What is typically a characteristic of aged red wines?

Aged red wines are known for their complexity and greater depth. As red wines age, their flavors evolve and integrate, leading to a more harmonious profile compared to their younger counterparts. During the aging process, various chemical reactions occur that contribute to the development of secondary and tertiary flavors, such as earthy notes, spices, and tertiary aromas like leather or tobacco. This complexity enhances the overall drinking experience, making aged red wines often more intriguing and nuanced.

Aged wines generally show a reduction in primary fruity characteristics as they transition into more developed flavors, which is why the fruity and fresh flavors typically associated with younger wines would not describe aged red wines. Additionally, while some aged red wines may still have noticeable tannins, they usually become more rounded and softer over time rather than overwhelming, making them more enjoyable to drink. Higher acidity can be a factor in aged wines depending on the grape variety and wine style, but it’s not a defining characteristic of aged red wines overall.