When To Drink Wine? (TOP 5 Tips)

‘For wine tasters, 11am to one pm is the optimum time to actually drink wine because your mouth is drier,’ he informed us. ‘The saliva that builds up in your mouth throughout the day can dramatically change the taste of wine. It doesn’t make it taste worse, just different. ‘


When should you drink wine before or after a meal?

Clark recommends sipping on wine throughout dinner, or even a little while after you finish your meal. “That way, you will have food in your stomach and as you won’t be hungry you are less likely to drink (or eat) more than necessary,” Clark said.

Is it OK to drink wine every evening?

The simple answer: yes! The not-so-simple answer: it’s ultimately up to you. Research still supports the idea that light to moderate amounts of red wine (one glass per night) have mostly beneficial or neutral effects on our health.

Should you drink wine at night?

The brain can feel a little fuzzy with too many glasses of wine. However, a single drink with dinner is ideal. In addition, a nightly glass of wine help protects the brain from a blood clot. Wine drinkers in moderation with one or two drinks a night have an 8% less risk of stroke.

Is it better to drink wine in the morning or at night?

While many drink wine in the evenings to let go after a busy day, drinking it in the morning can help you start things off with less stress.

Can I take wine after dinner?

If you’re one of them, then this one’s for you! If you drink red wine after your dinner, then you’re actually doing your health a favour. Yes, it’s true! While many people assume that drinking alcohol before bedtime is bad for health and can result in weight gain, a research suggests the opposite.

Can I drink wine every day?

For most people, enjoying a glass or two of red wine each day can be part of a healthful diet. The key is moderation. Regardless of the possible health benefits, drinking excess alcohol can do more harm than good.

Does wine cause belly fat?

Truth be told, from what we can tell, wine doesn’t have any more impact on the waistline than any other alcoholic drink. In fact, red wine might actually be recommended for beating back the belly fat.

What is the best time to drink red wine?

‘For wine tasters, 11am to one pm is the optimum time to actually drink wine because your mouth is drier,’ he informed us. ‘The saliva that builds up in your mouth throughout the day can dramatically change the taste of wine. It doesn’t make it taste worse, just different.

Is red wine bad for sleep?

Unfortunately, even small amounts of alcohol, such as one glass of wine before bedtime, can disrupt sleep. “Alcohol affects the central nervous system and has a sedative effect, leading to the thinking that it helps them sleep.

Is red wine healthy?

Red wine, in moderation, has long been thought of as heart healthy. The alcohol and certain substances in red wine called antioxidants may help prevent coronary artery disease, the condition that leads to heart attacks. Any links between red wine and fewer heart attacks aren’t completely understood.

Does wine help you sleep?

Myth 2. A glass of wine before bed will help you get a better night’s rest. The Truth: Because alcohol is a sedative, drinking wine, beer or other alcoholic beverages may help you fall asleep, but as little as two drinks can cause you to sleep less restfully and wake up more frequently.

Should I drink a glass of wine every day?

Research suggests that drinking an occasional glass of red wine is good for you. It provides antioxidants, may promote longevity, and can help protect against heart disease and harmful inflammation, among other benefits. Interestingly, red wine likely has higher levels of antioxidants than white wine.

Can we drink wine in empty stomach?

Alcohol is most quickly absorbed by the small intestine. The longer alcohol stays in the stomach, the slower it is absorbed and the slower it affects the body. Food prevents alcohol from passing quickly into your small intestine. But drinking large amounts of alcohol fast on an empty stomach can be very dangerous.

When to Open a Bottle: Aging Wine Without the Anxiety (Published 2018)

Wine aging is a hopeful and optimistic act that is yet tinged with fear and dread. You want want to be rewarded by a bottle that evolves from awkward, inarticulate youth to expressive beauty and then beautiful complexity as it ages over time. The dread is of waiting for too long or too little time, of storing it incorrectly, and, eventually, of missing out on what could have been, or what was once, there was. Misplaced conviction is entwined with this fear, and the bottles age toward a fleeting peak before dropping away into oblivion as a result.

I’ve seen far too many individuals who are unable to enjoy a bottle of wine that is otherwise excellent because they have convinced themselves that they have missed the best of it.

Misunderstandings can lead to a lot of heartache.

Every day comes with it a slew of potential problems.

  1. Is it possible that I overpaid?
  2. Is it possible that I served it with the wrong food?
  3. Perhaps I should have decanted the wine?
  4. The good news regarding aging wine is as follows: Whatever the general consensus is on the subject, there is no one best moment to open any given bottle of wine.
  5. It’s difficult to make a mistake if you approach the situation correctly.
  6. Bottles that can improve with age tend to travel on a gradual arc, during which they will provide a variety of delectable expressions, ranging from young exuberance to middle-age complexity to final frailty, among other things.

The best time to open a bottle is subjective. The trick is getting to know your own preferences, which takes a bit of time and effort.

Which stage you prefer depends on the individual wine and, more importantly, on your own preferences. A popular belief used to be that the character of well-aged Champagne, in which the bubbles had softened to a gentle fizz after being aggressive in youth, and the flavors had opened into toasty complexity, perhaps with a faint hint of caramel, was something that the British coveted and drank in large quantities. Biscuity, to use a phrase popular among the British. Champagne, on the other hand, was considered to be preferred by the French because it was fresh and vibrant, full of energy and main tastes.

  1. The idea is that the optimal moment to open a bottle is a matter of personal preference.
  2. One effective strategy is to purchase numerous bottles of a wine that will age well.
  3. After then, you must wait, sometimes for an extended period of time.
  4. Make a note of the progression of the development and choose whatever stage you like.
  5. I opened a bottle in 2007 and found it to be far too young, with only the tiniest glimpse of what it may have been like.
  6. If it had been the only bottle I had, I might have been a little downhearted.
  7. With many bottles, you can diversify your bets.

Even though it had been over ten years since my first bottle was opened, the second was very excellent, deep and nuanced while yet being youthful.


If you intend to age wine, it is critical that you have adequate storage space.

A million dollars is also needed to fill the cellar.

Wine coolers are one type of solution to this problem.

Even if your cellar does not maintain the optimal 55 degrees year round, there is still hope for you!

With the exception of really ancient vintages, wine is often more durable than we imagine.

A bottle might be corked, have other flaws, or just be disappointing overall.

Unfortunately, it is an unavoidable part of the job.

Wines such as the greatest Bordeaux, Burgundy, and Barolo have a lengthy history of development and refinement.

However, these renowned long-lived bottles are not the only ones that are worthy of being aged.

It was asserted that these wines have little ability to mature.

Because of all of the processing that these wines underwent, the wines’ essential life powers were completely depleted.

With the passage of time, they began to fall apart.

Over time, the acute vivacity of young Muscadet becomes broad and deep, no longer as incisive but rather more complicated.

However, I’ve come to the conclusion that I love it when it’s younger.

In contrast, I just opened a bottle of Daniel Bouland Morgon Vieilles Vignes 2005, and it was absolutely stunning, silky and earthy, with a violet scent to boot.

White Burgundy that has been well-aged used to be one of the great pleasures of wine.

However, this was before the late 1990s, when bottles of white Burgundy began to prematurely oxidize on a regular basis, a phenomenon known as “premature oxidation.” Countless white Burgundy enthusiasts have had the painful experience of anticipating a fantastic bottle of wine only to be disappointed when the bottle is poured out as a cider-colored oxidized letdown.

  • Not every bottle is impacted in the same way.
  • While I feel that the majority of wines with the ability to mature will provide numerous moments of enjoyment during their trip, there are still some secrets.
  • When they are young, they may be lively and flowery, with a lovely mineral edge to their flavor profile.
  • What do you do in the middle?
  • This period of transition between vibrant youth and mature complexity is referred to as the adumb phase in certain circles.
  • The presence of this indicator shows that the wine is alive and not a denatured, shelf-stable beverage, which is a comfort.
  • Perhaps even more challenging than determining when to open a bottle is determining the bottle’s aging potential at the outset.
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It is not difficult to discover age estimates for different wine types on the internet or in wine textbooks.

You are aware that a young Barolo or Barbaresco will require time to develop.

The chenin blancs and cabernet francs of the Loire Valley, as well as the red wines of Mount Etna and blaufränkisches of the Burgenland, not to mention well-made rosés and sherries, are examples of wines that require more intuitive direction than others.

Balance, on the other hand, is just as crucial, if not more so, in that it gives the impression that all of the parts are in right proportion.

Many of the great vintages, such as 2000 Bordeaux and 2005 Burgundy, have yet to deliver much pleasure in my opinion, despite their reputation.

Meanwhile, the 2001 and 2008 Bordeaux vintages, as well as the 2007 Burgundy vintage, which were considered to be lower vintages, have all been excellent.

Perhaps. I’m not sure if I’ll be around to make a decision. Nonetheless, I’m confident that by then I’ll have had a number of positive experiences with so-called “lesser vintage” wines.

Tips for Finding a Bottle With Legs

Knowing which wines to age is not always obvious, but with a little expertise (and a little bit of research), you may select ideal possibilities. Great wines have been produced throughout history. Burgundy, Barolo, and Bordeaux are all age-worthy wines, but they are not all created equal. Vintage circumstances, as well as the individual style of each manufacturer, are critical considerations. When it comes to aging capacities, the internet and books such as Hugh Johnson’s annualPocket Wine Bookprovide solid basic estimations by vintage.

  • As is so frequently the case, agood wine merchantwith an attentive staff may give recommendations concerning certain wines.
  • Many chenin blancs and chardonnays fall into this category as well.
  • Contains a significant amount of alcohol The presence of alcohol is sometimes significant, but not always.
  • A pinot noir with 15 percent alcohol rather of the more common 12 to 14 percent alcohol content, for example, might imply that the grapes were overripe and the wine was produced as a result.
  • PriceIt can be a useful indicator in some cases, but only when comparing bottles of the same type.
  • The pricing equation, on the other hand, does not always work.
  • Wines that are not meant to be aged Wines that are mass-produced and processed are intended to be consumed in their natural state.
  • They, too, will not improve as they get older.
  • Have no fear.
  • Set aside a couple of fine bottles of wine and wait three or four years to see whether you like the outcome.
  • Experimentation is essential, but unfortunately, time will not move faster in order to obtain early findings.

Ready to Drink Report

A report called Ready to Drink (also known as Drinkability) categorizes and ranks the wines in the cellar according to an index number that indicates whether a wine is being drank at a quicker or slower pace than predicted by the drinking window.

In order to make things easy, let’s pretend for a minute that you want to consume a wine in a linear form throughout the drinking window, however in reality, we may model this in a more complicated manner for different types of wines.

In this article

  • In this section, we discuss the Drinkability Index, several aging algorithms, different consumption types, and a conclusion.


Formerly known as theDrinkability Report, this feature is now known as Ready to Drinkand may be accessible from the fast menu in the My Cellarview, as well as from the Quick Linksmenu beneath the search bar, among other places. Consider the following scenario: you purchase a case of wine with a suggested drinking window of twelve years from Wine Advocate. If you reach the end of the window after five years and you still have 12 bottles, your index is positive five (5), meaning you have five bottles left to consume.

  1. If you are five years into the window and you have consumed nine bottles of wine, you have an index of four (-4).
  2. The index will continue to rise as time goes on if you get past the window while still having bottles left.
  3. If you have not yet reached the start of the drinking window, the index will be zero.
  4. The Drinkability Index formula is explained in further detail in the next section.

The Drinkability Index (also known as Availability)

Formerly known as theDrinkability Report, this feature is now known as Ready to Drinkand may be accessible from the short menu in the My Cellarview, as well as from the Quick Linksmenu beneath the search bar, respectively. Consider the following scenario: you purchase a case of wine with a twelve-year drinking window recommended by Wine Advocate. Suppose you reach the end of the window after five years and you still have 12 bottles left. Your index is positive five (5), meaning you have five bottles left to consume.

If you are five years into the window and you have consumed nine bottles of wine, you have a negative four (-4) index.

The index will continue to rise as time goes on if you get past the window while still having bottles.

In this case, the index will be a negative number that will decrease in value until it reaches zero. As soon as a report is run, the index is dynamically computed depending on the current date and time. On the next page, you will find a description of the formula for the Drinkability Index.

EXAMPLE 1: 1994 Beringer Cabernet Sauvignon

During the period of 1997 to 2007, there were 4,016 days consumed.Today is December 9, 2003, and there were 2,533 days consumed.2,533 / 4,016 = 0.631 = 63.1 percent Number of bottles purchased is 12Number of bottles should have consumed is 12 * 63.1 percent is 7.6 bottlesNumber of bottles actually consumed is 3″Drinkability Index” is the difference between the number of bottles that should have been consumed and the number of bottles that were consumed.Today is December (drinking too slowly)

EXAMPLE 2: 1990 Château Meyney

Between 1996 and 2010, there was a lot of drinking. The period between December 31, 2010 and January 1, 1996 is 5,478 days. Today is the 9th of December, 2003. Duration = December 9, 2003 to January 1, 1996, a total of 2,899 days. 2,899 divided by 5,478 equals 0.529 or 52.9 percent. The total number of items purchased is 14. The number of bottles that should have been consumed is 14 * 52.9 percent, or 7.4 bottles. The number of items in stock is three. Number consumed = 14 – 3 = 11″Drinkability Index” = Should have consumed – Actually consumed = 7.4 – 11 = -3.6″Drinkability Index” = Should have consumed – Actually consumed = 7.4 – 11 = -3.6″Drinkability Index” = Should have consumed – Actually consumed = 7.4 – 11 = -3.6 (drinking too quickly) Here are a few points to consider:

  • The years 1996 through 2010 were marked by heavy drinking. 5 478 days have passed between December 31, 2010 and January 1, 1996. 9th of December, 2003 is the date of this writing. Duration = December 9, 2003 to January 1, 1996, which is 2,899 days. There are 2,899 people out of 5,478 people, thus the percentage is 0.529, or 52.9%. Purchases totaled fourteen. In order to eat 7.4 bottles, 14 times 52.9 percent of the total should have been drank. Inventory count is three. 14 minus 3 equals 11″Drinkability Index” = Should have consumed minus actually eaten = 7.4 minus 11 equals -3.6″Drinkability Index” = Should have consumed minus actually consumed = 7.4 minus 11 = 3.6″Drinkability Index” = Should have consumed minus actually consumed = 3.6″Drinkability Index” (drinking too quickly) Just a couple of quick observations: 1.

Different Aging Algorithms

That should provide you with a general understanding of how the function operates. However, in order to be more precise, we can actually compute the percent of the window consumed using deeper models that take into account how the wine will mature as well as its relative approachability and pleasure over its history. As an alternative to linear aging, you can imagine wines that are at their best when first released and then rapidly decline in quality (Beaujolais, Moscato d’Asti), wines that have two peaks of approachability for young and mature drinking (German Riesling, many Southern Rhone reds), wines that age in a bell curve and take some time to reach their peak and then gradually decline in quality (Bordeaux, Rioja), or wines that are approachable right away but become less approachable (many white wines).

Those are represented on the graph below:The way the graph is computed (and the drinkability index is produced), the drinking window is divided into twelve segments and different percentages of the “percent Window Used” are assigned to each 1/12th of the curve.

In this case, the linear example would obviously award 1/12th for each segment, but the other models are all skewed differently, as shown below:The drinkability report actually allows you to choose a global algorithm for all of the wines, but by default, the report actually pre-defines different algorithms for different categories of wines, as you can see in the table below: To be honest, this is a really subjective question, and I am a little concerned about the quantity of contradictory feedback I may receive.

I was determined to give it a go. In the time of writing, the defaultalgorithm follows these rules: (as of this writing)

Algorithm Types of Wine
Late Bell Red Bordeaux; Red Northern Rhône and Rioja
Twin Peak Red Southern Rhône; White Northern Rhône; White German
Fast Aging All Rose; Beaujolais; Moscato d’Asti
Standard Bell All other reds
Early Bell All other dry whites

Different Consumption Types

When you consume a bottle in CellarTracker, you have the option to mark it in a variety of ways, including “Drank from my cellar,” “Restaurant purchase,” “Given away as a gift,” “Sold or traded,” “Spoiled (corked/oxidized) and returned to vendor,” “Spoiled (corked/oxidized) but not returned,” “Donated,” and many other options. However, many consumers desired a mechanism to limit the calculations to those bottles that they had really drunk for the sake of computing the drinkability index. As a result, there are two options: either focus on total consumption or only a few areas of consumption (Drank from my cellar, Drank by a family member, Lost or missing).


In hopes of garnering positive feedback, I want people to recognize that the tool is only a tool to assist in making sure your collection is keeping up with your needs. Feedback is appreciated, but because I am confident that a significant amount of it will be contradicting, I do not expect to be able to act on all of it. Was this information helpful in answering your question? Thank you for your comments. There was a problem submitting your feedback. Please try again later. Please try your search again later.

Your Guide to Aging Wine: Why and When You Should Age Wine

When precisely should you open that unique bottle of wine that a coworker got you as a gift for the holidays? Is the 5-year-old bottle of White Zinfandel you discovered in your grandmother’s basement going to make you sick? What is the best way to keep the case of California Cabernet you purchased on your recent trip to Napa? This tutorial explains when to drink mature wine, what you should know about cellaring, and how to handle maturing wine based on the sort of wine you’re drinking.

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Aging Specific Wine Styles

Interested in learning how different wine types mature over time? To discover more about a thumbnail, simply click on it. When you purchase wine, you are acquiring it as a possession; nevertheless, in order to get the most enjoyment out of it, you must drink the wine at some time. Let’s face it: you’re supposed to consume wine, not keep it in a cellar for years. Often, when it comes to wine cellaring advice, it is viewed as a binary decision between good and bad. People frequently refer to the “optimal” time to drink a wine, as if the answer had been etched into a marble slab by one of the ancient wine magicians in the style of the Ten Commandments, to frame the conversation.

  • At the end of the day, there is no accounting for taste; de gustibus non est disputandum (degustation is beyond dispute).
  • What is the significance of this?
  • You can keep anything you want in the cellar for as long as you want, but the consequences may not be to your liking.
  • For example, Vin de Soif, or “thirsting wine,” is what you may refer to as an apatio-pounder in the language of the Italians.
  • For example, consider excellent Beaujolais, $15 bottles of California Sauvignon Blanc, Prosecco, and nearly any rosé available.
  • The second type of wine, known as Vin de Gardeor or “keeping wine,” is a type of wine that may (but not necessarily should) be kept in the cellar.
  • In many cases, they will bring delight and pleasure to people when they are young, but they will continue to develop, change, and mature for many years to come.

Cork is a porous media, which means that it will allow oxygen to pass through it.

The oxygen that enters the wine via the closure gradually changes the chemical structure of the wine.

The end result of the fermentation process is a fermented fruit product.

It’s vibrant, it’s vigorous, it’s fresh, and it’s intense.

As the wine matures, the young vigor will be replaced with savory aromas that are more pronounced.

Wine that has been aged for too long will turn salty, brown and barren in flavor.

Where do you prefer your savory and fruity aromas to be blended together?

Both of them aren’t “Right” with a capital R, but they’ve both drank enough wine to figure out what they like most.

The Aging Factors

In an attempt to explicitly quantify particular criteria for ageability in wines, Ph.D. dissertations have been produced; thus, I’m going to speak more here about aspects that are widely accepted to increase the cellarability of wines. The harmony and strength of these ingredients are the most essential factors in the development of a wine over time. The qualities listed below are sometimes referred to as a wine’s “structure.” “. Acidity: Tart wines with more acidity tend to age more gracefully than those with lower acidity levels.

  1. Their sugar acts as a protector and a preservative.
  2. Tannin: Tannin is only found in red wines because it is derived from grape skins, and it is sensed as a cotton-ball-like, drying feeling while drinking red wine.
  3. In general, stronger tannin suggests a longer development curve in the cellar, but it also means that the wine may go through some difficult retrograde periods.
  4. When you add too much or too little to a wine, it goes out of balance, and vice versa.
  5. You should also examine the overall olfactory and taste intensity of the wine in addition to these considerations.
  6. The best vintages have a tendency to produce wines that are balanced in terms of all of these characteristics.
  7. Hotter vintages will produce wines with higher alcohol content and lower acidity, as well as wines with overripe and jammy fruit smells.

A variety of additional things will influence the development of a wine.

oxygen path).

Even within extremely small wine producing areas, there is a wide range of quality among the producers.

Having said that, there have been certain vintages in which nearly every producer produced excellent wine.

For example, don’t automatically assume that you can’t age Beaujolais.

I’d be delighted to have a case of fine Bandol rosé or a single-vineyard cru Beaujolais to mature in my cellar for several years.

“The ’10 Cornas is pretty sideways right now,” says the author.” “Shutdown” is a synonym for “turn off.” “a wine that is at an inconvenient stage, generally at a point when it is neither developed and flavorful nor young and fruity, but rather somewhere in between.

Backwards is frequently referred to as “hard” or “unforgiving” in a less serious context.

“This twenty-year-old Margaux is extremely fresh,” says a friend who works in the industry.” Usually used to describe a wine that is at least ten years old but still has a surprising quantity of fresh, fruity smells, especially considering its age.

According to the appraiser’s preferences, the property is either at its zenith or on the decrease.

“The vintage ’66 Champagne is completely extinct.”” Withered and sterile; devoid of vitality, energy, or pleasurable potential. The two most important considerations when beginning the process of acquiring wine for your cellar are as follows:

  1. Where your wine comes from is important. The manner in which they have been and will be stored

It is advisable to look for mature wines with solid provenance through high-quality shops with dependable employees as well as respected auction houses. This will ensure that the wines were properly-stored before they were sent to you and that they are not counterfeits. Second, you’ll need a place where you can keep your wine in a responsible manner. The ideal temperature will be around 55 degrees Fahrenheit. The temperature should not fluctuate much because every time the temperature of a bottle changes, pressure in the bottle must equalize, drawing more oxygen into the bottle.

  • Wine aging is, at its core, a chemical process that is enhanced by heat and halted by cold temperature variations.
  • In the same manner, if you leave your wines over your stove or in your living room during a hot summer, you will hasten their maturing, and not in a favorable way.
  • In addition, whether in your basement or in a wine refrigerator, your cellar should have reasonable humidity (to prevent your corks from drying out) and should be kept out of direct sunshine, which may also harm wine.
  • Once all of these considerations have been taken into consideration, you may begin thinking about what to purchase.
  • Consider purchasing wines you enjoy in 3- to 6-bottle volumes so you can keep track of their growth over time.
  • By any stretch of the imagination, none of these wines are considered to be good bargains.
  • You’re not going to be enticed to drink them!
  • As previously said, any guidance on the development of wine is only a set of recommendations.

Make use of them to assist you in saving yourself from any disappointment. The fact is, wine is meant to be consumed, and there is only one way to discover what it tastes like, which is to continue to drink it.

The Worst Times to Drink Wine, According to Dietitians — Eat This Not That

It is ideal to look for mature wines with solid provenance (that is, that they were stored properly before they were sent to you and that they are not fakes) from high-quality stores with dependable employees and respectable auction houses. For the second thing, you’ll need a safe place to keep all of your wine. Temperatures around 55 degrees Fahrenheit are ideal in this situation, but not always. Because every time the temperature of a bottle changes, pressure in the bottle must equalize, drawing more oxygen into the bottle, the temperature should not fluctuate much.

  • Sunlight in particular should be avoided at all costs.
  • The aging of a wine will be slowed by keeping it in a cooler environment.
  • Given the alternative between being too cold and being too warm, it’s usually preferable to be too cold than both.
  • Bottles should be stored on their side or upside down so that the wine is in touch with the cork, which will help to keep them moist and flavorful.
  • Take note that to build a wine cellar, you must acquire wine at a quicker rate than you consume it.

Aside from that, your palate will evolve as you progress through the wine world; thus, don’t buy in such large amounts that you end up with a cellar full of wine and wonder, “How the heck am I going to drink all this stuff I don’t really enjoy anymore?” It is estimated that only about 200 wines on the planet have the potential to increase in value faster than inflation, and they are all already prohibitively expensive – think Domaine de La Romanée Conti’s La Tâche, Leflaive Montrachet, Egon Muller Scharzhofberg Auslese, or Lafite-Rothschild, to name a few examples.

The fact is that none of these wines are very good deals.

That means you’re not enticed to consume them!

To reiterate, any suggestion on how to improve the quality of wine may be reduced to the following: a set of rules With the aid of a wine community like Vivino, you can discover out where your favorite wines are hiding, and you can also share your own drinking experiences to help others figure out when they might want to consume the wines they’ve been hoarding.

Make use of them to assist you in avoiding future disappointment. The fact is, wine is meant to be consumed, and there is only one way to discover what it tastes like, which is to keep opening bottles!

Drinking Wine Every Night? Here’s What It Does to You — Eat This Not That

Let’s face it, wine is just one of those beverages that is always available when you require it to be. It’s soothing after a hard day at the office, it’s the great finishing touch for any charcuterie board, and it may even help you feel like you’re living somewhat normally during a time when you can’t actually go out to a bar or restaurant. Furthermore, it has a long shelf life, so having a few bottles on hand when you’re staying indoors isn’t a terrible idea either, as previously said. But what happens if you’re a wine drinker who goes to bed every night?

However, several recent studies have claimed that it’s preferable to refrain from doing so on a regular basis.

Is there an actual difference in terms of health?

It is necessary to ask the difficult questions in this situation since there is a strong risk that you will wind up drinking wine every night that you remain at home!

First—how much is considered one full glass of wine?

For the sake of clarity, let us agree on what exactly constitutes a glass of wine before we on to discuss the hazards and advantages of drinking it every night. According to the Harvard School of Public Health, one drink is defined as 5 ounces of wine (or 12 ounces of beer or 1.5 ounces of liquor) in the United States. Alternatively, Unfortunately, this implies that purchasing a larger wine glass will have no effect on the amount of food we will be providing that evening. Assuming you have one glass of wine every evening, what happens?

  1. Your gut, which is referred to as the “second brain,” may have an impact on the quality of your digestion, organs, and even your mental health.
  2. According to a study published in the American Gastroenterology Journal, moderate red wine consumption has a positive effect on the gut’s overall health and function.
  3. Wine, particularly red wine, includes a high concentration of polyphenols, which are natural compounds with antibacterial effects.
  4. Shutterstock The question of whether or not red wine may aid with heart health is one that is frequently discussed among health experts and wine enthusiasts alike.
  5. According to the findings of a research published in the Canadian Journal of Clinical Nutrition, the polyphenols contained in red wine, which we covered before, have a variety of beneficial effects on coronary blood flow and cardiovascular health.
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Red wine also has the added benefit of raising levels of high-density lipoproteins (HDL), also known as “good cholesterol.” Furthermore, according to the Harvard School of Public Health, higher levels of HDLs are frequently associated with a greater likelihood of protecting oneself against cardiovascular disease.

  • Even in modest quantities, alcohol can interfere with our natural circadian rhythm, also known as our body’s internal clock.
  • It takes around 4-5 hours for the alcohol to exit your system, which means that any sleep disruption you have during the second half of the night is due to the alcohol making its way out of your body and into the morning air.
  • Sign up for our newsletter to have daily recipes and culinary news sent directly to your inbox!
  • The importance of remembering that even in modest quantities, alcohol may be a highly addictive drug should not be understated.
  • Rick Grugza, an epidemiologist who has been monitoring alcohol use for many years, has discovered that the number of people who consume alcohol in bigger quantities is gradually increasing.

It’s vital to remember that, like with anything in life, moderation is key, so it’s important to just be conscious of how much you’re drinking during the week and how it’s effecting your daily life.

So, can you keep drinking a daily glass of wine?

Yes, it is the basic solution. The not-so-simple answer is that the decision is ultimately yours. Light to moderate doses of red wine (one glass per night) have largely good or neutral impacts on human health, according to research that has been conducted in recent years. Overall, even while red wine can have some beneficial impacts on your health, it is not a habit that you should begin if you do not already use alcohol regularly. Eating healthfully and being active are always recommended, but if you happen to love a glass of wine every now and then, there’s nothing wrong with it as well.

If you’ve ever wondered, “Should You Stop Drinking Alcohol to Lose Weight?” we’ve answered that question for you, as well.

Sip or Save: When Should You Drink that Bottle of Wine?

By: Kristine HansenAre you looking for a good red wine to pair with your Thanksgiving turkey? Are you looking for a white wine that isn’t overly sweet to go with ham this Christmas? Alternatively, perhaps, in the midst of the frenzy of holiday shopping and celebrations, you’d like to wrap gifts with a glass of wine in hand, or unwind with a flute of bubbles beside a crackling fire. All of those spontaneous get-togethers, even one at your residence, might demand the opening of a bottle of wine during this time of year.

  • As every wine aficionado is well aware, cellaring wine is also about collecting wine.
  • Time with family and friends is spent in greater quantities than at any other time of year during this season, maybe more than at any other time of year in general.
  • Read on to find out more.
  • There are a number of compelling reasons why you should resist the impulse to instantly open a bottle of wine when it is placed in your possession for the first time.

Why Wine Should be Aged

If you’re looking for a red wine to go with your Thanksgiving turkey, look no further. Are you looking for a white wine that isn’t overly sweet to go with ham this holiday season? Alternatively, perhaps, in the midst of the frenzy of holiday shopping and celebrations, you’d like to wrap gifts with a glass of wine in hand, or unwind with a flute of bubbles beside a roaring fire. These unplanned get-togethers, which may or may not include one at your residence, may demand the opening of a bottle of wine during this festive season.

Anyone who is a wine fan understands that cellaring wine is also about collecting wine.

Time with family and friends is spent in greater quantities than at any other time of year during this season, maybe more than any other.

The first step is to comprehend the aging process and how it contributes to the improvement of a wine.

A longer aging period allows the wine to develop characteristics that are less restricted (or “tight”) on the palate as a result of its ageing process.

How to Age Wine (and For How Long)

It’s critical that you have a temperature-controlled environment in your house where you can mature the wine properly. Temperatures between 55 and 65 degrees Fahrenheit are considered ideal for most people. In addition, the wines should be stored horizontally on racks. Why? The cork will be less prone to dry out as a result of this. You want to keep the cork moist at all times. Some simple rules for determining how long particular wine grape varietals should be aged are provided below:

  • 3-5 years: white Bordeaux (France), Chardonnay (California or France)
  • 3-5 years: red Bordeaux (France)
  • 5-7 years: Chenin Blanc (France), Merlot (California or France)
  • 10-12 years: Cabernet Sauvignon (Switzerland). 7-10 years: white Burgundy (France), Syrah (California or France)
  • 7-10 years: Syrah (California or France)
  • 7-10 years: Syrah (California or France). 10-15 years: white Rioja (Spain), Semillon (France), Cabernet Sauvignon (California)
  • 15-20 years: red Rioja (Spain)
  • 10-15 years: white Rioja (Spain)
  • 10-15 years: red Rioja (Spain)
  • 10-15 years: white Rioja (S Champagne (France) and Barolo (Italy) can be aged for 15-20 years. Sauternes (France) and Riesling (Germany) have been around for 20 years or more.

When to Drink Aged Wine

The following wines should be aged 3-5 years: white Bordeaux (France), Chardonnay (California or France). 5 to 7 years: Chenin Blanc (France), Merlot (California or France); 8-10 years: Cabernet Sauvignon (Switzerland). 7-10 years: white Burgundy (France), Syrah (California or France); 7-10 years: chardonnay (France); 7-10 years: chardonnay (France); 7-10 years: chardonnay (France). 3-5 years: white Rioja (Spain), Semillon (France), Cabernet Sauvignon (California); 10-20 years: white Rioja, Semillon, Cabernet Sauvignon (California); 15-20 years: white Rioja, Semillon, Cabernet Sauvignon, Cabernet Sauvignon, Cabernet Sauvignon, Cabernet Sauvignon, Cabernet Sauvignon, Cabernet Sauvignon, Cabernet Sauvignon, Cabernet Sauvignon, Cabernet Sauvignon, Cabernet Sauvignon, Cabernet Sauvignon, Cabernet Sauvignon, Cabernet Sauvignon, Cabernet Sauvignon, Cabernet Sauvignon, Cabernet Sauvignon, Cabernet Sauvignon, Champagne (France) and Barolo (Italy) are good choices for 15-20 years.

Sauternes (France) and Riesling (Germany) have been around for more than 20 years each, respectively.

Ideal Times to Drink Red Wines

Most “picnic-friendly” wines (light, fresh, and young in nature) do not benefit from maturing in the bottle. Some red-grape varietals, such as Beaujolais Nouveau (France) and Rosé wines, need not be aged more than two years. It is recommended that you eat them within a year of their release. Zinfandel, which has the highest alcohol percentage of any red wine (usually between 14 percent and 16 percent alcohol by volume), and which is produced in California, is one of the red wines that truly blossoms with age.

The Cabernet Sauvignon vine is also used extensively in the production of wine in the Bordeaux area of France.

Merlot and Syrah are two more red wine varieties that might be considered for aging.

That means you should consume them within three years of their first release.

Ideal Times to Drink White Wines

White wines can be matured, contrary to common opinion; however, not all varietals may be aged. These are more complex than red wines since the ultimate product may appear to be an entirely different wine from the one that was started.

What was originally the color of straw has changed to a golden, honey-like tint in recent years. It is important to note that if you see that the wine is starting to become a brownish color in the bottle, it should be consumed immediately and removed from the maturing process.

White Wines YouShouldn’tAge

White wines should be matured in oak barrels rather than stainless steel, and they should have more vanilla and toasted aromas rather than tropical fruit notes in their bouquet. In general, this implies that Sauvignon Blanc from New Zealand (typically matured in stainless steel) and California—as well as Vinho Verde (Portugal)—are two excellent examples of white wines that do not need to be aged. Instead, for white wines that do not require maturing, you should consume the wine within two years of its release.

A basic rule of thumb is that the more tropical-fruit flavors you perceive on the tongue, and the less oakiness you notice, the more probable it is that you are tasting a “youthful and fresh” wine, according to the experts.

White Wines YouCanAge

French white wines have a reputation for holding up well over time. The most well-known example is Sauternes, a rich, sweet wine produced in the Graves region of Bordeaux, France, and produced in large quantities. Each bottle of Sauternes is made up of three different grape varietals: Sauvignon Blanc, Muscadelle, and Sémillon. Chenin Blanc, as well as white Bordeaux blends (which include Sauvignon Blanc and Semillon grapes), function admirably after being aged for a period of time. Among the French white wines that are particularly well-suited to aging—and which are found in the cellars of most professional collectors—is Haut Brion Blanc, produced by Château Haut-Brion.

Germany’s Rieslings are recommended to be aged for between 10 and fifteen years, while some can be aged for up to thirty years (yes, they can hold up that long).

Over the past several years, the quality of New York’s Finger Lakes Rieslings has increased to the point that they are now suggested to undergo an aging process as well.

Champagnes and Sparkling Wines

A special bottle of wine should be served to celebrate the start of a new year, whether it’s a peaceful evening at home or a festive gathering with friends. Typically, this implies Champagne or a sparkling wine from California, Crémant from France, or a crisp Spanish cava, among other options. All three of thesesparkling winesbenefit from maturing, with cava benefiting the least, especially if the wine is purchased at a cheaper price. (In contrast to Champagnes, which are regularly sold for upwards of $75, the price of this category of bubbles fluctuates dramatically as a whole.) In the case of Champagne, there is no maximum number of years that can be spent in the cellar.

Of course, it is far longer than the normal human lifespan, but it should encourage you to consider aging wine as something that is “in it for the long haul.” Are you looking for something else? Take a look at the wines and spirits that are now available on Invaluable.

About Kristine Hansen

Since 2004, Kristine Hansen has been writing about wine and travel for publications such as Wine Enthusiast, Travel and Leisure, Conde Nast Traveler, and Architectural Digest. She has also written to the websites of Wine Enthusiast, Travel and Leisure, and Conde Nast Traveler. A wine enthusiast, she has been to several wine areas, including Bordeaux and Napa Valley, and is the author of Wisconsin Cheese Cookbook: Creamy, Cheesy, Sweet, and Savory Recipes from Wisconsin’s Best Creameries (Wisconsin Cheese Cookbook) (Globe Pequot Press).

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