The word Reserva on a wine label means different things in different countries. Generally, it means that the wine is of higher quality and has been aged for a longer period before being released.
You are most likely to come across a Reserva from Rioja in this country, as it is one of our favourite wines. In Rioja and elsewhere in Spain, the word is strictly regulated and really means something. A Reserva must have been aged for a minimum of three years, including at least one year in oak barrels. White wines and rosés will have been matured for a minimum of two years, including at least six months in barrel. These are all legal minimums. In practice, many producers mature their wine for longer periods before release. In Rioja, a wine labelled joven will be completely unoaked, while one with “roble” will have been in barrel for six to nine months. Crianza is the next quality level, which must have aged for two years, including six to nine months in barrel, depending on the region. Gran Reserva is the highest quality designation, where the wine must spend at least five years in the cellar, two of those in oak barrels. Gran Reserva white and rosé wines must spend four years maturing. Ribera del Duero has a similar system.
In Portugal, Reserva simply means that the wine has 0.5% more alcohol than the regional standard. In Italy, the word Riserva is strictly regulated but varies from region to region, although it always means that the wine has been aged in barrel for a longer period. In Chianti Classico, it must be aged for two years longer than the standard wine, two months of that in bottle. In Barolo, it is five years, with at least two years in oak. The longest period of all is for Brunello di Montalcino, which must be aged for six years in total before release.
In France, North and South America, the term is not regulated and is essentially meaningless, although some producers will put it on their best wine. You will rarely see it on South African, Australian and New Zealand wines.
So, why do the European producers age their wines? The best wines improve with ageing in bottle and barrel, becoming more complex and taking on more flavours. Reserva should also be smooth, as most of the tannins have disappeared by now. A Reserva wine should be ready to drink the day you buy it; the producer has done the ageing for you. However, it is worth pointing out that in order to age wine for a lengthy period, you need to start with a very good young wine that has the potential to mature and improve.
Beware cheap Reservas; if the wine wasn’t great to start off with, it is not going to improve. You should also remember that many very good producers in Rioja and elsewhere do not like aged oaky wines and have opted out of the system. Their wines will simply be labelled Cosecha, which means harvest or crop, alongside the year.
