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"Bricking" refers to one of the changes that occur as red wine ages, specifically a change in the color of the wine that's most noticeable around the edges, where the wine meets the glass. It's especially evident in bright light, or when you hold the wine up to the light and tip the glass a bit.

It's not a negative in and of itself unless it's excessive (i.e., if your once-red wine is now all orange in color, it's probably become a bottle of mild vinegar).

However, I suppose that whether one considers bricking to be a positive development depends on whether one likes the taste of aged red wine, which is significantly different from the taste of the same wine when it was young -- the fruit fades, the tannins soften, and with luck the wine gains complexity as it ages. When that's the case, it's a definite positive, at least in my mouth.

But remember that most wines are best consumed young, not all wine improves with age, and no wine improves forever.
Originally posted by PurpleHaze:
Specifically, bricking refers to the fading of deeper darker red colors into a red/brown (bricklike) hue.

Oh, yeah -- I left that out! Razz

The brownish tint is especially evident around the edges of the wine where it meets the glass. When red wine gets really old, its overall color often begins to lighten noticeably, too.

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