A meal or dinner in Europe is not enjoyed the same way without a glass of wine. In Mexico and other New World countries, wine is generally consumed at large celebrations with an emphasis on the idea of it being “a good wine.” The question is:
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The higher the yield or production of grapes, 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 make 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 make it reach our tables. Other information that can guide us to recognize these efforts is, for example, the yield that the agronomist seeks in relation to the amount of wine produced and the hectares of land owned.
The higher the yield or production of grapes, the lower the quality of the wine.
This is directly related, since if a vine grows fewer bunches, the few that remain concentrate the aromas and flavors better, thus achieving a final product with greater strength and concentration.
The way the grapes are harvested is also important.
Manual harvesting allows for careful selection of the bunches 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 reach the winery in the best condition. 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 the wine can be placed in 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 also gives it the aging potential, that is, the number of years that the wine can be kept in optimal conditions. Technically, these processes make a good wine; but the best is the one that is shared with loved ones.
