What’s the difference between cheap and expensive wine?

So you've discovered your favorite variety, and you even know which AVA you prefer. The question a lot of shoppers face in the grocery store: does a more expensive wine mean a better wine?

Well ... it's complicated.

The first thing to know is that expensive wines usually come from vineyards with a reputation for high quality, where growers carefully manage the vines, limit yields to concentrate flavors, and harvest by hand. Cheaper wines are often made with "high-yield grapes," which can dilute flavors and complexity.

Secondly, many expensive wines are designed to age gracefully, developing new layers of aroma and flavor over time. They have higher tannins, acidity, and structure, which help them evolve in the bottle. Cheaper wines are usually made for immediate consumption and may lack the depth to improve with age. If you're planning to hold onto it for a while before opening, a more expensive bottle is worth the money.

That said, price doesn’t always equal quality! There are plenty of great-value wines, especially from Washington, that offer exceptional flavor without the hefty price tag. The key is learning to recognize wines that punch above their weight and to learn to trust your own palette. If you like how it tastes, then it's a good wine for you!