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Posts tagged ‘Carbonic Maceration’

What to look for when buying Beaujolais:

Question: I have a question about Beaujolais wines. There has been a lot of buzz about the 2009 vintage being excellent, and I was wondering if I should be concerned with mixing that up with the Nouveau wines. How can I tell the difference, is it clearly labeled?

Answer: Beaujolais Nouveau is released on the 3rd Thursday of November – so mid-November is when you will start hearing the most about it.  You’ll see the current release around Thanksgiving.  It will be dated with the current vintage.  The grapes were grown, harvested and made into wine in that year.

Beaujolais Nouveau (BN) is made with a unique fermentation method called carbonic maceration (CM).  It is an intracellular fermentation (conversion of sugar to alcohol) without the use of yeast.  The benefits are that the wine ferments quickly, it limits the extraction of tannins and it produces a bright, fresh, fruity aroma.  These wines are meant to be consumed quickly, while their aromas are at their height …

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Carignane – I just can’t carry on, or can I?

Who was asking me where to find Carignane (care-i-nya-on) in class last week?

When I worked for Randall Graham of Bonny Doon Vineyards , several Carignane wines came and went (mostly through the DEWN wine club.)  A particular favorite was “The Ugly Duckling”, eluding to the lowly status but definite potential of Carignane.

This article Carignane gets a shot at respect gives some insight as to why this is such a difficult grape to grow and vinify successfully …

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