Definition: Longevity

The lifespan of a wine before it begins to lose its expression and qualities, i.e. before it declines. It is always difficult to determine the longevity of a wine with any precision. Only tasting a bottle from a batch at intervals will give an accurate indication of a wine's evolution. Storage conditions are also a determining factor. Heat, lack of humidity and light are the main negative factors. Generally speaking, with excellent cellaring conditions, light white wines and rosé wines should be consumed within a year of the vintage. Sparkling wines should be drunk within the year, while effervescent wines should not be kept for more than 3 years. Great vintage champagnes can easily reach 10 years. Full-bodied whites have a variable ageing potential depending on the grape variety and vinification method, ranging from 4 to 10 years. Sweet and syrupy whites have a much longer shelf life. Some sweet wines, Trockenbeeren Auslese, Eiswein 20 years and older, and finally vin jaune and certain fortified wines such as vintage ports, can be kept for up to 50 years or more.

There is a common misconception that red wines have a longer shelf life than white wines. However, Beaujolais Nouveau and other primeurs should be consumed within six months to enjoy their fruitiness; slightly tannic reds should be consumed within four to six years; and finally, powerful, tannic reds should be consumed within 10 to 20 years.

With recent vinification techniques, it is always better to drink a wine too early than too late.