Harvest Vocabulary for Wine Lovers

                                                                                                                                            September in the Northern Hemisphere is a pivotal month for winemakers. These terms will help in understanding the wine-making process. 

• Alcoholic fermentation — the conversion of grape sugar into alcohol.

• Bâtonnage — stirring the wine during fermentation to keep it in contact with the lees (the solids).

• Brettanomyces — a spoilage yeast that produces off‑aromas in wine.

• Brix — a measurement of sugar content in grapes.

• Carbonic maceration — fermenting whole, uncrushed grape clusters.

• Fining — a clarification process; many winemakers use egg whites.

• Free‑run juice — juice released naturally by the weight of the grapes, without pressing.

• Malolactic fermentation — often called “ML”; converts sharp malic acid into softer lactic acid.

• Must — unfermented grape juice.

• Lees — sediment from fermentation, including spent yeast, seeds, and other solids.

• Racking — transferring wine from one vessel to another to separate it from sediment.

• Green harvest:  removing unripe grapes in early summer so the remaining grapes can achieve a greater quality. 

Harvest Terms You Need to Know

September in the Northern Hemisphere is a huge month for winemakers.  Wine lovers should be aware of the following vocabulary, especially if you’re visiting a winery:

• Alcoholic fermentation:   the conversion of grape sugar to alcohol

• Battonage:  stirring the wine during fermentation so that the liquid has contact with the lees (the solids)

• Brettanomyces:  bad yeast that causes wines to spoil

• Brix:  measurement of the amount of sugar in the grape

• Carbonic maceration: fermenting whole clusters of grapes that have not been crushed

• Fining:  process used to clarify the wine (egg whites are used by many)

• Free-run juice:  juice that has not been pressed but obtained simply by the weight of the grapes themselves

• Malo-lactic Fermention:  Known also as “ML,” this is the conversion of harsh malic acid to softer lactic acid

• Must:  unfermented grape juice

• Lees:  sediment that occurs during fermentation (includes spent yeasts, seeds & other solids)

• Racking:  process of separating the wine from the sediment by moving the liquid to another barrel

• Saignee:  French term which literally means “to bleed,” this is the process of removing some of the unfermented grape juice to increase the wine/skin ratio

• Sulfites:  chemicals that prevent spoilage of wine

• Tannin:  compound found in the seeds, skins and stalks of grapes

• TCA:  abbreviation for the destructive chemical that causes cork taint

• Topping-off:  process of filling a wine barrel that has lost wine due to evaporation

The Birthing of a Provençal Rosé

                                    Rosés in Provence are made in 2 distinct methods

I’m leaving shortly for Provence.  At this time of year Provence is synonymous with Rosé.  For centuries, Rosé has been a staple in southern France’s district of Provence.  Today, however, Provence is the world’s leading district for dry Rosé production (accounting for nearly 50% of the region’s wines).  While there are three different ways in which a Rosé can be made in some regions of France, in Provence there are only two methods for creating a Rosé.

Let’s start with the basics.  Vinifying a Rosé starts with red wine grapes.   Clear juices from the grapes are kept in contact for a short time with the darkly pigmented skins.  Once the juice becomes pinkish (or a deeper salmon or coral) from contact with the dark skins, it is then removed from further interaction with the skins. 

Now, let’s discuss Provence’s two ways of birthing a Rosé.  The first method is called “saignée,” a French term which means “to bleed.”  The saignée method literally “bleeds” or siphons off some of the grape juice during the making of a red wine fermentation.  (The remaining red wine, now quite concentrated, is then fermented separately from the Rosé).  Among many current Rosé purists, saignée is viewed as merely a by-product of a more complex red wine.   Nonetheless, this method remains popular in many parts of the world and the resulting Rosés can be superb. 

The second method in Provence involves a direct pressing of the grapes, with the sole purpose of making a Rosé.  Soon after the red grapes are harvested they are pressed, separating the juice from the skins.  Because the contact with the juice and skins is minimal, these “pressed” Rosés tend to be paler than those of saignée. This technique is especially popular now in Provence and continues to grow in popularity with winemakers around the world.  Many winemakers prefer the direct press method as they are able to have the final product (Rosé) in mind from the picking of the grapes through vinification (in contrast to saignée where red wines are the final product). This means grapes can be harvested at the optimal period for a Rosé versus a Grenache or Syrah.

Here’s a list of my favorite Rosés from Provence in alpha order:

• Chateau Bormettes Instinct Parcellaire
• Famile Negrel Petite Reine
• Domaine Lafran-Veyrolles
• Domaine Ribotte Cuvee Anais
• Chateau Salettes 
• Chateau Valentines Huit

  Have a Rosé-colored Sunday!

Harvest Glossary

Harvest for white grapes in California is quickly approaching.  In case any of you are lucky enough to visit a winery during this special season, below is a cheat-sheet for the “Top 10” commonly used terms.

1.     Malolactic Fermentation:  Often referred to simply as “ML,” this chemical process converts harsh malic acid to softer lactic acid 

2.     Rack: siphon wine into a new, clean barrel leaving the sediment of debris behind

3.     Cap:  hard top that forms during fermentation at the top of the tank, (composed of skins which are flavor & color saturated)

4.     Punch-down:   Pushing down the cap so that it mixes with the liquid

5.     Pump-over:  pump juice over the cap during fermentation to extract color, flavor & tannins

6.     Fine:  clarify or make the wine more clear

7.   On the lees: wine in contact with the cellular debris of yeasts & grape skins

     8. Green harvest:  to cut off excess grapes (usually in June or July) in order to    

         concentrate the flavors of those left on the vine

          9. Saignée (sen-yay):  French word for “bleeding.” Often times used when                       referring to making a rosé.   Very young red wine juice (barely pink-tinged) is 

              removed from the vat early and vinified separately.

                      10. Methode Champenoise:  this term can only legally be used in the French wine               district of Champagne.  It denotes that the 2^nd fermentation was done in the                   bottle.

Take Time to Smell the Rosés

I’ve professed my love affair with dry rosés numerous times on this Blog.  To me they are the quintessential summer aperitif.  But, did you know there are two very different ways to make a rosé?  Let me explain.

The first method is made by simply mixing a white wine with red wine.  For all of you horrified at the thought, chill!  In many parts of France this is a common method.  For example, in Champagne it is quite typical to blend Pinot Noir with Chardonnay.  In the Rhone Valley, mixing red with white is often the norm.  The southern part of the Rhone is home to the illustrious Chateauneuf du Pape.  Red and white grape varietals are allowed in both the reds of Chateauneuf du Pape, as well as the white wines of the region. 

The southern Rhone is also home to the fabulous rosés of Provence.  While Provencal rosé is often made by mixing together red and white wines, it can also be made by the second method, saignée.  Pronouced “sen-yay,” this technique is named after the French work for “bleeding.”   In the saignée method, very young red wine juice that is only pink-tinged is removed from the vat early in the fermentation process.  This pale grape juice is then separately fermented to produce rosé.  In effect, the rosé is “bled” off from the infant red wine, thus the name.

There are arguments for which method produces the best rosé but the proof will be in your glass.   Take some time to smell (and taste) the plethora of available rosés this summer…and decide for yourself.