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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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carbonic maceration
i would doubt too many wine companies would be using CM for their cheaper
ranges. CM takes up a lot of tank space for a lot of time and would be considered an uneconomic practice by the bean counters. whole bunches could be added to a macerating must. whether this is considered partial CM is in the eye of the beholder. neil |
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carbonic maceration
"Neil R." > wrote in message >...
> > whole bunches could be added to a macerating must. whether this is > considered partial CM is in the eye of the beholder. This was my take on it also. Not really CM, but leaving a (small?) percentage of whole clusters in the must. Andy |
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carbonic maceration
"JEP" > wrote in message om... > "Neil R." > wrote in message >... > > > > whole bunches could be added to a macerating must. whether this is > > considered partial CM is in the eye of the beholder. > > This was my take on it also. Not really CM, but leaving a (small?) > percentage of whole clusters in the must. > > Andy 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 |
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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 |
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carbonic maceration
> > 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 I am aware of the drink now market. I'm just wondering wy this trend to soften, previously age worthy California Cabs has sprung up now? Does it haqve something to do with the glut in the grape market dow there? or just a desire by the producers to grab a larger share of the table wine market? Mathew |
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carbonic maceration
"Hey Chuck! I thought the D-block cab was all picked & crushed."
"It was." "Well, Enrique just pulled up with the bobtail loaded with 30 lug boxes picked off the end rows. Shall I have him bring em round to the crush pad?" "The crusher's all cleaned up. It's not worth messin' it for a few hundred pounds of grapes. Just dump the lug boxes right in the top of tank 604 without destemmeing. We'll call it Partial Carbonic Maceration. Marketing will love it." -Bruce Mathew Kagis wrote: > "JEP" > wrote in message > om... > >>"Neil R." > wrote in message > > >... > >>>whole bunches could be added to a macerating must. whether this is >>>considered partial CM is in the eye of the beholder. >> >>This was my take on it also. Not really CM, but leaving a (small?) >>percentage of whole clusters in the must. >> >>Andy > > 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 > > |
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