There is a remark that goes like that: a good wine must be aged first of all, and then enjoyed/sipped. This line of thought, in fact, comes from the old wine world. When people say that are referring to the wine produces in places such as France, Italy, Spain and Portugal. If we historically analyze Europe’s past centuries, we will realize that it has always dictated “rules” regarding finesse and culture. Despite new world’s wine traditions being based and focused more on the consumers’ needs and fine quality of their products, they are reaching higher ground in modern preferences alike.
When talking about the longevity of wine, we can say that it will always fluctuate. That is because, good wines, well stored in special cellars, can last up to 50, 70 years or more. Others however may hardly last a year or so.
White wines, generally speaking, must be quickly consumed shortly after maturated, as freshness is lost, in due time. Most reds are capable of longer longevity – like five years, for example – but what will determine how long it will survive, surely is its structure. Spark wines must be drunk shortly after bottling, as aging is due to occur in the wine cellar.
If the wine presents floating residues within content; it must be decanted – in other words – the bottle must be put to rest for time being, so then is residual scrapped off.
A widely known practice, when talking wine bottle opening, it’s to never hollow the cork to its very end, as crumbled bits could fall in. Another tip is to, never, in any situation; shake the bottle, if the wine is older than five years, because time makes sediments develop in wine. Once opened the bottle must be consumed quickly; preferably, in the same day, because by the time it comes in contact with air, it starts to deteriorate.