Spotlight on Carbonic Maceration

This show was published Friday, July 16, 2021

Overview

Chris takes a deep dive into the winemaking technique Carbonic Maceration looking at the 3-4 different methods, the difference the process makes to the wines and where in the world the technique is commonly used.

This technique is used by winemakers to make low tannin red wines with distinctive flavours such as strawberry, red cherry, cinnamon, bubble gum, banana and kirsch. It is often used in Beaujolais with Gamay grapes but widely used in other regions also. The process relies on the process of intra-cellular fermentation.

The 3-4 methods are:
- carbonic maceration
- semi-carbonic maceration - two ways
- whole bunches with crushed fruit

Around Europe it is used in the production of premium Pinot Noirs from Burgundy, Gamay in Beaujolais (the key region), northern Rhone such as St Joseph producing a lighter style of red and for Spain's Joven wines.

Chris gives some tips for the WSET L3 tasting exam if you detect carbonic maceration in a wine.

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The music used for the UK Wine Show is Griffes de Jingle 1 by Marcel de la Jartèle and Silence by Etoile Noire.