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drinkability (GB)
maturité de consommation (F)
l'esser pronto per essere bevuto (I)

maturity The "right" time to enter 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 a precise time, or naturally can not act at all, but so that a more or less prolonged period is to be understood. But this raises the question of whether and how this can be determined 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 development potential of the 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 or the expansion,

Criteria for longevity

A high one alcohol content contributes to the longevity, what with fortified Crying like port wine. sherry and similar is obvious. Equally important is a "harmonious balance of alcohol. acid and residual sugar ". The relationship between these three components can in turn be quite different for each wine, because wine is like a "living being". On Barrique or barrel aging (unge toastedbig barrels ) is also beneficial. And last but not least, proper storage of the bottles also extends such as even cool temperature, humidity, darkness and airtight shutter the life.

Drinking period

In wine guides is often a "drinking period" specified. An exact date is of course not possible, but the approximate life can be estimated by professional wine tasters with a rough accuracy with, for example, "End of 2020 to 2025+". By this is meant the period up to which a wine at the end of this period probably reaches its "climax", ie in the present example still in the year 2025 in "great form" and only then the reduction phase starts. Depending on the type of wine, this can be very different.

But this drinking period would have to be strictly speaking especially for long-lived wines 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 only ever be 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 and taste the smallest quantities (a system in this regard is the brand Coravin ).

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