1816

Year that the technique of rémuage was developed in Champagne. During rémuage, which is known in English as “riddling,” Champagne bottles are rotated and tilted to concentrate yeast sediments in the necks of the bottles. Riddling is done by hand in A-shape frames called pupitres or by computerized machines originally called gyropalettes.

In winemaking, concrete eggs are:

A. Used to minimize harsh tannin as in young red wines since concrete tends to absorb tannin molecules

B. Used as fermentation vessels and well-liked in certain circumstances since concrete does not contribute an oaky flavor and holds temperatures well

C. Used to contribute a wet rock flavor to wine which adds to the wine’s complexity

D. Used in the making of sweet wines because the thick concrete walls guard against oxidation during long fermentations

Concrete tanks have been popular in Europe for decades. Today, concrete is also made into large “eggs” used by many top estates worldwide for fermentation. Because concrete is slow to warm up and once warm, slow to cool, it holds fermentation temperatures well. Concrete, like oak, is slightly porous allowing minute amounts of oxygen to reach the wine and help it to evolve—all without the oak flavor that a new barrel would impart. And finally, the egg shape of a concrete egg fosters a natural rolling action during fermentation which helps the fermentation proceed evenly.

A Winery’s Best PR Star

In most places, a dog is a dog but in a California vineyard, you might as well spell dog backward. A good vineyard dog oversees all public relations. She (or he) greets and announces visitors.… Continue reading

1816

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