Does wine or champagne get bitter as it ages?

It's not quite as simple as saying wine or champagne gets bitter as it ages. Here's a more nuanced explanation:

Wine:

* Some wines do get bitter with age: This is often due to the tannins in the wine, which can become more pronounced over time. This is especially true for red wines, as they generally have higher tannin levels than white wines.

* Others mellow and develop complexity: Many wines, especially those meant for aging, will develop more complex flavors and aromas over time. They might become smoother and rounder, rather than bitter. This is because the tannins soften and integrate with the other components of the wine.

* It depends on the grape variety, the winemaking techniques, and the storage conditions: Some grapes are more prone to bitterness than others, and some winemaking techniques can accentuate or mitigate bitterness. Storage conditions also play a crucial role.

Champagne:

* Champagne is less likely to become bitter: Champagne undergoes a secondary fermentation in the bottle, which creates the bubbles. This process tends to break down tannins and create a smoother, more complex flavor profile.

* Non-vintage champagnes are meant to be consumed relatively young: They don't have the same aging potential as vintage champagnes.

* Vintage champagnes can age beautifully: These champagnes are made from grapes from a single exceptional year and can evolve over decades. They become more complex and nuanced, developing flavors of toast, honey, and brioche.

In conclusion:

While some wines, especially those high in tannins, can develop bitterness with age, many others will become more complex and mellow. Champagne, especially vintage champagnes, is less prone to bitterness and often develops incredible depth and complexity with age.

It's important to remember that these are general guidelines, and the aging process of each wine is unique. The best way to know how a specific wine will age is to consult with a sommelier or wine expert.