Ageing: History

When a fine wine is allowed to age, spectacular changes can occur which increase both its complexity and monetary value. Ageing is dependent on several factors: the wine must be intrinsically capable of it; it must be correctly stored (in a cool place and out of contact with air); and some form of capital investment is usually necessary.

Although the bible suggests that Luke understood that old wine was finer than new wine, the Romans (see Ancient rome and, specifically, horace) were the first connoisseurs systematically to appreciate fine wines which had been allowed to age, although there is some evidence of wine ageing in Ancient greece. Certain wines (dried-grape wines, for example) were suitable for ageing because of their high sugar content and were stored in sealed earthenware jars or amphorae. The best, falernian and surrentine wines, required 15 to 20 years before they were considered at their best and were sometimes kept for decades.