Vintage Wines

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

The grapes that make the best wines seem to be produced in a narrow range of conditions—barely adequate water, minerals and light and heat—that encourage complete but slow, gradual ripening. Those conditions may or may not be realized in a given year. Hence the significance for many wines of the vintage, the particular year in which the grapes are grown and harvested. Some years yield better wines than others.