For Italian wines, ‘reserve’ often means superior quality

Wine labels can be hard to interpret unless you’re already an expert. Part of the problem is that some words used on labels are pure marketing hype while others are regulated terms with concrete meanings. “Reserve” is a perfect example because its meaning depends entirely on where the wine is made. Historically, standard wines were released as soon as they were bottled, but the best were “reserved” for longer maturation in barrels before being bottled and sold.

The aging process concentrates wine, enriches its texture and adds complex new flavors, much as aging intensifies flavor in cheese. Many vintners called these top offerings their “reserve” wines. But without regulation, unscrupulous winemakers discovered they could simply label their entire production as “reserve” to boost its perceived value. This happens in many countries, including the United States, where the word “reserve” has no legal meaning at all. But there are a handful of countries where reserve designations are regulated; in Italy, Spain, Argentina, and Chile, only superior wines that have been aged longer than usual before it is released may be labeled as reserve wines. For example, an Italian Chianti Classico is required by law to be aged a minimum of one year after the harvest before being sold. To be labeled as a Chianti Classico “Riserva,” the wine must be aged twice as long, spending a minimum of 24 months in barrels or bottles at the winery.

This popular wine makes a great example of how longer aging period yields wines that taste stronger, feel smoother, and adds a layer of flavor complexity that younger wines never develop. Its supple texture and lingering finish are hallmarks of patient aging, as are its faint scent of polished leather and its multi-faceted flavors of sour cherries and oolong tea.

$18.99; 13% alcohol; PLCB Item #4594

Sale price through May 30 – regularly $21.99

Also available at: