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JEP
 
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Default carbonic maceration

"Mathew Kagis" > wrote in message news:<gIAdc.25690$J56.15318@edtnps89>...
> OK, if this is what producers are calling 'partial whole berry
> fermentation' so be it. My question remains (especially in the case of
> higher priced California products) Why do it?...see post below for my
> objections.
>
> Cheers
> Mathew



Because what you (or I) want our young wine to be is not necessarily
what will sell the best. There are a lot more people who want run to
the store for a bottle to drink with dinner tonight than there are who
are willing to age a wine for 5-10 years.

Andy