Everyone knows wine undergoes complex changes with age ― aromas, flavours and colours can transform it to reveal a completely new character. The harsh tannins of its youth gradually give way to a softer mouthfeel. An inky dark color will eventually lose its depth of color and begin to appear orange at the edges, and eventually turn brown. These changes occur due to the complex chemical reactions of the phenolic compounds of the wine.
Its compounds constantly react with each other: water, glycosides, phenolics, alcohols and acids connect and disband, break down and hydrolyze, only to reconnect all over again at varying speeds. That certain flavours emerge and develop is nothing short of alchemy and not yet fully understood. Fresh flavours evolve to evoke dried and even candied fruits; while hints of earth and stone, honey and mushroom, petals and herb appear magically.
Explore the answers to some of these questions:
· How often do you open a wine that you have aged? Do you enjoy it and feel it is worth the effort?
· Do you prefer young or older wines?
· Does aging an inexpensive wine make it taste better to you?· How long should you age a wine to best suit your taste preferences?
· Does aging a less expensive wine vs a premium wine make a significant difference to your enjoyment?
· How long is too long to age a wine so that you start to enjoy it less?
· Do your preferences change if the wine is a single varietal vs a blend when it ages?
Join us in April at The Faculty Club, University of Toronto, to have the opportunity to savour this magic transition. The kitchen will offer a selection of tapas to accompany the wines ― cabernet sauvignon and its blends.