Remember that time I went to the Beaujolais region in France? Yeah, me neither. Well, not at the moment. I bought me some Beaujolais Nouveau wine and it is delicious. I highly recommend picking up a cheap bottle at your local wine wholesale location. Instead of the shitty drowsy feeling I usually get after drinking red wine, I feel delicious. And by that I mean fat. Oh wait that’s all the time.
Anyway, I just thought you all should know how that wine is made. This is 100% copy/paste:
Few other wines are produced, bottled, and released within a few weeks of the harvest. The most strategic way to do this is to employ a winemaking method called carbonic maceration. Without getting too technical, carbonic maceration is essentially the fermentation of grapes occurring inside the skins. Traditionally, the winemaking process begins with the crushing of grapes; the juice of the grapes is pushed out of the skins and gradually ferments. For red wines, this juice is often left to sit with its skins so that tannins are extracted, giving the wine a fuller, more concentrated structure, and often adding some bitter flavors. With carbonic maceration, the grapes are not crushed. Rather, the grapes are piled on top of each other in a sealed container that is filled with carbon dioxide. More CO2 is emitted by the grapes on the bottom of the container, as it is gently crushed by the weight of the top grapes. All this carbon dioxide causes fermentation to take place inside the grape skins. The resulting wine is fresh, fruity, and very low in tannins.
Thanks for that, Wine Weekly. I learned a lot.
Can someone get me a refill?