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Definition: downgraded (harvest)
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Depending on quality requirements, winegrowers may voluntarily downgrade a harvest so as not to disappoint their customers. In this case, they decide not to market the wine under its usual name, to give it another name, to blend it, or in extreme cases, to market it as open wine.
The decision to downgrade is made at harvest time when it is clear that the quality of the grapes is below average. It may be discovered later that the young wine does not offer the usual level of quality.
It is rarer for an entire region to decide to downgrade its harvest. In general, this situation arises from poor weather conditions that result in unsatisfactory ripening and health of the grapes.
A flaw in winemaking techniques, a defect during the ripening period or a mishap in the cellars can also be the cause of this downgrading.
The decision to downgrade is made at harvest time when it is clear that the quality of the grapes is below average. It may be discovered later that the young wine does not offer the usual level of quality.
It is rarer for an entire region to decide to downgrade its harvest. In general, this situation arises from poor weather conditions that result in unsatisfactory ripening and health of the grapes.
A flaw in winemaking techniques, a defect during the ripening period or a mishap in the cellars can also be the cause of this downgrading.