Wine - Vintages


A "vintage wine" is made from grapes that were all or mostly grown in a particular year, and labeled as such. Some countries allow a vintage wine to include a small portion that is not from the labeled vintage. Variations in a wine's character from year to year can include subtle differences in color, palate, nose, body and development. High-quality wines can improve in flavor with age if properly stored. Consequently, it is not uncommon for wine enthusiasts and traders to save bottles of an especially good vintage wine for future consumption.

In the United States, for a wine to be vintage-dated and labeled with a country of origin or American Viticultural Area (AVA) (e.g. Sonoma Valley), 95% of its volume must be from grapes harvested in that year. If a wine is not labeled with a country of origin or AVA the percentage requirement is lowered to 85%.

Vintage wines are generally bottled in a single batch so that each bottle will have a similar taste. Climate's impact on the character of a wine can be significant enough to cause different vintages from the same vineyard to vary dramatically in flavor and quality. Thus, vintage wines are produced to be individually characteristic of the particular vintage and to serve as the flagship wines of the producer. Superior vintages from reputable producers and regions will often command much higher prices than their average ones. Some vintage wines (e.g. Brunello, are only made in better-than-average years.

For consistency, non-vintage wines can be blended from more than one vintage, which helps winemakers sustain a reliable market image and maintain sales even in bad years. One recent study suggests that for the average wine drinker, the vintage year may not be as significant for perceived quality as had been thought, although wine connoisseurs continue to place great importance on it.

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