Wine is a living thing that continues to change even after its bottling and release. When stored properly, balanced wines like Jordan's Cabernet Sauvignons develop even more complexity over time. This occurs as the tannins – those astringent components that are derived from both the grape and the oak barrel in which it is aged – slowly combine to form larger, more complex molecules, allowing different aroma and flavor profiles to emerge.

Abrupt or dramatic changes in light or heat, or the presence of vibration, may interfere with this process and cause undesirable chemical reactions. To ensure the optimum aging of your wine, store bottles at approximately 60 degrees in a dark, damp place. Basements, caves, wine cellars or coolers with humidity and temperature control, all keep wines in darkness and at stable storage conditions. You should also store unopened bottles on their sides, so the cork remains wet. When corks dry out, they shrink and allow the wine to oxidize.

The size of a wine bottle also affects aging. For example, if a 750 ml bottle of 1990 Jordan Cabernet Sauvignon is enjoyed at its peak ten years after the vintage date, the magnum (1.5 L) of the same vintage would reach the same peak several years later. The reason for this is that the increased volume of wine in the larger bottle format offers more stability from outside forces, such as heat and light, causing the chemical reactions that take place during aging to be slowed down.

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Join us at the Hanover Inn in New Hampshire for a wine dinner and vertical tasting of selected vintages of Jordan Cabernet Sauvignon.