I read that dessert wines like Riesling and Gewurztraminer should be aged. What does mean?

You're right, some dessert wines like Riesling and Gewürztraminer *can* benefit from aging, but it's not a universal truth. Here's what it means and why it happens:

What does aging dessert wine mean?

* Changes in Flavor Profile: Aging a dessert wine allows its flavors to evolve and become more complex. Sweetness might mellow, and new notes of honey, spice, and even savory complexity can emerge.

* Increased Complexity: The wine's acidity interacts with the sugar and other components over time, creating a greater depth of flavor.

* Softened Edges: The wine's initially sharp or intense flavors become smoother and more integrated.

Why does it happen?

* Botrytis cinerea (Noble Rot): Dessert wines made from grapes affected by botrytis cinerea (noble rot) often benefit from aging because the fungus imparts unique flavors that evolve over time.

* High Acidity: Dessert wines like Riesling and Gewürztraminer tend to have high acidity. This acidity interacts with the sugar and other components during aging, resulting in complexity.

* Residual Sugar: The high residual sugar acts as a preservative, allowing the wine to age gracefully.

Important Considerations:

* Not all dessert wines age well. Some wines, especially those with lower acidity or made with less noble rot, might not age as well.

* Aging Time: How long a dessert wine should age depends on the specific wine, producer, and desired flavor profile. Some wines may benefit from aging for just a few years, while others may age for decades.

* Storage Conditions: Proper storage is essential for aging dessert wines. They should be kept in a cool, dark place with consistent temperatures and humidity.

In summary, aging dessert wines can be a rewarding experience, leading to a more complex and nuanced flavor profile. However, it's important to choose wines known for their aging potential and to store them appropriately.