What aging-related flavor development is commonly observed in Bordeaux and Burgundy reds?

• A. Secondary and tertiary flavors develop over time with age.
• B. Primary fruit aromas persist unchanged.
• C. Tannins disappear quickly with age.
• D. Color intensity increases with aging.

Answer: (A)

Red wines from Bordeaux and Burgundy gain complexity as they age by developing flavors beyond the fresh fruit they show when young. This shift moves from primary fruit aromas toward secondary flavors—those that come from fermentation and oak, such as spice, vanilla, cedar, and tobacco—and then toward tertiary flavors that emerge from long bottle aging, including earth, forest floor, leather, mushroom, and sometimes truffle. The fruit notes fade and the wine takes on a more nuanced, layered character. Tannins may soften and integrate but don’t disappear quickly, and the color tends to become lighter and more brick-ruby with time rather than becoming more intense. So the aging-related flavor development commonly observed is the emergence of secondary and tertiary flavors as the wine matures.