Second wine is a wine produced by premium wineries when the harvest does not meet the highest quality standards. It is made from grapes that may come from younger vines or be affected by weather conditions, and is typically less expensive than the winery's primary offering.
How it is made
Second wine is produced when a winery cannot meet the strict quality requirements for its primary wine. This may happen due to grapes coming from younger vines, unfavorable weather conditions, or other factors affecting quality. The winery then produces a wine with slightly more relaxed standards while still maintaining high production values.
History
The production of second wine dates back to the 18th century in Bordeaux, though it did not gain significant popularity until the early 20th century. A major growth in second wine production began in the 1980s, and today many premium winemakers in France, Italy, Spain, California, and other regions produce second wines, with some even offering third and fourth wines.
Types and styles
Second wines can be red or white, depending on the winery's primary offerings. They are typically more approachable and accessible than the winery's top wines, serving as an introduction to the producer's style. The quality can vary significantly between different producers and vintages.
How it is served
Second wines are typically served on their own without specific food pairings mentioned. They are designed to be more accessible and affordable alternatives to the winery's primary wines, making them suitable for everyday enjoyment while still offering quality characteristic of the producer.
Adapted from the Russian Wikipedia article Второе вино, available under CC BY-SA 4.0.