Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs. You can also follow me on Twitter: @AskDrVinny.
Do you have a question for Dr. Vinny? Ask it here...
Dear Dr. Vinny,
I read recently that a winemaker, unhappy with the results of his latest efforts, was considering "declassifying" his wine. What does this mean?
—Lee Hammack, Richmond, Va.
If winemakers are unhappy with their wine (or grapes)—and if they have integrity—they will "declassify" it. Simply put, it means they won't use it as they'd originally planned, but more specifically, it usually suggests that they will either sell it on the bulk wine market (where someone else can bottle it and sell it at a reduced price) or they will bottle it themselves, but with a less prestigious appellation and at a lower price point. For example, a Burgundy producer might declassify a poor premier cru and bottle it as a village wine or even as just a regional Bourgogne.
Declassifying is costly to vintners, as it always means they're taking a financial loss (which is probably better than having their reputations tainted). Occasionally you'll hear about vintners who declassify an entire vintage because the wine is not up to par.
Learn from the experts and get the most out of each sip. Take one of our online courses or take them all—from the ABCs of Tasting to in-depth seminars on Food Pairing, California Cabernet, Bordeaux, Tuscany, Sensory Evaluation and more.