Let It Rest and Mature
"A hint of apple, floral notes of lilac, or a spicy bouquet reminiscent of cinnamon." Wine connoisseurs use figurative descriptions to characterize the flavors and aromas found in the bouquet of a good wine. The grape variety, soil conditions and time of harvest all have a significant bearing on the wine's flavor, as does the extent and nature of the ageing processes. Delicate microbiological processes are responsible for the development of the flavor. Many continue even after the filling stage. Wine connoisseurs refer to this as bottle ageing, and it is this process that gives an outstanding taste to so many fine wines.
Several substances in the wine, notably acids, tannins and colorants, interact with one another during the bottle ageing stage. It breaks down any intensive woody notes and enables fruity flavors to further develop. Depending on the type of wine, its full flavor can take years to develop. During this time, ambient influences such as airborne odors can distort the flavor of the wine, especially when stored on an open shelf in the kitchen. It is important to keep in mind that not every cellar is an ideal wine cellar.
The Secret to Successful Bottle Ageing
- Wine develops its flavor best in bottles stored at a constantly cool temperature of between 50°F (10°C) and 54°F (12°C). Heat impairs the bottle ageing process and destroys fine flavour notes.
- Oxygen, which usually penetrates bottles through dried-out corks, also impairs the ageing process.
- A humidity level of over 50% keeps corks intact. The bottles remain fully sealed: The wine is protected.
Liebherr wine cabinets create consistent storage conditions, offering the optimum environment for wine being aged in the bottle.