Yes, you can age wines that have undergone carbonic maceration. While these wines are typically known for their youthful and fruity characteristics, they can also develop complex flavors and aromas with age. Understanding how carbonic maceration works and its impact on aging can help you determine which wines are suitable for cellaring.
What is carbonic maceration?
Carbonic maceration is a winemaking technique where whole grapes are placed in a sealed container filled with carbon dioxide. The grapes undergo intracellular fermentation, a process that produces fruity and floral aromas without extracting tannins from the grape skins. This method is commonly used in making Beaujolais Nouveau and other light-bodied red wines.
How does carbonic maceration affect wine aging?
Wines that have undergone carbonic maceration are typically low in tannins, which are compounds found in grape skins that provide structure and aging potential. As a result, these wines are often best enjoyed in their youth when their fruity and fresh flavors are most pronounced. However, some wines made using carbonic maceration can still benefit from aging under the right conditions.
Factors to consider when aging wines with carbonic maceration
- Grape variety: Some grape varieties used in carbonic maceration wines, like Gamay or Grenache, can age well due to their inherent characteristics.
- Winemaking techniques: The specific winemaking techniques used, such as oak aging or extended maceration, can influence a wine’s aging potential.
- Vintage: Certain vintages may produce wines that are more suitable for aging than others due to weather conditions and grape ripeness.
- Storage conditions: Proper storage conditions, including temperature, humidity, and light exposure, play a crucial role in the aging process.
How to determine the aging potential of wines with carbonic maceration
While wines made using carbonic maceration are generally best consumed young, some bottles may surprise you with their aging potential. Here are some tips for determining whether a wine is suitable for aging:
- Consider the grape variety and region: Some grape varieties and regions are known for producing wines that age well, even with carbonic maceration.
- Read reviews and tasting notes: Look for professional reviews or tasting notes that mention a wine’s aging potential.
- Taste a young bottle: If you enjoy the wine’s youthful characteristics, it may be worth cellaring a few bottles to see how they develop over time.
- Consult a wine expert: Wine professionals can provide valuable insight into a wine’s aging potential based on the winery, vintage, and winemaking techniques used.
Best practices for aging wines with carbonic maceration
If you decide to age wines that have undergone carbonic maceration, here are some best practices to ensure optimal aging conditions:
- Store the bottles on their side in a cool, dark, and humid environment to prevent oxidation.
- Keep the temperature consistent, ideally between 55-60 degrees Fahrenheit (13-15 degrees Celsius).
- Avoid storing the bottles in areas with strong odors or vibrations that can negatively impact the wine.
- Monitor the bottles regularly and taste them periodically to track their aging progress.
Examples of wines suitable for aging with carbonic maceration
While most wines made using carbonic maceration are best enjoyed young, some bottles can surprise you with their aging potential. Here are a few examples of wines that can age well despite undergoing this winemaking technique:
- Older vintages of Beaujolais Cru wines, such as Morgon or Fleurie, known for their complexity and aging potential.
- Certain Spanish Garnacha wines that exhibit depth and structure, even with carbonic maceration.
- Selected Pinot Noir wines from Oregon or New Zealand that can develop tertiary aromas and flavors with age.