This month we were delighted to invite Martin from local wine retailer, Grape Minds to talk to our
members about the effects of age on wine. With a Diploma in wine, he was able to provide some
great background into the economics of aged wine and the influence it has on the taste. Over the
course of the evening, we tried wine that was over 30 years old and some as young as just 2, which
was fantastic and allowed us all to sample wine that we probably wouldn’t go out and buy without
trying first!
The ageing process significantly influences the flavour profile of wine. As wine matures, its
flavours become more complex and nuanced. Young wines often exhibit vibrant, fruity, and
floral notes, while aged wines develop deeper, more integrated flavours. Over time, tannins in
red wines soften, leading to a smoother mouthfeel and a more balanced taste. Additionally,
secondary and tertiary aromas, such as earthy, nutty, or spicy notes, emerge, adding layers of
complexity. The acidity in white wines may mellow, resulting in a richer, rounder palate.
However, not all wines benefit from long-term ageing; some are best enjoyed young to appreciate
their fresh, lively characteristics. Some wines, for example Rioja, have quality restrictions that mean
it must have a minimum number of years in oak barrels before it can be released. We tried a Gran
Reserva Rioja this month, which means it must have had a minimum of 5 years in an oak barrel
before being released for sale.
Next month we will be taking members through some of the stories behind wine, that have caused
producers, sellers and wine intermediaries to do some unscrupulous things in the hope it will make
them a bit more money! It really is amazing (and at times humorous) what people will do! If you
want to come along and join in the fun, please see our website for details. The meeting will be held on
19th February at 8pm – we hope to see you there