Steve, you have another fan: Jancis responded five minutes after I wrote to her:
Thanks a lot! I'm a big fan of Steve's. You won't believe how much OCW has changed... I hope.
My message to Jancis read:
I thought you might be interested in this comment on the definition of whole bunch fermentation from the OW 2d, since I know you are working on a revision:
"Ultra-traditional method of red wine fermentation in which grape berries are not subjected to destemming. The possible disadvantages are that, unless the fruit is very ripe and must is handled very gently, the stems may impart harsh tannins to the wine. The technique also involves a greater total capacity of fermentation vessels which must be open topped to allow punching down of the cap. The advantages are that the stems can ease the drainage of the juice through the cap, and encourage healthy oxygenation by increasing the cap's interface with the atmosphere during maceration. This practice is most common in Burgundy."
Steve Edmunds, who makes some lovely wines, wrote: "Couple of observations related to Jancis' quote: It's the stems that need to be ripe enough (the grapes, of course, must be properly ripe). The fermenter doesn't need to be open-top; pumping over is common in whole-bunch fermentations in various parts of France."
Last edited by Bob Ross
on Sat Apr 22, 2006 4:08 pm, edited 1 time in total.