Reserve wines

by Marta Burgués

What means that a wine is a reserve? What the experts are talking about when they say a wine is complex? The more expensive the wine, is it better? What makes a bottle excellent? These are some of the many questions that must be deciphered when choosing a wine. The market requires buyers to be increasingly informed, not overwhelmed or confused in front of the oversupply of grape varieties and wine styles. This or the wine recommendations at Uvinum, of course. Or maybe both…

The possibility that a wine will become a great wine, depends on the ability of the enologist, since it is he who must raise grapes to the utmost, so that -at the end of their winemaking– they result in a friendly and seductive liquid. Although there are many recipes, roughly the process of creating a wine born in the harvest.

Once in the winery, the grapes are destemmed, i.e. the green parts as rods that connect the grapes and capes are separated. Then the grapes are transferred to a container for further fermentation. In the case of red wines, the grapes remain macerating for a while to extract, among others, the color, located in the grape skins. For white wines, moreover, the pulp is separated from the skin immediately.

In refrigerated stainless steel tanks, open cement tubs, oak barrels or drums, depending on the winery, the grape juice turns into wine by the action of microorganisms called yeasts, which consume the natural sugar in fruit discarding ethanol and carbon dioxide.

Moreover, during this process, new aromas and flavors are created in wine, other than those natural in grape, called primary. These “secondary” compounds, for example, are responsible for the Sauvignon Blanc to release notes of asparagus peel and freshly cut grass, as defined by experts.

Upon completion of the conversion, in the case of wines made to be consumed young, just remains passing through stabilization and filtering processes to ensure the longevity of the wine for at least 1 year before bottling. However, for those labels who intend to carry with pride the title of aged or reserve, still remains a stay in oak barrels or bottles, which may range between 3 and 18 months of rest, depending on what the enologist wants.

However, the lines of elaboration of a wine are not immutable, each has his methods and, in this case, every enologist has his own recipe.

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