- As a result of they permit in proportionally much less oxygen than normal bottles, magnums decelerate oxidation, serving to wines — particularly age-worthy reds and structured whites — develop extra complexity and steadiness over time.
- Whereas magnums have visible attraction, winemakers and educators emphasize their sensible advantages for cellaring, significantly for wines with robust tannins or acidity, reminiscent of Cabernet Franc, Barolo, and Champagne.
- Whereas they is probably not cheaper per liter, magnums yield about ten glasses, reduce the chance of untimely growing older, and add influence on the desk — making them a wise, intentional alternative for each growing older and entertaining.
Magnums include baggage. They’re usually perceived as extravagant or meant for collectors — one thing you’d deliver to an enormous feast and depart unfinished. However in apply, the format serves a really completely different function, particularly by way of how wine ages over time. Wanda Mann, a wine educator and the founding father of Wine With Wanda — who might be speaking about all issues Cabernet Franc at this yr’s Meals & Wine Basic in Aspen — views them as one of the crucial efficient codecs for preserving high quality and construction over time.
“Generally, folks mistakenly imagine magnums are all about flash and never perform,” says Mann. “There’s no denying the dramatic visible attraction of a large-format bottle, however many winemakers desire to bottle their high wines in magnums as a result of they’re an excellent vessel for growing older.” That’s very true for wines that don’t all the time get high billing, like Cabernet Franc. The format provides them room to evolve — quietly, confidently — and present up with extra construction when it counts.
What modifications in a magnum?
A magnum holds 1.5 liters of wine — twice the usual bottle — however each permit in roughly the identical quantity of oxygen over time. This shift in ratio slows oxidation and extends the wine’s improvement. “Wines do age in another way, and dare I say higher, in magnums,” says Mann. “That slower oxidation permits the wine to develop complexity and depth over time.”
Producers usually reserve this format for wines that profit from growing older — reds with acidity and tannin or advanced whites made for extra than simply short-term consuming. Cabernet Franc suits neatly into that class. Equally, Barolo, Pinot Noir, and structured kinds of Chardonnay and Champagne are additionally notable examples.
Magnums aren’t nearly preserving wine perpetually. They’re about permitting it the time to achieve its full potential — particularly in the event you’re opening one thing which may in any other case drink a bit of younger.
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Not essentially extra cheap, however usually smarter
There’s no price benefit to purchasing magnums. “Magnums aren’t often cheaper than shopping for normal bottles,” Mann notes. Nonetheless, they’ll supply worth in different methods. They age extra gracefully, serve about ten glasses — sufficient for a desk of company, and take away among the guesswork round bottle timing. “If we’re centered on growing older,” Mann provides, “magnums are perfect for wines with a construction that helps longevity.”
That applies to a variety of wine kinds, from Champagne and Verdicchio to age-worthy reds like Cabernet Sauvignon and Cab Franc. The slower evolution permits these wines extra space to open up, significantly in vintages the place the construction is there, however the fruit hasn’t absolutely softened. And in sensible phrases, bringing one magnum to the desk is usually simpler — and extra putting — than juggling two bottles.
Why the magnum format feels completely different
Magnums don’t simply serve in another way. They learn in another way. There’s a shift in tone when a magnum hits the desk — not as a result of it’s costly, however as a result of it feels intentional. “Magnums are enjoyable,” Mann says. “They’re instantaneous dialog starters that captivate company and add the correct of drama to the consuming expertise.”
They don’t must be splurges both. Reasonably priced Proseccos, pét-nats, and lighter reds are more and more accessible in giant format. The influence stays the identical, even when the value doesn’t climb. And in a time when house dinners generally carry extra weight than eating out, this format delivers a bit of additional with out doing an excessive amount of.
The case for getting magnums
Magnums aren’t simply shelf items or occasion props. They’re instruments for higher growing older, smarter serving, and a barely extra beneficiant pour. If you happen to’re holding a wine that’s not fairly able to drink — or trying to elevate one thing extra informal — the format helps on each counts.
For varieties like Cabernet Franc that profit from construction and endurance, a magnum provides the proper circumstances. It’s not about making a splash. It’s about giving the wine time and giving the second extra space.