Un a meal or dinner in Europe, it is not enjoyed in the same way if it is not with a glass of wine. In Mexico and other countries of the New World, wine consumption is generally drunk at large celebrations, emphasizing the idea that it should be "a good wine". The question is:
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The higher the grape yield or production, the lower the quality of the wine.
What is "a good wine"?
The first thing to keep in mind is that there is no producer who wants to produce an unpleasant wine. On the contrary, there is a great effort behind each bottle, since it involves those who work in the field, the winemaker and all those who allow it to reach our tables. Other information that can guide us to recognize these efforts are, for example, the yield that the agronomist is looking for in relation to the amount of wine produced and the hectares of land.
The higher the grape yield or production, the lower the quality of the wine.
This has a direct relationship, because if a vine grows fewer clusters, the few remaining clusters concentrate the aromas and flavors better, thus achieving a final product with more strength and concentration.
The way the grapes are harvested is also important.
A manual harvest allows a careful selection of the grapes in optimal conditions, which contributes to the quality of the wine. Some large producers opt for mechanical harvesting, which does not always allow the bunches to arrive at the winery in the best conditions. This, of course, has to do with the quality of the wine and consequently the price.
What happens once the wine is finished?
The producer determines whether it can enter a barrel to enhance its characteristics, since the aging of a wine is a process by which the wood gives the wine special aromas and sensations that make it more pleasant or complex. This, in addition, provides the aging potential, that is, the years that the wine can be kept in optimal conditions. Technically, these processes make a good wine, but the best wine is the one that is shared with loved ones.
