Ageing in the Bottle

Once the wine is in the bottle a chemical process is set in motion. Just like when the wine is racked it receives a big dose of oxygen from the bottling process. This oxygen is slowly 'processed' or absorbed into the wine. Most of it is grabbed by the sulfur, some of it is used by other chemical processes that help to soften the wine, but in pretty short order there is no more oxygen in the wine.

Bottle Shock

When the wine runs out of oxygen it 'closes up', that is, the nice fruit flavors disappear leaving the wine with only tannins and acids. Sometimes it can seem to lose its flavor altogether, tasting like thick water, or it can develop all sorts of strange flavors. This is a natural part of the wine being separated from oxygen. The wine is said to be 'going into bottle shock'.

After several months starved for oxygen none of the aerobic processes that normally occur in wine that has an oxygen supply are occurring. Slowly, other processes that occur in the absence of oxygen (anaerobic processes) start up. After a few more months the wine begins to 'come around' that is, the fruit starts to come back and the funny flavors go away. The wine is now 'coming out of bottle shock'.

The process of bottle shock is easily explained by chemistry. The sad thing though is that most wines are sold when they have just been bottled, and since most wine is consumed within 24 hours of its purchase that means that most of the wine consumed in the world is drunk while its in bottle shock. Even with inexpensive wines, holding onto them for even a couple of months can dramatically improve the quality of the wine, but most wines do not get that far.