(1) Grape variety: The variety determines the structural substances such as acidity, tannins, alcohol content, and sugar content of wine. Cabernet Sauvignon is one of the best aged wines in the world, while Valdigue has much less aging potential than Cabernet Sauvignon, and begins to age rapidly after two years.
(2) Brewing method: The brewing method of wine has a crucial impact on its aging potential. For example, not all Cabernet Sauvignon wines are suitable for long-term aging. Many mass-produced Cabernet Sauvignon wines are suitable for early consumption as they lack sufficient tannins and acidity, so they do not have significant aging potential. The way wine is made can affect its tannins, acidity, and alcohol content. Wines suitable for long-term aging need to have sufficient tannins, acidity, or alcohol content.
(3) Storage environment: Red wine must be stored in a temperature suitable and stable environment, usually between 12-16 degrees Celsius (55-62 degrees Fahrenheit). If wine is stored in a place with high temperature, air will more easily penetrate into the bottle, accelerating the oxidation of the wine. If the wine bottle is frequently shaken, it will also allow more air to enter the bottle, accelerating the oxidation and aging of the wine.
