In contrast to bottle age ing, which tends to include only all positive changes during the development of a wine up to its peak, ageing also includes all negative changes up to the "end of life". Even in antiquity, attempts were made to produce wines that were resistant to ageing in order to improve their taste through longer storage. Artificial ageing by heating or smoking was also common, as reported by the Greek physician Galen (129-216). In the Bible it is mentioned that old wine should be preferred to young wine, in the Gospel of Luke 5.37 Jesus says: And no one who has drunk old wine likes new. The Greeks and Romans recognised that wines with a high sugar content could be stored for a long time if kept in a cool place. The best ancient wines, such as the famous Roman Falernian, were kept in tightly sealed clay amphorae and took many years to reach their peak. With the decline of the Roman Empire, the art of preservation fell into oblivion again.
Wine in the Middle Ages
Until the late Middle Ages, wine produced in Europe was mostly very simple and had to be enjoyed within a few months, otherwise it would turn sour or vinegary or spoil. There were only a few exceptions, for example the Riesling wines stored in large barrels in the cellars of stately homes and the spritted sweet wines in the Mediterranean region. The production of wines suitable for ageing was initiated from the 16th century, especially in England, by the demand for Bordeaux and Port. At this time, ageing in barriques also became common. But it was not until the advent of bottles and corks in the 17th century that it became possible to produce wines capable of long storage and ageing in larger quantities. Among the oldest wines that were (with reservation) just about edible were a Würzburger Stein that was 421 years old at the time and a 186-year-old 1811. However, these are unique exceptions.
Potential property of wine
Compared to many other beverages, wine has the potential property of maturing in taste and quality over time until it finally reaches its peak. Even before that, it may well have reached drinking maturity; both terms are by no means to be understood "as of a specific date" and can also be understood as synonymous. The complex life cycle begins immediately after fermentation and is described in detail under bottle ageing. An often asked question is how long...
