Petrus1
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Piobaire;3826040 said:Lulz. Carbonic maceration circumvents the need for a maloactic fermentation, per Jancis Robinson in my The Oxford Companion to Wine (the exact reason BN can/is released so young).
BOOM! Team Piob ftw.
You see, this is exactly what I mean about these newbie proles who read Wine Spectator. They're like those people who become born again Christians and become fanatical and behave like they're in a competition over who's right or who knows more. I can assure you that I've been drinking Burgundies a lot longer than Jancis who incidenly I happen to know. The carbonic is when the grapes are not crushed and sort of ferment inside the grape until they burst. All wine needs the 2nd malo fermentation. The BN is fermented very quickly that sometimes it's not even complete and the wine may still have some fizz to it. It doesn't go through the malo because it's bottled so fast and immediately consumed.