(TheDailyMeal) - The flavor, color, and aroma of every bottle of wine are influenced by a large number of factors that result in a unique final product. Hundreds of chemical compounds within a bottle of wine can react with one another to create changes in the makeup of the wine. 

These reactions tend to improve the taste over time, but these changes are not always predictable since each crop of grapes is different. The method of fermentation that the grapes undergo, in addition to the region and year of a specific grape varietal, will determine the best time to uncork the wine. A balanced approach paired with controlled storage conditions are key elements in crafting finely aged wine.

Ancient Methods 

The process of winemaking that is utilized today has been developed over thousands of years. In ancient Rome, the practice of partially drying the grapes before fermenting them was used to concentrate the sugars, which allowed the wine to be aged for years. Wines were aged in clay amphorae and sealed with wax or resin in addition to a cork if it was available. Wine was usually stored underground in such places as underground catacombs, cemeteries, wine caves, underneath floors, and wine cellars. 

The use of corked bottles to house wine was a 17th-century development and allowed for a more effective aging process. The combination of air-resistant glass and a cork that permitted small amounts of air to enter the bottle helped the wine age over a period of years. This enhanced the appreciation for aged wine, which continues today.