Does the Wine Cellar in Which a Wine Ages Affect the Flavor of the Wine?
October 17, 2008 - It may just be my imagination, yet when I taste certain wines, especially from Italy and France, they have a certain taste/aroma to them which is similar to the smell of very old castles, wine cellars and structures in those countries. I certainly can flavor the oak barrels the wine was aged in, however, can the surrounding atmosphere also affect the flavor of the wine? With some wines this sensation is very strong to me, and I am reminded of the castles and medieval structures I have visited. It is much like how I associate a perfume with a certain person, when I smell it independently of that person, I am reminded of him/her.
Although I am not a connoisseur, I believe that the age of the barrels, and the temperature/humidity of the cellars are the main factors in determining the flavor/aroma that you arre describing. There are certainly barrels that date back many hundreds of years in Italy, France, Germany and many other places. And since these are typically found in former royal estates or castles, perhaps that is what is triggering your senses? Have you ever visited a winery or castle with a large wine cellar in Europe? It could be that the simple aroma of certain wines is magnifying your reminiscence of "medieval structures". Sense of smell is the strongest of our senses that impacts memory.
- Yes, through temperature and humidity.
- Temperature matters a lot
- Keeping wine in a wine cella does 2 things. Temperature: it keeps it cool and dry so it doesn't go bad ages: oder wine is considered "aged" after 20 years a good vintage does not ferment in the bottle fermentation only takes place befor bottleing.
- As long as the bottles stay relatively cool, the wine will continue to age well and the taste will only get better. However, room temperature and warmer will cause it to go bad.
Once the wine is in the bottle any further character is produced only by the maturing of the contents. If the cork or seal is damaged then this process is compromised. However excessive changes in temp. or rough handling can cause problems. I think what you are describing is the wonderful effect of good wine drunk in pleasant surroundings, with good food and good company [or even without]. We all respond to stimulii and your experience is typical. Building a romantic image as you sip your wine is one of life's little pleasures. The more you experience the more you have to remember!
There is very little contact with the air during the aging process because that contact could cause "sour fermentation", which turns the wine into vinegar. What you are probably tasting is the character of the land in which the grapes and the wood the barrels are made from were grown.
The cellering of a wine ensures that it ages properly and does not develope off flavors. The actual flavor of the wine is determined in the field and, to a lesser extent (one hopes) by the wine maker. What you are describing is referred to as "terroir". Terroirâ refers to the influence of the natural environment on the growing of grapes and the production of wine. "Old World" wines (typically from France, Spain, Italy) reflect the location of where the grapes were grown and tend to be earthy and musty. (like old castles). "New World" wines stress the grape varietal (cabernet, chardonnay, etc) and tend to be fruity, oaky, and jammy.
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