Red wines and some white wines need to age in order to reduce harsh acidity or tannins, and develop smoother, more drinkable characteristics.
There are two separate ways that wine can age: Barrel and bottle aging. Barrel aging is called “oxidative,” and uses contact with oxygen to encourage reactions between the acids, sugars, tannins and other complex chemicals in the wine. Bottle-aging is “reductive,” slowly using up the available oxygen between the wine and the cork to develop more complex, subtle flavors. Both processes are needed to achieve the ultimate quality of a fine wine.
Posted in: Wine