I find it very amusing that there are people who long to know when or how
long a wine matures when truthfully they just want to have a good drink of it.
Many people will not simply believe that all good wines improve with age. They
start making wines with urgency instead of fun and patience. People really
believe that wine can be made, matured and drunk in six or seven weeks. If you
are lucky, you may get fermentation done in that time and your wine cleared, but
truly they can't be drinkable so young.
I understand you will be itching
to get your teeth into these wines and I can't blame you for that because you
are not alone; winemakers are eager to sample the latest batch. For some reason,
keeping the wine at least a year before you manage to drink it is a waste of
time, especially when you had a taste of it when siphoning it into bottles.
However, for your own sake, at bottling time, put two bottles of you homemade wine in the attic or some
other place where they cannot be retrieved easily. Those two bottles of each lot
made will soon amount up to a nice little stock.
The whole secret of
building up a stock is to make numerous lots at the same time and when a jar is
emptied at bottling time, start again with another lot. In this way, you will
always have a few gallons fermenting, several dozen bottles for use as needed
and a dozen or so slowly growing into a nice reserve. Then, when the first two
bottles put away for a year or two old you may sample them. These will have
become such magnificent wines in that time that your lesson will have been well
and truly learned and the vow took that hence forth half of all that is bottled
is going to the attic.
It is also a good idea to keep some of the wine
for five years at least. For at five years it is better than age our and at
three years old it is better than age two. Do not worry, these maturing times
have been proven by expert winemakers. Now, are you ready to keep your wines
long enough to have a delightful taste?
In addition, wines should be
stored at a temperature at which they remain constant throughout the year. Rapid
changes of temperature are certainly best avoided, so if you can store your
wines on a stone floor or in a cupboard which has a stone floor, so much the
better; if you cannot do this, store your wines where you can and fret no