Photo by John Cameron on Unsplash
As previously mentioned, wine making is a blend of art and science. Another aspect that is often regarded as an art form is choosing whether to de-stem the grapes for fermentation of leave them as whole clusters.
The choice between using whole clusters and de-stemming grapes can significantly affect the style, flavor and texture of the wine being produced. Winemakers often choose one method over the other based on their specific artistic preferences.
Whole cluster fermentation is a technique that involves fermenting the entire grape cluster, including the stems, skins and seeds. This process can offer several enhancements to the wine’s flavor, aroma, tannin structure, and complexity.
Flavor and Aromatics: Fermenting with whole clusters can impart subtle herbal, spicy, and earthy notes to the wine. These flavors can give the wine a slightly “greener” character, including hints of clove, mint, or even green peppercorn.
Tannin: Stems and seeds contain tannins, which are phenolic compounds that add structure and mouthfeel to the wine. By fermenting with whole clusters, the wine can develop greater tannin structure.
Complexity: Whole cluster fermentation promotes a greater flavor profile. The stems and seeds create greater interactions during fermentation, resulting in wines that can have depth and layers, often with more natural acidity.
Removing the grapes from the stems, while more work, can provide several advantages:
It allows for the fruit to control the flavors without the herbal or green notes that stems can impart. The resulting wine will typically be more fruit-forward.
De-stemming also helps to control the extraction of tannins or other compounds. This results in a wine that can be more balanced with less astringency associated with using the whole stem. Hence, softer tannins.
So, whole cluster fermentation adds complexity, structure, and a broader range of flavors, while de-stemming a wine maker to focus on fruit purity and achieve smoother tannins. Both methods work, but the winemaker, using their creative and artistic talents, ultimately decide which method to use. Cheers!