Yes, you can age wines that have undergone extended maceration during fermentation. Extended maceration is a winemaking technique where the grape skins are left in contact with the juice for a longer period of time than usual, resulting in wines with more color, tannin, and flavor extraction. While wines that have undergone extended maceration may require more time to mature and develop, they can still benefit from aging in the right conditions.
Factors to consider when aging wines with extended maceration
- Tannin levels: Wines that have undergone extended maceration tend to have higher tannin levels due to the prolonged contact with the grape skins. Tannins are compounds found in grape skins, seeds, and stems that contribute to the structure and aging potential of a wine.
- Acidity: Acidity plays a crucial role in the aging potential of a wine. Wines with higher acidity levels tend to age better as they help preserve the wine’s freshness and balance over time.
- Alcohol content: The alcohol content of a wine can impact its aging potential. Wines with higher alcohol levels may age differently than those with lower alcohol levels.
- Flavor profile: Wines with extended maceration often have more concentrated flavors and aromas. These intense flavors can evolve and develop over time, creating a more complex and enjoyable drinking experience.
How to properly age wines with extended maceration
When aging wines that have undergone extended maceration, it is essential to consider the following factors to ensure optimal aging conditions:
- Storage: Store the wines in a cool, dark place with consistent temperature and humidity levels. Avoid storing the bottles in direct sunlight or near sources of heat or vibration.
- Orientation: Store the bottles horizontally to keep the cork moist and prevent it from drying out, which could lead to oxidation.
- Temperature: Aim to store the wines at a consistent temperature of around 55-60 degrees Fahrenheit (13-16 degrees Celsius) to promote slow and steady aging.
- Humidity: Maintain a humidity level of around 70% to prevent the corks from drying out and allowing air to seep into the bottle.
- Light: Keep the wines away from direct sunlight or strong artificial light, as UV rays can degrade the wine and affect its aging process.
How aging affects wines with extended maceration
As wines with extended maceration age, they undergo a series of chemical transformations that can enhance their flavor profile and overall quality. Here are some ways aging can impact wines that have undergone extended maceration:
- Softening of tannins: Over time, the tannins in the wine can mellow and become more integrated, resulting in a smoother and more balanced mouthfeel.
- Development of secondary and tertiary aromas: With age, wines can develop complex aromas and flavors beyond the primary fruit characteristics, such as notes of leather, tobacco, and spices.
- Increased complexity: Aging can help the wine’s flavors and aromas evolve and intertwine, creating a more nuanced and multi-layered drinking experience.
- Improved structure: As the wine matures, it can develop a more harmonious balance of acidity, tannins, and alcohol, resulting in a more well-rounded and enjoyable wine.
Common misconceptions about aging wines with extended maceration
There are some misconceptions surrounding the aging potential of wines that have undergone extended maceration. Here are a few common myths debunked:
- Extended maceration wines are undrinkable when young: While wines with extended maceration may be more tannic and astringent when young, they can still be enjoyable with proper decanting or aeration.
- Extended maceration wines do not age well: On the contrary, wines that have undergone extended maceration can age beautifully and develop complex flavors and aromas over time.
- Extended maceration wines must be consumed young: While some wines are meant to be enjoyed young and fresh, others with extended maceration can benefit from aging to reach their full potential.