Honestly, When Is Wine At It’s Peak Age?
Last night, I blindly grabbed an entry-level white wine ($10-30) to pair with my risotto. I opened it right away, as I love to sip slowly while I cook—and, of course, wine is perfect for cooking risotto too! But before I even had a chance to take a sip, I knew something was off. The aroma was completely lacking the fresh, bright fruitiness I adore in whites. No peaches, no honey, no citrus. Instead, there was a faint vinegar-like smell. Oh I was so sad, it just truly had gone bad. I quickly checked the bottle and realized my mistake. I hadn't bothered to read the label carefully before opening it—the vintage was 2019. Here's something many people don't realize: most wines are meant to be enjoyed within a few years of release. The Wine & Spirits Education Trust taught me this little tidbit years ago. If left too long, oxidation can take over, which is exactly what happened to me last night. You will see signs that the color has changed to more golden or brownish, the nose will have vinegar notes, and the taste will be off-putting.
When does wine reach its peak age?
These guidelines aren’t rigid, but they’re a general framework I’ve developed over nearly two decades working with wine. For everyday wines priced ($10-$30ish), I like to keep the vintage (the year on the bottle) within a certain number of years from the present.
For rosé, I prefer it within 1 ½ years. I’ll be sipping 2023 rosés until late spring or early summer of 2025, just before the new releases come out. This style is at its best when it’s super fresh. I highly recommend paying attention to the year listed on the label. I can’t tell you how many I’ve seen in stores that are OLD.
For whites, I aim for wines that are 2-3 years old. Right now, I wouldn’t go further back than a 2022, or maybe a 2021 at the latest.
Reds can typically age a bit longer, around 4-6 years. However, lighter, fruitier reds follow the same 2-3 year rule as whites for peak enjoyment.
So, when is a wine considered age-worthy? Here are a few general rules of thumb:
If you’re spending more than $40, it’s likely a higher-quality wine that can age longer. But it’s always worth doing your research, especially when you're investing in pricier bottles.
Some wines are known for their ability to age gracefully, like German Rieslings, Port, Champagne, First Growth Bordeaux (Cabernet blends from that region in France), high-end Burgundies (Pinot Noir and Chardonnay from France), Barolos and Brunellos from Italy, and splurge-worthy Napa Cabs. Many of these wines don’t even hit the market until they’ve seen significant aging in the cellar. They can often last decades and continue to evolve.
As quality wines age, they will remain smooth and enjoyable and the flavors will likely shift, developing notes of nuts, tobacco, and chocolate for instance. The flavors will be exceptional, and the experience might just be life-changing.
Needless to say, my entry-level white wasn’t cutting it the other night—though I did manage to use it for cooking! For the record, the best wine I’ve ever tasted was a 1998 Château Haut-Brion, enjoyed at a restaurant about a decade ago. An Australian winemaker was visiting the importer I worked for, and somehow I ended up invited to the lunch where the winemaker graciously ordered it. This wine is a First Growth Bordeaux, widely regarded as one of the finest wines in the world. That first sip stopped me in my tracks—I’d never experienced something so silky. I am a total dork and snuck the bottle home in my purse. It’s still in my kitchen cabinet. Even at 25 years old, it’s still considered youthful today — which is wild. On the restaurant’s wine list, it was priced over $1,000, but you can pre-order it from this online shop for $750 if you're feeling tempted ;) Stay curious and read those labels, friends!
