food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
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Maturity, Micro-Oxygenation, <strong>and</strong> Other Factors 159<br />
MATURITY, MICRO-OXYGENATION,<br />
AND OTHER FACTORS<br />
Many <strong>wine</strong> drinkers believe that aging or cellaring <strong>wine</strong> is always preferable to drinking<br />
a bottle that was just purchased from a local <strong>wine</strong> shop. This is certainly not the case.<br />
Champagne <strong>and</strong> other sparkling <strong>wine</strong>s are ready for consumption when released <strong>and</strong> do not<br />
improve with age. Port improves with age only if it is vintage Port. Most New World <strong>wine</strong>s<br />
are formulated to be ready to consume immediately upon their release (though this is not<br />
to say that <strong>wine</strong>s from higher-quality producers will not benefit from additional aging). So<br />
why be concerned with aging of <strong>wine</strong>? The determination of any advantages to aging <strong>wine</strong><br />
has to do with personal preferences in most white <strong>wine</strong>s <strong>and</strong> the impact on <strong>wine</strong> texture <strong>and</strong><br />
flavor in some red <strong>wine</strong>s.<br />
While quality Riesling <strong>and</strong> Chardonnay can be cellared for more than ten years, most<br />
whites shouldn’t be aged for more than five to seven years (many even less). Aging of white<br />
<strong>wine</strong> has an impact on color <strong>and</strong> flavor. Young <strong>wine</strong>s are pale <strong>and</strong> even green-tinged in color<br />
<strong>and</strong> are generally fruity in nature. Aged whites become darker in color (in many cases changing<br />
from yellow to gold to dark amber) <strong>and</strong> lose their fresh fruit character, taking on different<br />
flavors. This transition can be thought of similarly to the process of fresh fruit becoming<br />
aged <strong>and</strong> dried. For instance, if you cut open a fresh apple, it has a fresh, crisp apple taste<br />
<strong>and</strong> smell. If you leave it exposed to the air, it will darken in color <strong>and</strong> lose some of its<br />
original freshness <strong>and</strong> crispness. If you were to dry the apple, while its flavor, color, <strong>and</strong><br />
taste would be different from the fresh apple, it would still be pleasurable, although in a<br />
quite different form. The same is true for aged <strong>wine</strong>.<br />
Red <strong>wine</strong>s change in color <strong>and</strong> flavor as well but also may change in terms of the<br />
amount of astringency. Color in red <strong>wine</strong> may change from bright red to brick red to brown<br />
as it ages. Color intensity also tends to decrease in red <strong>wine</strong> as it ages. Flavors may change<br />
from red or dark fruits to distinct flavors such as tobacco or leather. In many cases, the<br />
original <strong>wine</strong> varietal character is replaced with a more subtle <strong>and</strong> complex bouquet. One<br />
of the best-understood parts of the aging process is the smoothing of the tannins that are<br />
originally present. Most premium red <strong>wine</strong>s will improve in flavor, bouquet, <strong>and</strong> smoothness<br />
as they age. Cabernet Sauvignon from premium vineyards will reach optimal drinkability<br />
after about ten years of proper h<strong>and</strong>ling <strong>and</strong> aging. Red <strong>wine</strong>s that can be aged for substantial<br />
periods of time owe this ability to the tannins added during the <strong>wine</strong>making process. Red<br />
<strong>wine</strong>s with lower levels of tannin (such as Zinf<strong>and</strong>el <strong>and</strong> Pinot Noir) can age much like<br />
Cabernet but generally begin declining at an earlier stage. Thus, red <strong>wine</strong>’s maturity can<br />
have a substantial impact on the forcefulness of its texture <strong>and</strong> ultimately impact <strong>pairing</strong><br />
decisions. For instance, while a Cabernet will generally be more tannic than many other<br />
reds, a consideration of its aging is important when matching with <strong>food</strong>s to ensure a proper<br />
balance of textures. It would be a crime to overshadow a finely aged bottle of Cabernet with<br />
a <strong>food</strong> dish that is much too rich <strong>and</strong> powerful.<br />
There seems to be two main advantages to aging <strong>wine</strong>. The first is the smoothing<br />
characteristics of aged, quality red <strong>wine</strong>s. Second is the sense of exclusivity involved in<br />
drinking old <strong>wine</strong>s. Very old <strong>wine</strong>s are appealing to consumers more because of their historical<br />
appeal than because of gastronomic factors. 17 Clearly, the preferences of the consumer<br />
have a major impact on the value of <strong>wine</strong> aging.<br />
Light, high temperatures, <strong>and</strong> air are the key enemies when aging <strong>wine</strong>. Few of us<br />
have the ability to create a light-, humidity-, <strong>and</strong> temperature-controlled cellar. If you decide<br />
to create a cellar (whether as a restaurant operator or in your home), it is important to<br />
consider whether the <strong>wine</strong>s will be cellared for the short term, intermediate term, or long<br />
term. As pointed out above, not all <strong>wine</strong>s benefit from aging, <strong>and</strong> only <strong>wine</strong>s of higher<br />
quality <strong>and</strong> complexity will live longer <strong>and</strong> benefit from being cellared. There are several<br />
factors that impact a <strong>wine</strong>’s ability to develop in the bottle <strong>and</strong> maintain a long life in the