Vendange tardive

Vendange tardive is a French term meaning "late harvest". It refers to wines made from grapes left on the vine longer than usual. Vendange tardive wines are often, but not exclusively, sweet, as the extended hang time on the vine allows the grapes to develop higher concentrations of natural sugars. In addition to sugar, the grapes also develop more complex flavors. This practice is common in several wine-producing regions around the world, though it is most closely associated with the Alsace region of France.

Overview

Vendange tardive wines are a special category of wines that are produced under specific conditions. The grapes used for these wines are harvested later in the season, allowing them to overripen. This process leads to a higher concentration of sugar and potential alcohol content in the resulting wine. While many late harvest wines are sweet, the term "vendange tardive" itself does not necessarily imply sweetness; the wine can be dry or semi-dry, depending on the fermentation process.

History

The practice of late harvesting has ancient origins, with evidence suggesting that civilizations such as the Romans appreciated the qualities of wines made from overripe grapes. However, the formal recognition and regulation of vendange tardive wines are relatively modern, primarily developing in the 20th century. The Alsace region in France, known for its diverse range of grape varieties and wine styles, has played a pivotal role in popularizing vendange tardive wines.

Regulations

In Alsace, the term "vendange tardive" is legally defined and regulated. Wines labeled as vendange tardive must adhere to strict criteria regarding grape variety, ripeness at harvest, and must weight. Only certain grape varieties, such as Riesling, Gewurztraminer, Pinot Gris, and Muscat, are permitted for the production of Alsace vendange tardive wines. These regulations ensure the quality and distinctiveness of vendange tardive wines, distinguishing them from other late harvest wines produced globally.

Winemaking Process

The winemaking process for vendange tardive wines begins with the careful selection of grapes. The extended ripening period allows for the development of noble rot (Botrytis cinerea) in some cases, which can concentrate the sugars and flavors in the grapes. However, the presence of noble rot is not a requirement for vendange tardive wines. After harvesting, the grapes undergo fermentation. The winemaker can stop the fermentation process early to retain a desired level of sweetness or allow it to continue to dryness.

Characteristics

Vendange tardive wines are characterized by their rich, complex flavors and aromas. These can include notes of dried fruits, honey, spices, and flowers. The texture is often lush and viscous, with a balanced acidity that prevents the wines from feeling overly sweet or cloying. Vendange tardive wines can be enjoyed young, but they also have significant aging potential, developing added complexity over time.

Pairing and Consumption

Vendange tardive wines are versatile and can be paired with a variety of foods. Sweet styles are traditionally served with desserts or foie gras, while drier versions can complement spicy dishes or strong cheeses. They are also enjoyed on their own as a special treat.