The "right" time to go to Wine has reached the optimal maturity in its development and promises highest, best possible drinking pleasure. The alternative term "drinking time window" (drinking window) describes more clearly that it is not an exact time, or by nature can not act, but so that a more or less prolonged period is to be understood. However, this raises the question of whether and how this can be ascertained or even predicted. In a nutshell, this can be assumed with a certain probability, but never exactly and certainly not on the month and year determine exactly.
At simple red wine. Rose and intended for quick enjoyment White wine the marketing date is already ready to drink. For better qualities, the time is dependent on life or durability, This is usually different between white wine, red wine and Dessert wine, An important prerequisite for longevity is the developmental potential of wine. Have positive influence on it vine, Rebbe and reduced earnings ("The less the better"). The often used buzzword "Quality arises in the vineyard" has its justification. Nevertheless, a factor not to be underestimated is also the type of winemaking,
A high alcohol content contributes to the longevity, what with fortified Cry like port wine. sherry and similar is obvious. Equally important is a "harmonious balance of alcohol. acid and residual sugar ". The ratio between these three components, in turn, can be quite different for each wine, because wine is like a "living being". On Barrique or barrel aging (untasted large barrels) is also an advantage. And lbnl also extends proper storage of bottles such as even cool temperature, humidity, darkness and airtight shutter the lifetime.
In wine guides and in wine shops, a "drinking period" is often given. The determination is certainly not possible, but the lifetime can be estimated by professional wine tasters with a certain probability, for example, "late 2020 to 2025+". This is the period in years, to which a wine at the end of this period probably reached its "peak", so in the present example in 2025 in "great shape" is and only then the reduction phase starts. Depending on the type of wine, this can be very different.
This drinking period would have to be strictly speaking, especially for long-lived wines by again tastings be verified in a timely manner to confirm (or not) the prediction. With professional wine guides such as Wein-Plus (with chief taster Marcus Hofschuster ), the US wine critic Robert Parker, in Italian Gambero Rosso and some others, this is partly the case. Only then can one actually follow a development and objectify predictions and learn a great deal as a side effect. Nevertheless, predictions will always be only guesses or estimates and can not be scientifically sound statements.
There are also some clues for laymen, how to determine or at least suspect drinking, without having to open the bottle. These include z. B. in red wines, the occurrence of a depots (Sediment) or the yellowish discoloration of a white wine (which of course requires bright glass). Recently, there is a special device also the possibility of using a hollow needle through the cork to be able to extract the smallest quantities and taste them (see under Coravin ). See also the complex topic in detail under: