What Does the Word 'Maceration' Mean in Wine Making?

The words 'maceration,' 'lees,' and 'battonage' are somewhat technical wine words. My recent review of a Sauvignon Blanc from Chile included these terms that were included on the spec sheet. While the words themselves may be unfamiliar, their meanings are actually quite simple.

After the grapes are picked, the juice is extracted from the grapes to create the wine. At this point, the grape skins, seeds and stems can either be immediately separated from the juice or they can be left in contact with the juice.

Maceration occurs when the grape skins and solids are intentionally left to soak with the extracted juice.

There is 'cold' maceration (40-50° F) that takes place before fermentation and 'warm' maceration (70-90° F) that is done while the wine is fermenting. This warm maceration process, used primarily in making red wine, allows the alcohol being produced in the fermentation process to act as a solvent to extract color, tannins and aroma from the skins.

Maceration times vary, depending on the type of wine being produced. Red wines typically have extended maceration time (7-40 days) while Rosé wines get very brief maceration (2-24 hours). Maceration is not typically used in the production of white wine, but when done, it may only last for 12 to 14 hours.

Next time we'll look at the other terms 'lees' and 'battonage' used in the wine making process. Cheers!

 

Behind the Cork™ - Wine of the Week

2016 Ventisquero Casablanca Valley Sauvignon Blanc Reserva ($15)

This wine is from the Casablanca Valley of Chile. In the Northern region of Chile, this valley has strong coastal influences that keep temperatures cool, adding as much as a month to this region's growing season as compared to others in Chile. This 100% Sauvignon Blanc underwent cold maceration for 12 to 14 hours followed by a slow fermentation and was then aged over its lees for four months and battonage was used to increase its complexity.

While distinctively a Sauvignon Blanc, the peach flavors really come through on this one while the grapefruit and citrus flavor take second billing. The wine finishes with subtle fruit and distinctive minerality that Chile's soils impart. At 12% ABV this is a dry wine with moderate acidity. If you like the body of an un-oaked Chardonnay this Sauvignon Blanc is right for you. Serving this one chilled to 45-50 degrees F will keep it refreshing while also allowing its body and complexity to make a statement.  Enjoy with a variety of foods including salads, fish and seafoods.

Disclosure of Wine Sample Submission:  I received this wine at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Donna White Communications

Ever Wonder How to Store an Opened Bottle of Wine?

It happens. You open and bottle of wine but don't finish it. Now what?  Well, you a have a couple of options.

First, it's best if you can limit wine's exposure to air.  Exposure to air will tend to take the life out of it. So, it's best to use a device that can remove the air from the bottle and seal it.  There are several such inexpensive devices that will do this.  They consist of bottle stoppers and a vacuum pump.  After placing the rubber stopper in the bottle, you simply hand-pump the bottle to remove the air.  First issue resolved!

The second thing you should do is to keep the wine cool. Any kind of heat of 65 degrees F or higher will also ruin a wine. If it's a white wine, simply put it in the refrigerator.  It will keep nicely for 1-3 days. When you're ready to finish the bottle, just take it out of the refrigerator about 30 minutes before you intend to drink it.  That way it'll be at the right temperature.  If it's a red wine, you can also put it in the refrigerator or simply store it in a nice cool spot that gets little or no sun exposure.  In the refrigerator, a red is probably only going to hold up well overnight. So, be sure to enjoy the rest of the wine the next day.

Of course, the easiest way to avoid the problem all together is to finish the bottle!  But when that's not an option, simply try to limit the open bottle's exposure to air and keep it cool.  Then finish the bottle soon. Cheers! 

Behind the Cork™ - Wine of the Week

2015 Valdivieso Valley Selection Sauvignon Blanc Gran Reserve ($17)

Chile is turning out some highly-acclaimed wines that are also great values. This Sauvignon Blanc, from the Valle de Leyda in Chile's San Antonio Region, is a fine example.

Founded in 1879 by Alberto Valdivieso and owned since the mid 1900’s by the Mitjans family, Valdivieso is one of the most prestigious and recognized wineries in Chile.

This 100% Sauvignon Blanc is fermented in stainless steel tanks, sees no malolactic conversion and is left on lees for 3 months. At 12% ABV, it is a dry wine.

With distinct grapefruit, passion fruit and lime flavors, this Sauvignon Blanc is light and refreshing, with distinct stony minerality. Its acidity is not overpowering and the body actually leans a bit toward unoaked Chardonnay. A nice wine to enjoy on a warm day or paired with goat cheese, white fish or shellfish.

Disclosure of Wine Sample Submission:  I received this wine at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Donna White Communications

Ever Consider a Wine from Chile?

If you like Cabernet Sauvignon, Merlot, Sauvignon Blanc and Chardonnay, you really should check out the highly-acclaimed wines coming from Chile. And, they're great values too.

Spanish missionaries began planting grapes in Chile in the 1500's to make sacramental wine and, by the 1800's, French varietals began being imported. But it wasn't until the 1980's that Chile began achieving international recognition for its wines.  At that time only about 2% of Chile's wines were exported but by 2010 that had grown to 70% with sales of $1.5 billion.

Chile is now the fifth largest exporter of wines and the ninth largest producer of wine in the world. With six regions, the Maipo Valley and Colchagua Valley are its two most renowned, but other notables include the Colchagua region, having sub-regions of Los Lingues and Apalta, the Casablanca Valley and Valle de Leyda.

Cabernet Sauvignon is the most widely planted grape in Chile but Carménère, a grape indigenous to Bordeaux France, is the country's signature grape.  Nearly three-quarters of the world's Carménère is grown in Chile. This medium-bodied red wine has big fruit flavors of plum, blackberry, raspberry and for a bit of a twist, green bell pepper. This grape was originally planted in Chile in the 1800's and thought to be Merlot. It wasn't until 1994 that modern DNA methods reviled its true identity. A bit lucky for the Carménère grape, because it is estimated there are less than 20 acres of these grapes remaining in France.

Look for wines of Chile to be featured in upcoming Behind the Cork™ Wine of the Week postings. Until then, Cheers!