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In the case of whites and rosés: aging in oak barrels and bottles for a total period of at least forty-eight months, with a minimum aging period in oak barrels of six months. In 2018, the Regulating Council released new classification rules for Rioja, in an attempt to encourage championship of regional microclimates and put a greater focus on ...
Extended periods of aging in American oak has long been associated with Spanish wine from regions like the Rioja. In Spain, winemakers often use the Spanish word elaborar (to elaborate) rather than fabricar (to produce/make) when describing the Spanish winemaking philosophy. This relates to the view that the winemaker acts as more of a nurturer ...
The transfer of off-flavours in the cork used to bottle a wine during prolonged aging can be detrimental to the quality of the bottle. The formation of cork taint is a complex process which may result from a wide range of factors ranging from the growing conditions of the cork oak, the processing of the cork into stoppers, or the molds growing ...
For red wines a wine needs to be aged at least 6 months in oak (in Rioja and Ribera del Duero it is 12 months in oak) and a total of 24 months before release. For Spanish whites there is no minimum oak aging but a Crianza designated wines needs to be kept at the winery for at least 18 months after harvest before being released to the market Cru
The aging requirements for Ribera del Duero are the same used in Rioja. Wines labelled as "Crianza" must age two years with 12 months in oak. "Reserva" wines must be aged at least three years with at least 12 months in oak. The "Gran Reserva" labelled wines must spend 5 years aging prior to release, two being in oak.
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I sampled at least a dozen wedges at various stages of aging, from a smooth, earthy 13-month slice to a crumbly, umami 120-month-old bite. I discovered that the rich, nutty cheese pairs ...
Tom Stevenson speculates that 52 °F (11 °C) may be the most ideal temperature for storage and aging, while Karen MacNeil recommends keeping wine intended for ageing in a cool area with a constant temperature around 55 °F (13 °C). Wine can be stored at temperatures as high as 69 °F (21 °C) without long-term negative effect.