As the wines are being runoff their skins and starting the final step of turning into stable wine (malolactic fermentation is underway), we are beginning to see what 2015 has given us. 263 more words
Tags » Malolactic Fermentation
Even the most casual reader of this column will have noticed that I’m a ‘terroirist’.
That is to say, my approach is that the taste of a wine reflects the interaction between grapes, soil, rock, climate, altitude, the slope of the vineyard in relation to sun and wind, etc. 485 more words
Technical Information about Pét-Nats (Pétillant Naturels, or Sparkling Wines Produced by Méthode Ancestrale)
By: Denise M. Gardner
Author’s Note: Current technical information regarding the production of pétillant naturels is limited. The following information is summarized and detailed from a series of text books and personal discussions with Paul Guyard from Enartis, Daniel Granes from the ICV in Languedoc-Rousillion, whose contact comes courtesy of Gordon Specht from Lallemand, and Michael Jones from Lallemand. 2,974 more words
Today we make preparations for tomorrow. Cleaning the barrels! Tomorrow we will rack Merlot from one tank to another tank than to the barrels. I choose different toasted barrels, Luminiera, M, M+ and large for Merlot. 759 more words