Which two primary factors most significantly influence the aging potential of wine?

The aging potential of wine is primarily influenced by tannin and acidity levels. Tannins, which are polyphenolic compounds found in grape skins, seeds, and stems, contribute to the structure and texture of the wine. They act as natural preservatives, helping to protect the wine from oxidation and spoilage over time. Higher tannin levels often correlate with a greater ability for a wine to age gracefully, allowing it to develop more complexity and nuanced flavors.

Acidity is another crucial factor in the aging potential of wine. Wines with balanced acidity tend to have a more refreshing quality and are better able to withstand the changes that occur during aging. Acid acts as a preservative, helping to slow down the chemical reactions that alter the wine's character over time. As wines age, acidity can help maintain freshness, ensuring that the wine does not taste flat or lifeless.

In contrast, while alcohol content and sweetness can influence a wine's style and flavor profile, they do not play as significant a role in determining the aging potential compared to tannins and acidity. Color and aroma, while important for sensory evaluation, do not directly affect the wine's ability to age. Price and region may provide context regarding the quality and style of a wine, but they are