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The process of maturing wines so that they can improve. Those wines that benefit from aging become less harsh, less tannic, smoother, and more complex. Once wines complete fermentation, they begin to change, mainly as a result of air contact but also because the natural components of the new wine begin interacting with one another. All rosé wines and most white and light red wines should be bottled soon after fermentation and drunk while still young. But aging is necessary for some wines to reach their full potential. These include most fine red wines (such as those from France’s Bordeaux and Rhône regions, California’s better cabernet sauvignons and zinfandels, and Italy’s barolos and Brunello di montalcinos) and many white wines (Sauternes, burgundies, and some California chardonnays). Wines begin the aging process in the tanks or vats where they go through fermentation. After that, most high-quality wines receive some sort of wood aging and then bottle aging. wood aging, sometimes referred to as barrel aging, cask aging, or barrel maturation, is a process of maturing wine in barrels or casks prior to bottling. This process allows young wines to soften and absorb some of the wood’s flavors and tannins; the wine’s flavors become concentrated because of slight evaporation. In modern winemaking, wood aging has become very complex, with considerations like size of container, origin and type of wood, and barrel-making techniques. Although the best sources for barrel oak are still being debated (see oak), the small oak barrel has evolved as today’s container of choice. bottle aging further develops the nuances of wine. After a wine is bottled, the first few weeks of aging allow it to recover from bottle sickness. The length of further aging depends upon the type of wine. Many, including rosé, light white, and light red wines, are at their best soon after bottling and don’t require further aging. White wines like California Chardonnay DO well with a minimum of 6 to 12 months aging, whereas French white Burgundy and Sauternes develop better with extended bottle aging. Long-lived red wines—such as California Cabernet Sauvignon and Zinfandel, French Bordeaux, Italian Barolo, and vintage port—improve for many years, sometimes decades. Such wines evolve beautifully in the bottle as their tannins soften and the flavor and bouquet become more intriguing and complex. At some point, however, the wine hits its peak and begins declining in quality, making bottle aging no longer beneficial.