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Mature Wine and Aged Wine

Throughout my career in the wine world, one of the doubts I have heard most often is about mature wines and aged wines, two “classifications” that seem to have everything to do, but that, in fact, have nothing…

I heard a lot of confusion about ripe wines witnessing conversations in which people admitted that one had to wait for the wine to ripen as if it were a fruit. It is true that one must wait for some time for the wine after its bottling to recover from the “trauma” suffered, but after, say, two weeks, a month, a glass with it, according to tastes and gastronomy.

I believe that the time has come to end this perfectly permissible confusion, since the designation of mature wine was created only as a counterpoint to another, that of green wines, that is, wines that are not produced in the region of vinho verde.

Simple, isn't it? And yet it lends itself to confusion….

Meanwhile, another concept arises, that of aged wine. In fact, an aged wine is a wine that, after being bottled, allowed some time to pass, so that the same time would mark it.

How to recognize an aged wine?

It is very easy to recognize an aged wine once its color starts to show a chipped tint, that is, the initial live ruby, it will give way, as I just mentioned, to brick-colored tones. On the nose, the aromas of red fruits give way to others that resemble jams and, finally, to other tertiary ones.

The evolution of aromas is, of course, accompanied by flavors that evolve in the same direction.

The essential points are then outlined so that you can immediately recognize an aged wine as soon as it is presented to you.

How to associate aged wines to our rich cuisine?

The big secret at the table is harmony: a great wine combined with a light meal, leftover wine; like a big meal with a little wine, there’s no wine…

Starting from this truism as the wines evolve, aging, care must be taken with what gastronomy is complemented, since the aromas and flavors of the wine must be paired with somewhat delicate foods, without edges, or excessive spices so that both come together perfectly.

Simple, isn't it? Not so much, it is that from theory to practice there is some distance, but as the truth is said, practice is the mother of experience ... have fun experimenting ...

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