Wines are some of the few things in the world that get better as they get older. Be it a common cabernet or a fruity fortified, the wine you buy on Margaret River wine tours today can only taste better years from now. Indeed, the world’s oldest drinkable wine—the Rudsheimer Apostelwein—was produced back in 1727.
What’s the secret behind wine’s seemingly everlasting taste and aroma? Steve Delaney of the Opimian Society, a Canadian nonprofit wine cooperative, enlists the help of science to unravel this mystery.