Sunday, December 13, 2009

PostHeaderIcon Wine and aging

Although in Spain there are many different types of wine, young, fermented in oak, oak, Crianza, Reserva, Gran Reserva, ... the end the main difference lies in having wines aged or without aging.

The oak aging adds structure and tannins to wine, prolongs life and enables them to develop their bouquet. The type of barrel, new, second or third year or older, the type of oak or background (French, American, Russian ...), level roasting and residence time affect the perceptions we receive from wine.

Not all wines won over by the oak barrels, it is usually those with more structure and make the barrel to get new precursors of olfactory and especially through micro-oxygenation process that occurs in the wine by the entry of oxygen through the pores of the wood. This micro-oxygenation helps polish the edges of the wine, although the barrel also brings their own tannins.

The American oak is more compact and has fewer pores than the French. With that, the micro-oxygenation is lower and the wine develops more slowly. The French oak tannins and brings more wines evolve more quickly. One element that determines the choice of oak barrels is that French is much more expensive than the American. As for the contributions, the French oak leads to spicy, pepper, cloves, sandalwood, cedar, while the American oak often provides aromas of coconut, vanilla, etc..

There is also the aging in bottle. The wine once bottled, is continuing its process of evolution through what is known as a reduction in the bottle. He came, deprived of oxygen, fades the edges derived from grape tannins and accommodation in the barrel and makes the different elements are harmonized and integrated. However, when the time period in the bottle is big results, just opened the bottle, tasting notes unattractive, with hints of old leather, animal skin sweaty, and generally a series of aromas that are often called animal smells or cavalry. So they say, that once the wine bottle has been opened, it is good to breathe because the air, many of these scents tend to disappear.

Over time, some of the substances in Elvin, including those colored red wine, tend to settle in the bottom of the bottle. Therefore it is advisable to decant these old bottles. To this end, the bottles are left to stand upright for at least 24 hours and then usually poured carefully into the decanter. The fact of the slop is to clean the wine lees, but not necessarily oxygen, and that with a proper cup and a bit of time is usually enough to open the older wines. Decanting is often confused with aeration (jug) that has a different purpose, provide a strong contribution of air to oxygenate wine quickly and lessen the possible edges that usually have. This is convenient to much of modern wines aged in new wood, especially with young people who either have enough time in the bottle.

Source: Paco Higón

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