What does young wine, aging and reserve mean?
It is very likely that, on many occasions, when you have decided to eat in a restaurant, when choosing the drink you have found a wine list that is divided between young wines, aged wines. In addition, you can find additional information regarding their respective areas and designations of origin. Therefore, it is recommended that you know the differences between them so that you can properly choose the wines that best suit your tastes.
In this sense, the differentiation between this type of wine is quite common and classic, although its explanation is no longer necessary. Could you tell us some detail that is unique in each of them? For example, at first glance, a young wine has no barrel, while the oak stay of a reserve is much greater than aging.
However, that is not all, but also some concepts such as the vineyard, the fermentation process and the duration of the wine, in good quality conditions, once it has been bottled.
Good young wines: the age of the vineyard
Regarding young wines, their vines also have the same characteristics. They are grapes with longer ripening and softer tannins. The result is obtaining more fruity wines, much less aggressive in the mouth than aging and reserve.
On the other hand, these last two come from older vineyards, or what is the same, more aged. In this way, the grapes used have a greater load of tannins and polyphenols of natural origin, whose presence in the mouth is perceived as a dry sensation in the gums and palate.
Aging wine: differences in fermentation
Without any doubt, fermentation is one of the processes that allows us the most differences in this wine classification. In the case of young wines, the skins and the must are not macerated in excess and the fermentation temperature is low, so all fruit aromas are maintained.
On the contrary, the fermentation of aging wines is much longer, and for this, higher temperatures are used. The result is clear: a greater number of tannins in a wine with good body and structure. Later, when it passes through the barrel, its qualities will continue to improve.
Aging time inside the barrel
On the other hand, these periods are also very varied according to each case. For example, as a rule, an aged wine is usually in the barrel for at least six months and then another six months in the bottle.
If it is a reserve, this time is considerably increased, becoming about 12 months in the barrel and another 12 months inside the bottle before being put up for sale in the market.
However, these data are only general estimates, since, subsequently, each denomination of origin marks its own periods taking into account its statutes.
Characteristics of the wine: how much does it hold until its consumption?
Finally, you also have to take into account the time that can pass from when the wine is bottled until you consume it, since it is not the same in a young, aged or reserve wine.
Young wines have shorter durations of consumption, hence, on many occasions, you also hear that they are called wine of the year. Therefore, although there are exceptions, to maintain all its qualities it has to be opened in a maximum margin of 3 to 5 years.
In the case of an aged wine, it can last perfectly a few more months, that is, from 5 to 8 years. Finally, the reserves are kept in the highest position in terms of duration between bottling and opening, being able to withstand many years depending on their elaboration process.