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Years ago this month WSET (Wine & Spirit Education Trust) was founded in London. Today the educational institute is international. More than 100,000 people in 75 countries and in 18 different languages have studied with WSET. When it was founded, none of the students were female. Today, the ratio of women and men is 50/50. WSET was an outgrowth of the Wine Trade Club which began in 1908.

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.

As If You Needed One More Reason to Love Wine

Asphalt is ubiquitous in our modern mobile lives, covering roads, parking lots and airport runways. So too, is the pernicious pothole. (Stay with me here; the wine part is coming). A mixture of liquid petroleum… Continue reading

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