Vintage wines are generally bottled in a single batch so that each bottle will have a similar taste. Climate can have a big impact on the character of a wine to the extent that different vintages from the same vineyard can vary dramatically in flavor and quality. Thus, vintage wines are produced to be individually characteristic of the vintage and to serve as the flagship wines of the producer. Superior vintages, from reputable producers and regions, will often fetch much higher prices than their average vintages. Some vintage wines, like Brunellos, are only made in better-than-average years.
Non-vintage wines can be blended from more than one vintage for consistency, a process which allows wine makers to keep a reliable market image and maintain sales even in bad years. One recent study suggests that for normal drinkers, vintage year may not be as significant to perceived wine quality as currently thought, although wine connoisseurs continue to place great importance on it. Wine tasting is the sensory examination and evaluation of wine. Wines are made up of chemical compounds which are similar or identical to those in fruits, vegetables, and spices. The sweetness of wine is determined by the amount of residual sugar in the wine after fermentation, relative to the acidity present in the wine. Dry wine, for example, has only a small amount of residual sugar. Inexperienced wine drinkers often tend to mistake the taste of ripe fruit for sweetness when, in fact, the wine in question is very dry.
Non-vintage wines can be blended from more than one vintage for consistency, a process which allows wine makers to keep a reliable market image and maintain sales even in bad years. One recent study suggests that for normal drinkers, vintage year may not be as significant to perceived wine quality as currently thought, although wine connoisseurs continue to place great importance on it. Wine tasting is the sensory examination and evaluation of wine. Wines are made up of chemical compounds which are similar or identical to those in fruits, vegetables, and spices. The sweetness of wine is determined by the amount of residual sugar in the wine after fermentation, relative to the acidity present in the wine. Dry wine, for example, has only a small amount of residual sugar. Inexperienced wine drinkers often tend to mistake the taste of ripe fruit for sweetness when, in fact, the wine in question is very dry.
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