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The Italian wine Tignanello is a blend of Sangiovese, Cabernet Sauvignon and Cabernet franc – varieties which usually have aging potential.. There is a widespread misconception that wine always improves with age, [3] or that wine improves with extended aging, or that aging potential is an indicator of good wine.
Ranging from riesling to a premier-cru, the flavorful options can be aged for an additional 10-20 years.
However, such wines are regularly labeled by vintage because of consumer demand. Vintage champagne. Wines of superior vintages from prestigious producers and regions will often command much higher prices than those from average vintages. This is especially the case if wines are likely to improve further with some age in the bottle.
Such wines mellow and improve with age with the tannic "backbone" helping the wine survive for as long as 40 years or more. [23] In many regions (such as in Bordeaux), tannic grapes such as Cabernet Sauvignon are blended with lower-tannin grapes such as Merlot or Cabernet Franc, diluting the tannic characteristics.
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The effects of autolysis on wine contributes to a creamy mouthfeel that may make a wine seem to have a fuller body. The release of enzymes inhibits oxidation which improves some of the aging potential of the wine. The mannoproteins improve the overall stability of the proteins in the wine by reducing the amount of tartrates that are ...
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