowers. With ageing, secondary aromas develop through fermentation and tertiary aromas emerge — complex notes of mushroom, leather, dried fruit, nuts and earthy tones. When the fruit fades and the primaries disappear without being replaced by tertiaries, the wine is past its peak. Signs of a wine past its best: brown rim in the glass, dull fruit, an oxidised aroma of rancid or sherry-like character. Simple and light wines are drunk young; complex, structured wines reward patience.