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ChangeMe
Barrel Filler
Posts:1475
 | | 04/27/2004 7:16 AM |
| I was talking this week to the owner of a boutique wine shop downtown and commented on how much I liked a cru beaujolais he had in last year (2000 Foillard Morgon Premeire, $18). He said the wine had so much character because the vintners didn't use carbonic maceration. I always thought carbonic maceration was just used for beaujolais nouveau. Is that right, or does all (or most) beaujolais get that treatment?
raybanz | | | |
| ChangeMe
Grape Stomper
Posts:172
| | 04/30/2004 7:40 PM |
| | Most beajolais is carbonically macerated to some extent, the exception being cru beajolais which usually is not subejected to that. Village level beajolais may be undergo entire carbonic maceration or partial, depending on what the winemaker is trying to achieve. | | | |
| Andrew P. Vingiello
Grape Fermenter
Posts:418
| | 04/30/2004 8:19 PM |
| Ray...thisthread was one of the most educational reads I have ever been involved with. The talented winemakers that contributed was over the top...especially read Tom Leaf's comments on carbonic. BTW..it's a loooong thread but worth every word. 
Enjoy! | | | |
| ChangeMe
Barrel Filler
Posts:1475
| | 05/01/2004 7:53 AM |
| Great info! Thanks to all who posted (or pm'ed) an answer. That thread on ebob had lotsa cool info.
raybanz | | | |
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