2007-11-30
What is the difference between
a 'reserve' wine and a regular,
non-reserve wine?
Have you ever stared at two labels of the same varietal of wine from the same producer that appear identical but have different prices? Assuming the vintages are the same, you may have to inspect a little closer to see that one is designated as a “reserve” wine.
There are some terms and descriptors printed on California wine labels that have meaning and there are some that don’t. The term “reserve” falls in between the two groups and raises a key question: Does the term help you understand more about the wine or is it simply a marketing gimmick?
For the vast majority of wine producers, the term “reserve” indicates their very best wine of any given grape varietal. It may identify a wine that was aged longer – up to two years longer – in oak barrels compared to their non-reserve wine, or possibly the grapes were hand picked as opposed to machine harvested, or maybe even the grapes were chosen from special plots or vineyards that consistently produce the very best grapes.
From the consumer’s point of view, it is impossible to know exactly what makes the wine deserving of the “reserve” designation unless the reasons are spelled out on the back label. Reliable producers treat their “reserve” wines with extra ordinary care and generally the end result is a better wine than their non-reserve counterparts. Remember, though, that this effort to produce a finer wine usually results in a higher price because the quantity produced is much less than the non-reserve version.
In the final analysis, whether the “reserve” version is superior to the non-reserve is dependent upon personal preferences. I think that three out of four “reserve” wines would win a consensus among experienced wine drinkers as tasting better than the non-reserve. Admittedly, however, the difference may sometimes be negligible.
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