Older wines can offer complex aromas, nuanced flavors, and a unique drinking experience. But they also require a bit more care and technique to ensure they’re enjoyed at their best. Here’s your expert guide to handling, opening, and serving aged wines with confidence.
What to Expect from Older Vintages
Aged wines develop unique characteristics that distinguish them from their younger counterparts. Here’s what you can expect:
- Fruit Evolution: Fresh fruit flavors in young wines, such as berries or citrus, often transition into dried fruit, stewed fruit, or even earthy characteristics over time.
- Aromas: Secondary and tertiary aromas develop, including notes of leather, tobacco, forest floor, mushroom, and truffle in reds wines, while aged whites may show notes of honey, nuts, or caramel.
- Texture and Structure: Tannins in red wines soften, creating a smoother mouthfeel, while acidity can become more integrated, lending a balanced, rounded taste.
- Color Changes: Red wines often fade from deep ruby to brick or garnet hues, while whites may darken slightly to a golden or amber tone.
Handling Aged Wines with Care
Before opening, let the bottle rest upright for at least 24 hours. This allows sediment to settle at the bottom, making it easier to pour cleanly later. Avoid shaking or disturbing the bottle, as this can mix sediment back into the wine, affecting its clarity and mouthfeel.
Using An Ah-So Wine Opener
A traditional corkscrew can sometimes be too aggressive for the corks in aged wines, which become brittle over time. Instead, an Ah-So (a two-pronged opener) is the best tool for gently removing the cork without breaking it. Watch the video below for a visual of these steps:
- Insert the longer prong of the Ah-So between the cork and the bottle, followed by the shorter prong.
- Gently wiggle the Ah-So back and forth while slowly pushing it down.
- Once fully inserted, twist and pull the cork out carefully.
Removing Sediment from Aged Wines
Sediment forms naturally during the bottle aging process for red wines. While harmless, it can result in a gritty texture if poured into the glass. Here’s how to remove it effectively:
- If decanting the bottle (more on that below), pour the wine slowly and steadily into the decanter, stopping as soon as you see sediment reaching the neck of the bottle.
- Use a fine-mesh strainer or cheesecloth if you want to ensure a clean pour.
- If pouring directly into glasses, tilt the bottle gently and watch for sediment buildup near the neck.
How to Deal with a Crumbled or Broken Cork
Even with careful handling, old corks can break apart. If this happens:
- Try using an Ah-So to remove any remaining cork pieces.
- If cork bits fall into the wine, use a strainer or coffee filter while pouring.
- In a pinch, carefully fish out floating cork pieces with a spoon before serving.
Should You Decant Older Wines?
Not all aged wines benefit from decanting. While decanting helps remove sediment, excessive oxygen exposure can cause delicate aged wines to fade quickly. Consider these guidelines:
- Decant if: The wine has noticeable sediment or seems “closed” on the nose. Pour it gently and taste periodically to monitor how it evolves.
- Don’t decant if: The wine is very old (20+ years) and already fragile. Instead, pour it directly into glasses and let it open up naturally.
Serving Aged Wine at the Ideal Temperature
Older wines are best enjoyed at cellar temperature (60–65°F)—too warm and they can lose their structure; too cold and they can seem muted. Remember that these evolve in the glass, so take your time to appreciate how the aromas and flavors change.
We hope these tips make your next drinking experience a memorable one. Cheers!
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Diana Petriella
Diana Petriella is a Certified Sommelier and DipWSET Candidate with a deep passion for wine education and storytelling. As part of the team at Baldacci Family Vineyards, she shares insights into the world of wine, from vineyard to glass.
