How Is Amarone Wine Made? Appassimento to Bottle

How is Amarone wine made? It starts with increasing initial sugar concentrations in grapes, a technique described: winemaking. This involves allowing grapes to raisin either on the vine or on racks or straw mats. The method is crucial for producing sweet or off-dry wines. Fermentation is arrested before all sugars convert to ethanol, leaving residual sugar. Following this concentration, the winemaking process proceeds with primary fermentation. Yeast transforms grape sugars into alcohol and carbon dioxide. For red wines, fermentation occurs with grape skins to extract color, flavor, and tannins through maceration. White wines are made by pressing crushed grapes to extract juice, with skins removed. Subsequent steps include malolactic conversion, aging, clarification, and bottling.

How are grapes prepared for winemaking?

Winemaking begins with harvesting, the picking of grapes. This can be done mechanically or by hand. The winemaker typically decides to harvest based on sugar levels, measured as °Brix, acid levels, and pH of the grapes. Other factors include phenological ripeness, berry flavor, tannin development, grapevine disposition, and weather forecasts. Mechanical harvesters cover large areas quickly with minimal manpower. They may also include non-grape material like leaves, moldy grapes, or even small animals. Manual harvesting allows for selection of ripe clusters and exclusion of defective ones.

After harvest, destemming separates stems from grapes. This process may occur before crushing to lower tannin development and vegetal flavors. For some German Trockenbeerenauslese, individual berries are selected, avoiding destemming entirely. Crushing gently squeezes berries and breaks skins to liberate their contents. Larger wineries use a mechanical crusher/destemmer. For white wine, fruit is often only crushed, with stems placed in the press to facilitate juice flow past flattened skins. For red winemaking, stems are usually removed before fermentation. The reasons are their high tannin content and their potential to impart a vegetal aroma from 3-isobutyl-2-methoxypyrazine. Winemakers may leave stems in if grapes contain less tannin than desired, especially if stems have 'ripened' and turned brown. If increased skin extraction is sought, grapes may be crushed after destemming. Some "delicate" red varietals, like Pinot noir or Syrah, may be left uncrushed to encourage fruity aromas through partial carbonic maceration.

Most red wines get their color from grape skins, making contact between juice and skins essential for color extraction. Making red wine means destemming and crushing grapes into a tank, leaving skins in contact throughout fermentation, a process called maceration. Fastidious pressing of uncrushed fruit can produce white wines from red grapes, minimizing skin contact. Blanc de noirs sparkling wine from Pinot noir shows this. An alternative to maceration is hot press or thermovinification. Here grapes are heated to extract juice, which also extracts tannins and pigment from skins. Most white wines are processed without destemming or crushing, transferred directly to the press to avoid tannin extraction from skins or seeds. Some winemakers crush white grapes for 3 to 24 hours of skin contact to extract flavor and tannin, and potassium ions. Those ions participate in bitartrate precipitation. This also increases juice pH, desirable for overly acidic grapes. For rosé wines, fruit is crushed, and dark skins remain in contact with the juice just long enough to achieve the desired color. The fruit is then pressed, and fermentation continues like white wine production.

This initial concentration of sugars in grapes, whether on the vine or on racks or straw mats, is a key step in producing certain wine styles. You can learn more about this process and how it influences wine characteristics on our dedicated page: appassimento explains Amarone's score and maturity profile.

What happens during primary and secondary fermentation?

Primary, or alcoholic, fermentation converts most of the sugars in grape juice into ethanol and carbon dioxide. The process often takes one to two weeks. Yeast, either naturally present on grapes or added as cultured yeast, performs this conversion. Wild ferments can lead to unpredictable results, including incomplete fermentation, leaving unwanted residual sugar, or producing unpleasant acetic acid. During primary fermentation, yeast cells multiply, feeding on sugars. For red wines, temperatures are typically 22 to 25 °C, and for white wines, 15 to 18 °C. Temperature affects both the taste and speed of fermentation. Approximately half a gram of alcohol results from every gram of sugar converted. A 12% alcohol concentration therefore requires about 24% sugars in the must. If sugar content is too low, chaptalization can add sugar, though this is subject to local regulations. Amelioration, the addition of water and sugar, aims to raise alcohol percentage and dilute acidity. It is also subject to federal regulations.

After the primary fermentation of red grapes, the free run wine is pumped off, and skins are pressed to extract remaining juice and wine. The winemaker may blend this press wine with the free run wine. The wine is then kept warm, and remaining sugars are converted.

During or after alcoholic fermentation, a secondary, or malolactic, fermentation can occur. This bacterial process converts "crisp, green apple" malic acid to "soft, creamy" lactic acid, softening the wine's taste. Lactic acid bacteria, primarily from genera like Oenococcus, Lactobacillus, Pediococcus, and Leuconostoc, metabolize malic acid. This can be intentional, with cultivated bacteria introduced, or accidental if uncultivated bacteria are present. Malolactic fermentation also contributes to microbial stability by reducing malic acid as a nutrient for spoilage organisms. It can improve the taste of wines with high malic acid levels, as lactic acid is gentler and less sour. This process usually reduces total acidity. The use of lactic acid bacteria is why some Chardonnays can taste "buttery" due to diacetyl production. Most red wines undergo complete malolactic fermentation to lessen acid and prevent it from occurring in the bottle. Lighter aromatic white wines, like Riesling, generally do not, while fuller white wines, such as barrel-fermented Chardonnay, commonly do. In warmer regions, malolactic fermentation is less prominent or necessary and can even be damaging. It is therefore more accepted in colder production regions.

How are wines aged, clarified, and bottled?

Red wine is characteristically transferred to white oak barrels to mature for weeks or months. The barrel imparts oak aromas and some oak tannins. During secondary fermentation and aging, which takes three to six months, fermentation continues slowly. The wine is kept under an airlock to protect it from oxidation. Grape proteins break down, and remaining yeast cells and fine particles settle. Potassium bitartrate also precipitates; cold stabilization can enhance this to prevent harmless tartrate crystals from appearing after bottling. These processes clarify the originally cloudy wine. The wine can be racked to remove lees.

Unoaked wine ferments in stainless steel or other materials that do not influence the final taste. Oak may be added as chips to non-wooden barrels, a practice mainly used in cheaper wine. Amateur winemakers often use glass carboys with capacities of 4.5-54 liters. The vessel choice depends on the wine volume, grapes, and winemaker's intentions.

What is cold stabilization in winemaking?

Cold stabilization is a process used to reduce tartrate crystals, also known as "wine crystals" or "wine diamonds." Tartaric acid and potassium form these crystals, which look like grains of clear sand. During this process, the wine's temperature drops close to freezing for one to two weeks. The crystals then separate and stick to the holding vessel sides. Draining the wine leaves the tartrates behind, which improves aesthetic clarity and commercial appeal. Consumers may otherwise mistake them for glass shards or faults.

How do winemakers blend and fine a wine?

Winemakers can mix different batches of wine before bottling to achieve the desired taste. That lets them correct inadequacies by blending wines from different grapes and batches produced under varying conditions. Fining agents remove tannins, reduce astringency, and take out microscopic particles that could cloud wines. Gelatin has been used for centuries and is the most common agent to reduce tannin content. Other fining agents include micronized potassium caseinate, egg whites, bone char, isinglass, PVPP, lysozyme, and skim milk powder. Non-animal-based filtering agents like bentonite, diatomaceous earth, cellulose pads, paper filters, and membrane filters are also used.

Why do winemakers add sulfur dioxide to wine?

The most common preservative in winemaking is sulfur dioxide (SO2), added as liquid sulfur dioxide, sodium, or potassium metabisulphite. SO2 acts as an antimicrobial agent and antioxidant. For white wine, it can be added before fermentation and immediately after alcoholic fermentation. That prevents or stops malolactic fermentation and bacterial spoilage, and protects against oxygen. Additions of up to 100 mg per liter are possible. However, available or free sulfur dioxide should be measured and adjusted to 30 mg per liter until bottling. For rosé wines, smaller additions should be made, with available levels no more than 30 mg per liter. For red wine, SO2 may be used at high levels (100 mg per liter) before ferment to aid color stabilization. It may also be used at the end of malolactic ferment for similar functions as in white wine. Small additions (20 mg per liter) are used to avoid bleaching red pigments, with a maintenance level of about 20 mg per liter. Small additions may also be made to red wine after alcoholic ferment and before malolactic ferment to overcome minor oxidation and prevent acetic acid bacteria growth. Without SO2, wines can suffer bacterial spoilage.

Filtration clarifies wine by removing large particles affecting visual appearance. It also achieves microbial stabilization by removing organisms that affect wine stability, reducing re-fermentation or spoilage. Clarification removes particles larger than 5-10 millimeters for coarse polishing, or 1-4 micrometers for clarifying or polishing. Microbial stabilization requires filtration of at least 0.65 micrometers for yeast retention and 0.45 μm for bacteria retention. That level may lighten a wine's color and body. Clarification can also occur naturally by refrigerating wine at 2 °C (35 °F) for about a month.

What happens at bottling?

The final stage is bottling. A final dose of sulfite is added to preserve wine and prevent unwanted in-bottle fermentation. Traditionally sealed with corks, alternative closures like synthetic corks and screw caps are gaining popularity due to less cork taint. Screw caps are praised for consistency and oxidation reduction.

Proper storage is crucial for preserving wine quality over time. Learn more about optimal conditions for your collection in our guide to how to store wine.

What are common wine faults and taints?

Wine faults and taints can significantly impact a wine's sensory characteristics. The Australian Wine Research Institute (AWRI) identifies several common issues:

Oxidation-type faults: Oxidation, particularly of white wines, was a common fault 40 years ago in Australian white wines. It is less common today due to refrigeration, inert gas blanketing, and effective sulfur dioxide management, according to the AWRI. White wines from 'floral' varieties like Riesling are prone to oxidation. Red wines can withstand more due to phenolic compounds, which are natural antioxidants. Sensory characteristics range from dull aroma to 'cardboard', 'straw', 'hay-like', 'sherry-like', and 'madeirised' aromas. Extreme cases show 'wet wool', 'wet dog', or 'varnish-like' aromas.

Acetaldehyde, with a sensory threshold of 100-125 mg/L, can impart 'over-ripe bruised apples', 'stuck ferment', 'sherry', and 'nut-like' characters above 125 mg/L, the AWRI states. Yeast can oxidize ethanol to acetaldehyde under oxidative conditions. Levels increase as wines age due to chemical oxidation. Winemaking practices like SO2 addition during fermentation, increased pH, and fermentation temperature can also influence acetaldehyde levels.

Volatile acidity (VA), primarily acetic acid, is perceived as vinegar. Its aroma threshold is as low as 0.1-0.125 g/L, but it is usually considered detrimental above 0.7 g/L, according to the AWRI. The legal maximum in Australian wines, excluding SO2 and expressed as acetic acid, is 1.5 g/L. Yeast produces small amounts during alcoholic fermentation (0.1-0.4 g/L in sound wine). However, wild yeasts like Hansenula and Kloeckera can produce high concentrations. Brettanomyces can also produce elevated VA under aerobic conditions. Increased levels in stored wines are usually due to acetic acid bacteria. These bacteria convert alcohol to acetic acid in the presence of oxygen.

Ethyl acetate, perceived as nail polish remover, has a sensory threshold of 12 mg/L, the AWRI reports. At low levels (30-60 mg/L), it can add 'fruity' aroma and complexity. In defective wines, it can reach 150-200 mg/L. Yeast strain, fermentation temperature, amino nitrogen content, and SO2 levels influence its formation.

Mousiness: This off-flavor, reminiscent of caged mice or cracker biscuit, is generally perceived late on the palate or after swallowing. It can render wine undrinkable, according to the AWRI. It is rarely detected by sniffing as the compounds are not volatile at wine pH. Most strains of lactic acid bacteria (LAB), particularly heterofermentative species like Lactobacillus hilgardii, Lactobacillus plantarum, Lactobacillus brevis, and Oenococcus oeni, can produce this taint. The yeast Dekkera/Brettanomyces may also be capable. Mousy taint is more likely in wines with low SO2 and low acidity. There is no satisfactory removal method.

Reductive wine faults: A range of volatile sulfur compounds can form, resulting in 'reductive' sensory characters. Hydrogen sulfide (H2S), or 'rotten egg gas', has a detection threshold of 1-2 µg/L in wine, the AWRI states. Yeast excretes H2S under stress, such as nitrogen deficiency. Winemakers minimize excess H2S by settling, centrifuging, or filtering must, or by aerating red wines at the first racking. Copper sulfate fining can remove objectionable H2S. Sulfhydryls (thiols or mercaptans) have aromas like 'cabbage', 'garlic', 'onion', and 'rubber'. They are generally defects above their threshold. Ethyl mercaptan (onion-like, rubber-like) has a threshold of 1.1 µg/L, and methyl mercaptan (rotten eggs, cabbage) has a threshold of 0.02-2.0 µg/L. Disulfides, like diethyldisulfide (burnt rubber, garlic) and dimethyldisulfide (onions, cooked cabbage), form from sulfhydryl oxidation and do not react with copper. Their removal requires creating reducing conditions with ascorbic acid and SO2, then copper fining, the AWRI explains. Dimethyl sulfide (DMS) is found in aged wines, contributing 'vegy' or 'blackcurrant' character at low concentrations. At higher concentrations (>30-60 µg/L) it gives 'asparagus', 'cooked corn', 'cooked tomato', or 'molasses'. DMS is difficult to remove as it does not bind to copper.

Additive-related faults: Sulfur dioxide (SO2) has a pungent, penetrating aroma at high levels, causing sneezing and choking. It can be life-threatening to asthmatics, the AWRI notes. A free SO2 content up to 15 mg/L has no adverse sensory effect. Diacetyl (2,3-butane dione) can impart 'buttery' or 'butterscotch' characters at low levels (1-4 mg/L), adding complexity. At high levels (>5 mg/L), it can be objectionable. Bacterial production during malolactic fermentation is the primary source. Lactic acid bacteria metabolize sorbic acid into 2-ethoxyhexa-3,5-diene, the compound behind geranium aroma. This compound is extremely potent, with an odor detection threshold below 1 ng/L, and is practically impossible to remove, according to the AWRI.

Brettanomyces faults: Dekkera/Brettanomyces yeast can cause several spoilage compounds. 4-ethylphenol imparts 'Band aid®', 'medicinal', or 'pharmaceutical' character. AWRI sensory studies report a negative impact at 425 µg/L, and an aroma threshold in Australian red wine of 368 µg/L. The perception threshold depends on wine style, with oak influence increasing it to 569 µg/L in some cases. 4-ethylguaiacol has a 'clove', 'spicy', or 'smoky' aroma, with a reported threshold of 110 µg/L, and 158 µg/L in Australian wine styles. 4-ethylcatechol has a 'horsey' aroma, with a threshold of 774 µg/L in a neutral Australian red wine.

Indole: Indole, methyl indole, and aminoacetophenone are believed to contribute to untypical (UTA) or atypical (ATA) aging, imparting 'chemical', 'plastic', 'mothballs', 'styrene', and 'rubber/plastic' aromas, the AWRI states. Faulty wines show indole concentrations between 30 and 350 µg/L.

Cork-type taints: 2,4,6-trichloroanisole (TCA) is the main compound responsible for cork taint, with a distinct musty, mouldy aroma. Its aroma threshold in Pinot Noir wine was 1.4 ng/L in one study. It can be lower in dry white wines or higher in full-bodied reds, according to the AWRI. Consumer rejection threshold for TCA was 3.1 ng/L, while consumer detection threshold was 2.1 ng/L. TCA can also form in oak, tainting wines without cork contact. 2,4,6-Tribromoanisole (TBA) also causes cork taint with a similar musty, mouldy aroma, perceptible at 4 ng/L in wine. TBA can form in wineries from microbial breakdown of 2,4,6-tribromophenol, used as a flame retardant or wood preservative. It has been detected in barrels, plastics, and winery atmospheres. 2-Methoxy-3,5-dimethyl pyrazine, or 'fungal must', is possibly the second most important cork taint after TCA. It has a threshold of 2.1 ng/L in a neutral white wine, comparable to TCA, the AWRI reports.

Chlorophenol/plastic-type taints: Chlorophenols, like 2,4-dichlorophenol (2,4-DCP), contribute 'plastic', 'paint', 'medicinal', or 'phenolic' odors. The aroma detection threshold of 2,4-DCP in wine was greater than 896 ng/L, according to the AWRI. 2,6-Dichlorophenol (2,6-DCP) is a more potent chlorophenol with similar aroma descriptions and a detection threshold of 32 ng/L. The AWRI reports that 2-Chloro-6-methylphenol or 6-chloro-o-cresol (6CC) causes taints in various products, including wine from contaminated yeast hulls. Its aroma detection threshold is 70 ng/L in a neutral, dry white wine.

Earthy-type taints: Geosmin has an 'earthy', 'musty', 'muddy' aroma with a sensory threshold of 25 ng/L. It is a metabolite of soil bacteria, algae, and some cork moulds, the AWRI notes.

Smoke taint: Exposure of vineyards and grapes to smoke can result in wines with undesirable 'smoky', 'burnt', 'ashy', or 'medicinal' characters, described as 'smoke tainted', according to the AWRI.

Understanding these potential issues is crucial for assessing a wine's condition and value. For insights into how fill levels can indicate potential faults, refer to our guide on wine ullage levels explained.

How are wines tasted and evaluated?

Wine tasting is the sensory examination and evaluation of wine. The practice has had a formalized methodology since the 14th century. Modern professional tasters use specialized terminology to describe perceived flavors, aromas, and general characteristics. The four recognized stages of wine tasting are appearance, aroma ('in glass'), mouth sensations ('in mouth'), and finish (aftertaste). Together they establish complexity, character, potential for aging or drinking, and possible faults.

A wine's quality assessment is more objective when performed alongside several other wines in "tasting flights." Wines may be selected for their vintage ("horizontal" tasting) or from a single winery ("vertical" tasting) to compare vineyard and vintages. "Blind" tasting, where bottles or glasses are disguised, promotes unbiased analysis by ruling out prejudicial awareness of vintage or winery. Scientific blind tasting studies suggest unreliability in experts and consumers, showing inconsistency in identifying wines by region and price. For example, a French researcher, Frédéric Brochet, found tasters described the same mid-range Bordeaux differently when labeled as a cheap table wine versus a grand cru. They also described a white wine dyed red with red wine terms. Richard Wiseman's 2011 double-blind taste test found the public unable to distinguish expensive from inexpensive wines.

How do wine competitions score and award medals?

The OIV Standard for International Wine and Spirituous Beverages of Vitivinicultural Origin Competitions outlines strict procedures for evaluation. Juries, typically composed of 7 jurors (minimum 5), evaluate samples anonymously. A 7-juror panel may include a maximum of three nationals from the organizing country, according to the OIV. Jurors must have tasting technique skills, and the majority should be oenologists or equivalent. The tasting room must be isolated, quiet, well-lit, well-ventilated, and odor-free, with ambient temperature maintained between 20 and 24 °C. The OIV forbids smoking and perfumes. Bottles are concealed to guarantee anonymity, and original stoppers may be replaced. Each sample arrives in a standardized international type (ISO 3591: 1977) glass. The OIV recommends changing glasses for every sample. Tasting sessions preferably occur in the morning. The OIV allows no more than 45 samples per day for dry wines, or 30 samples per day for spirituous beverages, in multiple sessions with 15-minute breaks. Jurors taste wines individually, not in comparison.

The OIV recommends specific serving temperatures for different wine types:

• White and rosé wines: 10/12 °C
• Red wines: 15/18 °C
• Sparkling wines: 8/10 °C
• Naturally sweet wine, ice wine, liqueur wine and mistelles: 10/14 °C
• Spirituous beverages of vitivinicultural origin: 12/16 °C

It is essential to taste all products of the same type within the same session at the same temperature, as stated by the OIV.

The INAO wine glass, defined by ISO 3591 standard in 1972, is a reference tool for wine tasting. It is lead crystal, with a total volume between 210 ml and 225 ml, and an opening narrower than its convex part to concentrate the bouquet. It is intended for a 50 ml pour.

Bouquet and taste together reveal a wine's quality. The bouquet is the total aromatic experience, revealing faults like cork taint, oxidation, or bacterial contamination. Swirling the wine gently in a glass exposes it to oxygen, releasing aromatic molecules. The "nose" is a major determinant of perceived flavor. Tasting involves perceiving taste and mouthfeel attributes, including textures, flavors, weight, and structure. Holding wine in the mouth for a few seconds saturates taste buds, and breathing through pursed lips releases more esters.

Scoring covers appearance, nose, palate, and overall quality. Scores are often out of 20 in Europe and Australasia, and out of 100 in the US. The OIV outlines a scoring system for competitions, with awards granted based on average scores:

• Grand gold: at least 92 points
• Gold: at least 85 points
• Silver: at least 82 points
• Bronze: at least 80 points

The sum of all medals awarded must not exceed 30% of the total samples presented, the OIV states.

For those who buy and hold fine wine, understanding where scores come from is key to evaluating potential. You can compare expert opinions with community insights on our critic vs CellarTracker score panel.

How does food pairing work with wine?

Food and wine pairing enhances the dining experience by matching elements like texture and flavor between dishes and wines. The most basic element is balancing the "weight" or "body" of the food and wine. Heavy, robust wines can overwhelm delicate dishes, while hearty stews can overwhelm light-bodied wines. Alcohol level primarily determines wine body, and tannins and extract influence it. An oaked Chardonnay from a warm region, like Australia, is typically "heavier" than a stainless steel fermented Chardonnay from a cooler region, such as Chablis.

Beyond weight, flavors and textures can contrast or complement each other. The "complementary strategy" brings together wines and dishes that share affinities, such as an earthy, Burgundian Pinot noir with a mushroom dish. The "contrast strategy" pairs food and wine with opposing traits, like a crisp, acidic Sauvignon blanc with a creamy lemon fish sauce. There the acidity cuts through richness.

How do acidity, sweetness, tannin and alcohol change a pairing?

Physical properties of wine like acidity, sweetness, bitterness (tannins), and alcohol are objective characteristics that influence pairings.

• Acidity: Perceived by a mouth-watering response, acidity can "cut" through fatty, oily, rich, or salty dishes, making them seem less heavy. A wine less tart than its paired dish may taste thin and weak. A "too tart" wine can soften when paired with an acidic dish.
• Sweetness: Wines often need to be sweeter than the dish they accompany. Sweetness balances spice and heat, alleviating burning sensations. It can also contrast with salt, like pairing salty Stilton cheese with sweet Port. It can also balance tartness in food, especially with sweet and sour sauces.
• Bitterness (Tannins): Tannins, derived from grape skins, seeds, stems, or oak, react with proteins. When paired with high-protein and fat dishes like red meat or hard cheeses, tannins bind to these proteins and seem softer. Without food protein, tannins react with proteins on the tongue, accentuating astringency and causing a drying effect. Spicy and sweet foods can accentuate the bitterness of tannins, making the wine seem to have off flavors.
• Alcohol: The primary factor dictating a wine's weight and body. Salt and spicy heat accentuate alcohol and the perception of "heat" in the mouth. Conversely, alcohol can magnify the heat of spicy food, creating significant warmth for the taster.

"Bridge ingredients" are flavors or ingredients with affinities in wine pairing. Examples include slow-cooked onions with creamy wines, or adding herbs and spices found in the wine (e.g., rosemary in Cabernet Sauvignon) to the dish. These can increase the likelihood of a successful pairing.

Which laboratory tests do winemakers run?

Whether wine is aging in tanks or barrels, periodic laboratory tests check its status. Common tests include Brix, pH, titratable acidity, residual sugar, free or available sulfur, total sulfur, volatile acidity (V.A.), and percent alcohol. Additional tests may check for the crystallization of cream of tartar (potassium hydrogen tartrate) and the precipitation of heat-unstable protein. The latter applies only to white wines. These tests run throughout winemaking and before bottling. Winemakers use results to decide on remedial actions, such as adding more sulfur dioxide or protein to soften taste.

Brix (°Bx) measures soluble solids in grape juice, primarily sugars, but also salts, acids, and tannins. These are sometimes called total dissolved solids (TDS). It indicates sugar level and grape maturity. One °Bx means 100 grams of juice contains 20 grams of dissolved compounds. Other measures include specific gravity, Oechsle (Germany), and Baumé (France). One Baumé degree is approximately one percent alcohol and equals 1.8 °Bx.

The volatile acidity test verifies steam-distillable acids in wine, mainly acetic acid, but also lactic, butyric, propionic, and formic acids. High VA is a byproduct of microbial metabolism, particularly acetic acid bacteria, which require oxygen. Eliminating air in containers and adding sulfur dioxide limits their growth. Rejecting moldy grapes and using low-V.A. producing yeast strains also help. Reverse osmosis is a relatively new method for VA removal. Blending a high-VA wine (after filtering microbes) with a low-VA wine can also reduce acetic acid levels below the sensory threshold.

Relatively simple laboratory equipment can measure sulfur dioxide levels. A typical test involves acidifying a sample, distilling the liberated SO2, and capturing it with hydrogen peroxide solution. The SO2 and peroxide react to form sulfuric acid, which NaOH then titrates. This method has an accuracy of 2.5-5% error, sufficient for controlling SO2 levels in wine.

Understanding the chemical composition and stability of your wine is vital for long-term cellaring. For comprehensive insights into the market dynamics that influence your collection, explore our live fine wine market index.

How long can you hold wine?

The time from harvest to drinking can vary significantly. For some wines, like Beaujolais nouveau, it can be a few months. For wines with good structure and high levels of acid, tannin, or sugar, it can be over twenty years. However, only about 10% of all red wine and 5% of white wine will taste better after five years than after just one year.

The decision to hold or drink your wine depends on its maturity profile and your personal preferences. For guidance on when your wines might be entering their optimal drinking window, you can explore our wines entering their drinking window section.

What is the cost of holding wine?

The cost of holding wine extends beyond the initial purchase price. Factors like storage, insurance, and potential auction fees all contribute to the total expense. To estimate the all-in cost of acquiring and holding your fine wines, use our all-in cost calculator.