How Old Does a Wine Have to Be to Be Considered Vintage?
Vintage wine, often a symbols of prestige and quality, is not just a matter of age but also involves specific rules and traditions. The term 'vintage' is not a vague reference to an old wine, but a clear indication of the year when the grapes were harvested and used in the wine-making process. This article will delve into the different criteria for wine to be considered vintage, exploring the nuances of vintage rules across different types of wines, including Port and Champagne.
Port Wine and Champagne: Vintage Rules
There are specific requirements for a wine to be labeled as vintage. This is particularly true for Port and Champagne:
Port Wine
Port wine must undergo a minimum of two years of aging before it can be labeled as vintage. This ensures that the wine has matured and reached the standard of quality associated with vintage wines. The stringent aging process guarantees a distinct flavor profile and robust character that sets it apart from non-vintage Port.
Champagne
For a sparkling wine to be labeled as vintage, it must be made from grapes harvested in a single year and aged for a minimum of three years. This extended aging period allows the Champagne to develop a unique character, making it more complex and desirable. Unlike non-vintage Champagne, which is typically a blend of wines from different years, vintage Champagne offers a distinct taste of the specific harvest it was made from.
General Vintage Rules
A vintage wine is one where the year of harvest of the grapes in the bottle is clearly stated. This means that the wine is old enough to have the year of grape harvest printed on the label. This practice is becoming increasingly common, as many wine producers focus on showcasing the unique terroir and climatic conditions of a specific year. For instance, wines from 2021 will only be considered vintage when the 2021 harvest starts shipping in a couple of years.
Factors Influencing Wine Aging and Quality
While vintage rules provide a baseline for wine quality, other factors can significantly impact whether a wine improves with age:
Most Red Wines
Many red wines improve significantly for several years after the vintage. This aging process enhances the complexity and depth of the flavors, making the wine more refined and approachable. However, the optimal aging period varies depending on the wine type and producer.
Vinho Verde
In some wine regions, like Vinho Verde, the term "vintage" is redundant, as the wine is meant to be consumed young and fresh, often with the year of harvest mentioned on the label. This practice reflects the emphasis on the freshness and zesty character of these wines, which are typically consumed soon after harvest.
No Vintage (NV) Wines
Non-vintage (NV) wines are blends of wines from several different vintages. This blending process helps producers maintain a consistent quality year after year. NV wines are popular for wines like Champagne, Sherry, and Tawny Port, as they offer a stable and reliable taste profile. The producers strive to achieve a blend that remains true to their brand's character, even though it may not come from a single exceptional year.
Vintage in Wine Making and Beyond
The term "vintage" has transcended its original meaning in wine making and is now used in various contexts. Beyond the wine industry, furniture dealers and other retailers apply the term "vintage" to mean "old" or "fine," creating confusion over its true meaning:
Vintage Terminology in Other Industries
Furniture dealers use "vintage" to describe pieces that are over 20 years old, while "antique" is used for items over 100 years old. This highlights how the term has been repurposed and can mean different things in different contexts.
Exceptional Vintages in Champagne
In some wine-making circles, particularly Champagne houses, the term "vintage" may refer to an exceptionally good year where all the wine therein was from that year only. In contrast, other production might be a blend of different years, hence the term "non-vintage." This practice is designed to strike a balance between consistency and showcasing the best possible wine.
Micro-Climatic Variability and Great Vintages
The weather plays a crucial role in determining whether a year is exceptional or not. Micro-climatic conditions can greatly influence the quality of the grapes and, consequently, the final wine. For example, in 1959 in Germany, two neighboring estates produced vastly different wines despite the same weather conditions. This highlights the complex interplay between local weather and overall wine quality.
Case Study: 1959 German Wine Harvest
In the 1959 German wine harvest, the micro-climatic conditions at Schloss Johannisberg produced an ideal environment for creating a late-picked spaetlese wine, a unique and sought-after type of wine. However, on the neighboring estate of Schloss Vollrads, the conditions were optimal for producing high-quality, sweet wines like trockenbeerenauslese. This stark contrast underscores the importance of weather and micro-climate in wine production.
Navigating the world of vintage wines requires an understanding of the rules and nuances that govern the term. By appreciating the criteria for vintage wines and the factors that influence their aging process, wine enthusiasts can make more informed choices and enjoy the rich diversity of wine offerings.