Long-lived wines are a treasure to wine collectors and investors alike. Their prestige and rarity are often associated with the high-end life of the elite circles of society; when chosen correctly, they are potentially very profitable investments for wine connoisseurs as well as new investors.
But first of all, what does it mean to have a long-lived wine? This is a special type of wine that will age well. Not all wines age the same and recognising the importance of having a long-lived wine is important, whether you are choosing to drink it or invest in it. Ageing has the potential to significantly improve the quality of a wine, but only if done correctly. In fact, the process is lengthy and complex; there are several different factors involved, from grape variety, viticultural processes, region of origin and style of winemaking. The process of ageing will alter aroma, colour and taste, often in very significant ways. This will result in dramatic differences in taste, prestige and cost of the wine.
Only a small number of wines are stored for the long term. In fact, the vast majority of wines are sold to be consumed shortly after production, with most wines consumed within 5 years. The niche of long-lived wines intended for investment or consumption is small and it requires experience and knowledge on behalf of the winemakers in order to reach its full potential.
For a wine to age well, storage is crucial. The bottle would have to be kept in the cellar for potentially a very long time, and it is important that all the storage conditions are ideal. Minor faults in storage quality could result in disastrous consequences for the wines. They may not realise their full ageing potential, or even turn bad. Minor shifts in temperature can easily alter the quality of the wine and make it deteriorate.
Long-lived wine has to be stored in a dark place. Direct or even indirect sunlight can interact with the delicate chemical balance of the wine and disrupt it. This is also why many light-bodied wines are usually packaged in dark bottles, so they can have some extra protection from the light. Humidity is a delicate subject, as a little amount is needed in order to prevent the cork from drying out. However, too much humidity can result in mould or deterioration of the labels on the bottle. The debate on the ideal humidity of wine cellars for long-lived wines is ongoing, but most experts agree that it should be somewhere between 50% and 70% humidity.
Temperature is a key factor in the storage of wines; long-lived wines would typically age best when allowed to age slowly in a cool environment. An ideal temperature would be around 13 degrees celsius, although most wines can be stored in cellars with a temperature of up to 20 degrees without risk. Wine packaging is another important consideration when storing wine. In fact, wine stored in larger bottles will age more slowly compared to small bottles, therefore improving the quality of the wine. Bottles such as magnums or 3 litres are often used to get the most out of prestigious long-lived wines.
