When it comes to aging potential, natural wines and conventionally produced wines can have different characteristics and outcomes. Here, we’ll explore the key differences between the two types of wines in terms of aging potential.
What are natural wines?
Natural wines are made with minimal intervention in the vineyard and winery, using organic or biodynamic farming practices. These wines are typically made with native yeasts, little to no sulfites, and limited additives or manipulations.
What are conventionally produced wines?
On the other hand, conventionally produced wines are made using more interventions in the vineyard and winery. This can include the use of pesticides, commercial yeasts, sulfites, and additives to control fermentation and stabilize the wine.
Key differences in aging potential
- Tannins: Natural wines tend to have lower levels of tannins compared to conventionally produced wines. Tannins are compounds found in grape skins, seeds, and stems that help with aging potential. Wines with higher tannin levels can age well over time.
- Acidity: Natural wines often have higher levels of acidity due to minimal intervention during the winemaking process. Acidity can help preserve a wine’s freshness and structure over time, contributing to its aging potential.
- Sulfites: Conventionally produced wines typically have higher levels of sulfites, which act as a preservative and antioxidant. Sulfites can help prolong the shelf life of a wine and improve its aging potential.
- Micronutrients: Natural wines may contain a higher concentration of micronutrients and antioxidants from the grape skins, as these compounds are not filtered out or stripped during production. These compounds can contribute to a wine’s aging potential by providing additional stability and complexity.
Factors affecting aging potential
Several factors can influence a wine’s aging potential, regardless of whether it is natural or conventionally produced:
- Grape variety: Different grape varieties have varying levels of tannins, acidity, and other compounds that can affect aging potential. Some grape varieties are known for their ability to age well, such as Cabernet Sauvignon and Nebbiolo.
- Winemaking techniques: The way a wine is made can impact its aging potential. Factors such as fermentation temperature, oak aging, and blending decisions can all play a role in how well a wine ages.
- Vintage variation: Weather conditions during the growing season can influence the quality and aging potential of a wine. Warmer, drier years can produce riper grapes with higher sugar and tannin levels, while cooler years may result in more acidic wines.
- Storage conditions: Proper storage is essential for aging wine successfully. Factors such as temperature, humidity, and light exposure can all impact how a wine evolves over time.
Case studies and research
While there is limited scientific research comparing the aging potential of natural wines and conventionally produced wines, some anecdotal evidence and case studies suggest the following:
- A 10-year vertical tasting of natural wines from a biodynamic producer showed that the wines maintained their freshness and complexity over time, with some vintages even improving with age.
- A study comparing the aging potential of organic and conventional Cabernet Sauvignon wines found that the organic wines had higher levels of resveratrol, an antioxidant compound that may contribute to longevity.
Expert opinions
Wine experts and sommeliers have varying opinions on the aging potential of natural wines versus conventionally produced wines:
- Some experts believe that natural wines, with their minimal intervention approach, have the potential to age gracefully and develop more complex aromas and flavors over time.
- Others argue that conventionally produced wines, with their added sulfites and stabilizers, are more likely to age consistently and predictably, with less risk of spoilage.
Consumer preferences and trends
Consumer preferences play a significant role in the perception of aging potential for natural wines and conventionally produced wines:
- Some wine enthusiasts prefer the freshness and vibrancy of natural wines in their youth, enjoying them for their immediate drinkability rather than their aging potential.
- Others value the tradition and prestige of aging conventionally produced wines, believing that these wines have a proven track record of improving with time.