Mastering Red Winemaking: Unlocking the Secrets of Burgundy

Mastering Red Winemaking: Unlocking the Secrets of Burgundy

Table of Contents:

  1. Introduction
  2. The Importance of Wine Making
  3. Appellation Laws in Burgundy
  4. Harvesting Grapes
  5. Sorting the Grapes
  6. The Process of Vinification
  7. Maceration and Alcoholic Fermentation
  8. Increasing the Extraction of Color and Tannins
  9. Pressing and the Bladder Press Method
  10. Maturation in Oak Barrels
  11. Malolactic Fermentation and Elevage
  12. The Role of Oak Barrels
  13. Racking and Blending
  14. Fining and Filtration
  15. Bottling and Labeling
  16. Conclusion

Wine Making in Burgundy: A Detailed Process

Wine making has a rich history that spans thousands of years, and it has become an intricate and deeply personal process. In the region of Burgundy, wine making practices are partially protected by appellation laws, which allow wine makers a certain level of control over their final decisions. This article will provide a comprehensive overview of the wine making process in Burgundy, from harvesting the grapes to the final bottling and sale.

1. Introduction

Wine making is an art that requires skill, knowledge, and Attention to Detail. In Burgundy, the practice of fermenting grape Juice to produce wine is deeply rooted in tradition. Each wine maker in this region has their own unique approach to the process, resulting in a diverse range of styles and flavors.

2. The Importance of Wine Making

The wine making process plays a crucial role in determining the quality and characteristics of the final product. From the choice of grape varietals to the methods of fermentation and maturation, each step contributes to the overall taste and aroma of the wine.

3. Appellation Laws in Burgundy

Burgundy is known for its strict appellation laws, which dictate the grape varietals that can be used in wine production. For red wine, only Pinot Noir and Gamay are permitted, with Gamay being limited to the southern sub-regions. These laws help to maintain the unique identity of Burgundian wines and ensure their authenticity.

4. Harvesting Grapes

The wine making process begins with the harvesting of grapes at their optimal ripeness. In Burgundy, many top producers prefer to harvest grapes by HAND, although machine harvesting is also allowed for all wines except Grand Cru. This careful selection of grapes contributes to the high quality of Burgundian wines.

5. Sorting the Grapes

After harvesting, the grapes go through a rigorous sorting process to ensure that only the best berries are used for production. This sorting can be done either by hand or with the help of high-tech machines that remove unwanted berries. By selecting the finest grapes, wine makers set the foundation for a superior wine.

6. The Process of Vinification

Once the grapes have been sorted, they are ready for the process of vinification, which involves fermenting the grape juice to produce wine. The grapes are put into vessels such as stainless steel vats, cement tanks, or old oak casks. Traditional methods involve crushing the grapes before fermentation, but some producers prefer to keep the grapes intact, including the Stems, to influence the tannins in the wine.

7. Maceration and Alcoholic Fermentation

During maceration, the grape juice, along with the skins, seeds, and possibly stems, undergoes the process of extracting color, flavor, and tannins. Alcoholic fermentation occurs naturally or with the addition of selective yeasts, where the yeast consumes the natural sugars in the grapes, resulting in the production of ethanol, carbon dioxide, and heat.

8. Increasing the Extraction of Color and Tannins

Wine makers may choose to increase the extraction of color and tannins by employing techniques such as pumping over the fermenting juice or cap punching, also known as Pigeage. These methods help to intensify the flavors and structure of the wine.

9. Pressing and the Bladder Press Method

After alcoholic fermentation, the juice is separated from the skins, which go through a pressing process to extract any additional juice. In Burgundy, many producers use a gentle method called the bladder press. This process involves placing the grapes in a tube with a bladder that is filled with air, crushing the grapes and releasing any remaining juice.

10. Maturation in Oak Barrels

Once the pressing is complete, the wine is transferred into oak barrels, where maturation takes place. Maturation is a critical step in the development of flavors and aromas in a red wine. In Burgundy, French oak barrels with a capacity of 228 litres are commonly used, allowing for micro-oxygenation and creating a smoother final product.

11. Malolactic Fermentation and Elevage

During malolactic fermentation, microorganisms naturally found in grape juice transform tart malic acid into soft lactic acid. This process softens the wine and contributes to its overall texture. The wine is left in oak barrels for several months during a stage known as elevage, further enhancing its complexity and character.

12. The Role of Oak Barrels

Oak barrels play a significant role in the wine making process. The choice of oak and the level of toasting can greatly influence the flavors and aromas of the wine. Wine makers in Burgundy often reuse oak barrels multiple times, with newer oak having a more pronounced impact on the wine's flavor profile.

13. Racking and Blending

After the maturation phase, the wine is transferred from the oak barrels back into a stainless steel vat during a process known as racking and blending. Wines made from different vineyard plots are blended together to Create a harmonious and balanced final product.

14. Fining and Filtration

At this stage, the wine may still be cloudy, so a process called fining is often employed to remove any unwanted particles and clarify the liquid. Fining agents can be natural proteins or synthetic products, depending on the wine maker's preferences and the desired style of the wine. Filtration is also performed to ensure the wine is free from any sediment.

15. Bottling and Labeling

The final step in the wine making process is bottling and labeling. The wine is transferred from the tank to the bottles, and the final cork is added. The bottles are then labeled and prepared for sale, completing the Journey from grape to wine.

16. Conclusion

The wine making process in Burgundy is a labor of love, requiring precision, skill, and careful decision-making. From the vineyard to the cellar, wine makers make countless choices to create wines that showcase the unique terroir of the region. Understanding the intricacies of this process allows wine enthusiasts to fully appreciate the rich and diverse range of red wines produced in Burgundy.

Highlights:

  • Wine making in Burgundy is a deeply personal and intricate process.
  • Appellation laws in Burgundy protect the unique identity of the wines.
  • Hand sorting and careful selection of grapes ensure the highest quality.
  • Vinification involves fermenting the grape juice to produce wine.
  • Maturation in oak barrels and malolactic fermentation contribute to flavor development.
  • Racking, fining, and filtration clarify and prepare the wine for bottling.
  • Each wine maker employs their own techniques to create their own personal style.

FAQ:

Q: What are the appellation laws in Burgundy? A: Appellation laws in Burgundy dictate the grape varietals that can be used to produce wine. For red wine, only Pinot Noir and Gamay are permitted.

Q: What is the process of maceration? A: Maceration is the process of extracting color, flavor, and tannins from the grape skins, seeds, and possibly stems during fermentation.

Q: How long does the wine making process in Burgundy take? A: The entire process of red wine making in Burgundy can range from a few months to well over two years, depending on the wine maker and the desired style of the wine.

Q: What is the purpose of maturation in oak barrels? A: Maturation in oak barrels helps to develop the flavors and aromas of the wine, as well as soften the tannins and create a smoother texture.

Q: How are wines clarified before bottling? A: Wines may undergo a process called fining, which removes unwanted particles, followed by filtration to ensure clarity before bottling.

Q: Are all wines in Burgundy made using hand sorting and harvesting? A: Hand sorting and harvesting are preferred methods in Burgundy, but machine harvesting is also allowed for all wines except Grand Cru.

Q: Why do wine makers reuse oak barrels? A: Wine makers reuse oak barrels to achieve a desired level of oak influence in the wine. Newer oak has a more pronounced impact on flavor and aroma.

Q: What is the purpose of malolactic fermentation? A: Malolactic fermentation softens the wine and helps to give it a smoother texture by transforming tart malic acid into soft lactic acid.

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