Which term is used to describe the complexity of high-quality wines with age?

The term used to describe the complexity of high-quality wines as they age is "more complex." As wines mature, they undergo various chemical changes that enhance their profile, leading to a greater array of flavors, aromas, and textures. This complexity results from the development of secondary and tertiary aromas and flavors, which can include notes such as leather, earth, spice, and dried fruits, that typically emerge after years of aging.

High-quality wines, especially those produced from noble grape varieties and aged in suitable conditions, tend to develop a nuanced character that reflects both the grape variety and the effects of aging in the bottle. This process often results in a harmonious blend of flavors and aromas that are well-integrated and intricate, offering the wine drinker deeper sensory experiences.

In contrast, the other terms do not accurately represent this process. "Simple" suggests a lack of complexity, which is not the case for aged high-quality wines. "Rich" may describe some aspects of wine (such as body or texture), but it does not specifically address the complexity that comes with age. "Less complex," similarly to "simple," indicates an absence of depth in flavor and aroma, which is contrary to what is experienced with fine wines as they age.