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In response to our “Wine Word” on concrete eggs (WineSpeed 12/21/2018), Paul P. from Napa Valley, California wrote in to ask, “Do winemakers use concrete eggs for red wine also?”

Paul—Winemakers usually do not use concrete eggs for red wine. And for one utterly practical reason: it would be next to impossible to remove the grape skins from the concrete egg when the red wine was finished fermenting. Concrete eggs do not have a door or hatch big enough to allow the skins to be shoveled out. (And, of course, red wines are fermented on their skins). All of this said, red wines can be fermented in very large concrete vats because such vats have a hatch through which skins can be removed.

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