Ageing wines: what makes them age so well?
Wines for laying down: what makes them age so well?
It's said that a great wine improves with age. But not all wines are made to be kept for 10, 15 or 20 years... Only vins de garde have the architecture to stand the test of time and emerge transformed. What are these characteristics? Which regions produce them? And above all, how can they be preserved in the best possible conditions? La Sommelière explains all you need to know about the art of wine ageing.
What is a vin de garde?
A vin de garde is a wine designed to evolve positively over time. It's not just a question of "holding" in the cellar, but of developing new aromas, a smoother texture, increased complexity, even a transformed color.
A well-aged wine is therefore a sensory experience in constant evolution.
The 3 pillars of an ageing wine
- Acidity
- Acts like a backbone. Good acidity keeps the wine lively, balanced and slow to evolve.
- Indispensable for ageing whites (e.g.: Riesling, Chenin, unoaked Chardonnay).
- Present in red wines, they provide structure and ageing potential.
- Over time, they soften, making the wine rounder and more harmonious.
- A good vin de garde doesn't just rely on power: it must combine fruit, structure, alcohol, acidity and aromas in a harmonious way right from its youth.
Which regions produce the best vins de garde?
Certain wine-growing regions are renowned for the longevity of their wines. Here are just a few examples:
Long-keeping reds
- Bordeaux (Médoc, Saint-Émilion, Pomerol): thanks to their tannic structure and barrel ageing.
- Burgundy (Pinot Noir): more delicate, but some crus can age for 10 to 20 years.
- Northern Rhône (Côte Rôtie, Hermitage): Concentrated Syrah, tannic and peppery.
- Italy (Barolo, Brunello di Montalcino): powerful, austere when young, sumptuous with age.
- Spain (Rioja, Ribera del Duero): Structured Tempranillo, with prolonged ageing.
Long-keeping whites
- Riesling (Alsace, Germany): very acidic, evolving towards aromas of wax, honey, petroleum.
- Chenin Blanc (Loire): tension, freshness, great longevity (Vouvray, Savennières).
- Burgundy (Meursault, Puligny-Montrachet): Structured Chardonnay, aged on lees.
Sweet wines
- Sauternes, Barsac, Monbazillac: elevated thanks to sugar, acidity and botrytis.
- Tokaji (Hungary): very long ageing, exotic and dried fruit aromas.
How to store wines for ageing?
Aging a wine means providing it with a stable, protective environment. Here are the ideal conditions:
- Constant temperature: between 10 and 14°C.
- Humidity: around 70% to prevent cork from drying out.
- Total darkness: light degrades aromas.
- Absence of vibrations and odors: wine is sensitive to the slightest variations.
- Lying down: to keep the cork in contact with the wine.
A La Sommelière ageing wine cellar is designed to meet all these conditions, providing a safe and perfectly controlled environment over the long term.
Conclusion
A wine for ageing is like a promise: that of a sensory journey through time. But to keep it, you need patience... and the right conditions. Choosing a wine with ageing potential means thinking about tomorrow; storing it with care means allowing it to reveal all its greatness. With La Sommelière, you can accompany your finest bottles to their peak.