2006-04-07
WINEOLOGY Intelligence for the wine consumer.
by Len Napolitano
QUESTION: What information on a wine label is most important?
ANSWER: When shopping for wine, beyond looking for the name of a reliable producer, it helps to gather other information from the label to better understand what you are buying. Some basic items to examine: the appellation (a geographic name); a vineyard designation; the term “Estate-Bottled” and the term “Reserve.” A wine’s vintage should not play a large role in your decision unless you know of a specific year that you want.
The appellation designation, also known as the American Viticultural Area designation, or AVA, will identify where the grapes were grown. The broadest and most general designation is a state name, like “California” or “Oregon.” A broad geographic area designation usually indicates a wine without the unique characteristics that a more narrow geographic designation, such as Edna Valley, Napa Valley, or Santa Ynez Valley, would possess. The reason is because broad AVA designations allows the winemaker to blend grapes from anywhere in the entire region. When I compare labels of similar-type wines that I have never tasted and am unfamiliar with, I will almost always select the one with the smaller AVA in order to get an impression of the more specific geography.
A wine label that includes the name of a vineyard, in addition to the AVA, is getting even more specific with geography. A single vineyard may have its own unique soil or climate and produce a wine that is different enough to demand a separate and distinct identification on the label.
Of less importance, the term “Estate-Bottled” means the grapes were grown on either the producer's estate property or in vineyards that are within his appellation and with whom he has long-term contracts. In other words, production remained under the control of one company from start to finish.
Finally, the term “Reserve” will sometimes be used to identify a wine that the producer believes to be among its best. “Reserve” could mean that the grapes were hand harvested, or selected from hillside vines only, or the wine was given more time in barrel for aging. For these reasons, “Reserve” wines will usually be priced higher than the producer’s non-Reserve wines.
And don’t forget to check the alcohol content. The trend is to make full-bodied, bolder wine these days and a higher alcohol level usually goes along with that. My recommendations for this week are:
Provenance Vineyards Cabernet Sauvignon
Rutherford, Napa Valley, 2003
Rutherford is said to have a distinct dustiness to its texture that comes the soil and I believe it is evident here. Robust, yet smooth and food-friendly with hearty dishes. $40
Michael David Earthquake Zinfandel, Lodi, 2004
The 15.9% alcohol level supports a mouthful of plum and jammy flavors, with a spicy finish. $28
Send your questions about wine to: wineologist@earthlink.net
© 2005 Wineology is a registered trademark of Len Napolitano.
Wine writer, educator, and Certified Specialist in Wine by the Society of Wine Educators, Len Napolitano makes his home in the Paso Robles wine region, the heart of California’s Central Coast wine country.
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