Vinification is the process that transforms the grapes into wine. The process of vinification differ from region to region, financial state of the winery and the grape types. The harvesting time and the type of oak used for aging are based on the region in which the wine grapes are grown.

Wine making process involves the following stages:

  • The first step in wine making process is Harvesting or Picking. Grapes should be harvested at the right time in order to make good wine. Harvesting can be done either mechanically or by hand.
  • The process of separating the grapes from the stems and cluster parts is called Destemming. Some of the wine makers keep some fragments of the stem to increase the wine tannin.
  • After destemming the grapes are crushed to extract the juice from the skin. This is done before the fermentation process begins. In the olden days bare feet is used to extract the grape juice, now a day machines like crushers are used.
  • Separation of grape juice and the skin is named as pressing. After crushing the grape juice will flow freely, selected wineries use pressers to make sure maximum juice is released.
  • Once the grapes are pressed they are introduced into the process of fermentation. During this process the grape juice are converted into alcoholic beverage. The yeast interacts with the sugar in the grape juice and converts them into ethanol and carbon dioxide.
  • Once the wine is purified and refined, they are preserved with sulfur dioxide or potassium sorbate. During the natural process of fermentation a minimum amount of sulfites are produced, but more is added for the use of commercial preservation.
  • Wines are aged for a particular amount of time to get more welcoming wine. Once after purification, the wines are moved to wooden barrels for aging. Metal vats, concrete vats and glass carboys are also used in some cases to increase the flavor.
  • After aging, the wines are bottled. During the process of bottling a final dose of sulfite is added to the wine to prevent it from uninvited fermentation in the bottle. The bottles are then sealed with cork and screw caps.

A new level of Burgundy wines is coming, sitting roughly between the regional and village levels of the region's hierarchy.

Burgundy 2015 vintage

Will it confuse more than help?...

The post New Burgundy ‘appellation’ met with caution appeared first on Decanter.


A new level of Burgundy wines is coming, sitting roughly between the regional and village levels of the region's hierarchy.

Burgundy 2015 vintage

Will it confuse more than help?...

The post New Burgundy ‘appellation’ met with caution appeared first on Decanter.

A new level of Burgundy wines is coming, sitting roughly between the regional and village levels of the region's hierarchy.

Burgundy 2015 vintage

As most media focused on the record-breaking Hospices de Beaune wine auction last week, journalists also tasted a brand new regional appellation, ‘Bourgogne Côte d’Or’, inaugurated in Beaune just two days previously.

Integrated as a Bourgogne Régionale AOC, it is not a new appellation per se, but rather the 14th regional Burgundy AOC.

However, it should be seen as the top of the regional pyramid, just below village level, said Cécile Mathiaud of the Burgundy Wine Council (BIVB).


Top Côte de Beaune red wines from our expert panel tasting – for Decanter Premium members


One key difference in quality is that Burgundy Côte d’Or vine planting density is set at a minimum of 9,000 plants per hectare, compared to a minimum of 5,000 plants per hectare for the other Bourgogne regional appellations.

Plus, only Pinot Noir grapes can be used for the reds, from vines grown across all villages of the Côte de Beaune and Côte de Nuits, from south of Dijon to Maranges.

It’s estimated that 1,000 hectares of vineyard will be put towards the first Côte d’Or level wines, with about two-thirds red and one-third white.

Producers will be able to include grapes from young vines that would not necessarily be used in village level wines, said Frédéric Drouhin, president of the Union des Maisons de Vins de Bourgogne.

Louis Fabrice Latour, of Domaine Louis Latour, said that the new level of wines would probably cost ‘about 20 per cent more’ than for other regional level Burgundy wines, but they will be cheaper than village-level wines.

Merchants attending the Hospices de Beaune auction from outside of Burgundy appeared intrigued but cautious.

‘It would provide a certain cache, although I am not sure everyone would understand that Bourgogne Cote d’Or would be clear at that price level,’ said Xenia Irwin MW, of Waitrose.

One French retailer suggested adding specific village information on back labels to tell consumers about the provenance of the grapes used, but Irwin said that could backfire as being interpreted as ‘declassified village wine’.

US merchant William Friedberg, of AP Wine Imports, said that the front label should indicate the grape Pinot Noir, so as to be clear that there would not be any Gamay in the blend for the reds.

The BIVB is planning press tours in France to promote the new wine in the autumn of 2018 with media events outside of France in 2019, said the BIVB’s Cécile Mathiaud.


Our tips on how to find the best value Burgundy wines


 

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Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.