I’ve never had a wine that was older than 10 years. So with that out of the way, what’s the big deal? Why is older wine better? I always assumed it was one of those snobby things where it’s not actually better but more of a status symbol. Am I wrong?
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It’s not exactly “better”, it’s just “different” in ways that you can’t artificially reproduce. Wine that’s aged in casks will absorb some flavors from the wood and the charred wood in the casks. Wine that’s aged in the bottle will undergo some mild changes as the wine oxidizes from the little bit of air left in the bottle and from the yeast and other microorganisms continuing to interact after the main fermentation is complete.
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