Wednesday, October 14, 2020

Crushed AND destemmed.

Last harvest in Vinoland.  The Cabernet sauvignon grapes are picked and processed: crushed and destemmed.  
I cannot for the life of me understand the obsession of late with whole-cluster fermentation (WCF).  I have watched a lot of webinars during the pandemic and I would bet my life savings on the certainty that someone on a panel (usually a sommelier) will feverishly ask whilst tasting a featured wine, "Is this whole-cluster fermentation."  WCF is the current ideé fixe amongst those who just drink wine.
Wine, winemaking and wine-drinking continually go through trends, fashions and fads and WCF seems to be the latest craze.  WCF is just one technique available to a winemaker.  The fact that people have to ask if a wine was produced using this particular technique may suggest that they really can't tell if, indeed, it was.  Or not.  
WCF has its place in winemaking, but I don't necessarily think that place is in the production of Cabernet Sauvignon.  Just sayin'.


New Hampshire Wineman said...

When I taste "green" vegetal flavors in a cab, I usually think too many stems in the wine making (unripe grapes too).
For me, it's a negative.
Mostly the WCF I hear of is Pinot Noir, where pyrazines may add to the body, and contribute to its complexity.
Not nearly an expert on this, but in cabs, for me, it's a no-no! In PN, the jury (me) is still out.

Thud said...

You tell em!

Vinogirl said...

NHW: Whoa! We'll make a winemaker out of you yet :)

Thud: I did, but nobody is listening :)