On Aug 10, 2:03 pm, wrote:
> On Aug 10, 8:20 am, Jim > wrote:
>
> > Is there such a thing as optimum aging period for red and white wine
> > and if so what is it for red wine and white wine? Thank you in
> > advance.
>
> Every wine ages differently. There is no single optimum aging period,
> but generally speaking, most home wine makers age their reds for a
> year or more and their whites for three to six months.
>
> A very well made red wine might need many years in the bottle before
> it's at its best. Most whites wouldn't be very good after a few years
> in the bottle. A very well made Riesling might be an exception to
> that.
>
> Greg G.

Agreed. Personally, I think most dry whites are better after a few
years but anything fruity or marginally sweet is best in a year. As
to reds, if the pH is under 3.5 and the tannin is high aging will
probably do it well. Oftentimes reds are lighter in tannin now and
don't need years, they are good after 6 months to a year in the
bottle.

The quality of the fruit is most of it; good winemaking technique can
make great wine out of great grapes but can only do so much with less
good fruit.

In general, the lighter the wine, the quicker it will be ready.

Joe