How Wines Develop During Ageing

Ageing is a chemical process driven by oxygen exposure and time. In the bottle, the oxygen that accompanied bottling is consumed; oxygen-linked tannins polymerise and fall out as sediment; acids combine with alcohol to form esters and create complex aromas. Primary fruit fades, making way for tertiary bouquet. Tannins soften and precipitate. Wines with high acidity and tannin have the greatest ageing potential — these are the defence mechanisms against oxidation. Improper storage (heat, light, vibration) can ruin a wine within months. Ideal cellar temperature is 12–14 °C with high humidity, darkness, and stillness.