What happens to wine over decades? A glimpse into the treasure chambers of château cellars.
In the cool, humid cellars of the great châteaux, treasures slumber that outlast generations. Bottles whose labels have faded, whose corks are slowly yielding, but which have undergone a transformation inside that belongs to the most fascinating phenomena of the wine world.
What happens to wine over decades? Chemically speaking, it's a slow oxidation process where tannins polymerize and precipitate as sediment, acids combine with alcohol to form complex esters, and primary fruit aromas transform into secondary and tertiary notes.
A young Bordeaux might smell of cassis and cedarwood. After twenty years, aromas of leather, tobacco, truffle, and damp forest floor develop. After forty years, notes of tar, dried herbs, and an almost otherworldly sweetness may emerge. The wine now tells not only of its origin but of its journey through time.
Not every wine is made for eternity. The ability to age depends on several factors: acidity, tannin, alcohol, extract, and – not to be underestimated – the quality of the cork. A wine with too little structure becomes bland; one with too much remains closed. The great vintages find the perfect balance.
Storage is crucial. Constant temperatures around 12-14 degrees, high humidity, darkness, and stillness – these are the conditions under which wine ages optimally. Any deviation can undo years of development. The professional cellars of the châteaux have provided these conditions for centuries.
Opening an old vintage is an act of reverence. You never know exactly what to expect. Sometimes the wine is past its peak; sometimes it reveals a complexity that leaves you speechless. In any case, it's an encounter with history – a sip from another time, preserved in glass and cork.
