Which wines get better with aging and what makes them age worthy?
Most of the wines on the market are produced/designed to be enjoyed young. They are aged in their wineries for a couple of years and then released to the market to be drunk shortly after.
Few wines, mostly red, have the potential to age “gracefully” thanks to having the right levels of four main components: tannins, acidity, alcohol, and sugar.
What makes wine age beautifully? First the wine should be complex to begin with when it comes to structure, aromas and flavors. The wine should have high levels of tannins (what causes the bitter and dry feeling when drinking red wine)- which soften as the wine ages- as well as high acidity. Examples of red wines that benefit from aging are Nebbiolo, Sangiovese, and Cabernet Sauvignon.
A Lebanese wine that no doubt stands out when it comes to age worthiness is that of Chateau Musar. The “Chateau Musar Red” wine (a blend of Cabernet Sauvignon, Carignan and Cinsault) is at its best aged 20 to 50 years and can mature into fantastic wine- pending proper storage.
You can find a more elaborate and detailed article about Wine Ageing here
thewineofthings.com 