The first wines ever made were young ones because they were drunk right away, before the next harvest. After the grapes were picked, big celebrations were held to mark the arrival of new wine.

Young wine is made both with the traditional system and with carbonic maceration. The fermentation, clarification and stabilization of the juice is strengthened and it is subjected to fast centrifugation, filtering and cold treatment. The result is an intense wine with a fruity aroma, mild but with body. It can only stay in the bottle for a short time.

Short time in the bottle
So-called new wine is the youngest of the young wines and it should be drunk shortly
after it is bottled. In France, Beaujolais nouveau Burgundy is a good example of this kind
of wine and its appearance is keenly awaited every year. In Spain, the so-called
tinto del cosechero from La Rioja Alavesa is well known. It is made through
carbonic maceration.

Young wine should be drunk between 12 and 24 months after it is made so it does not lose its main qualities. In December, when the grape harvest has just finished, the first young wines come out onto the market.

A refreshing drink
Some experts consider young white wines to be almost like grape juice or a soft drink because of their low alcohol and tannin content and the temperature at which they are served: 15 to 20�C. In California, Chardonnay is drunk quite chilled and not necessarily
with meals.

Young wines go well with snacks, cold cuts, veal, ox, fowl and duck. They also go very well with fish dishes served with sauce.