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Maceration? WTF is that!

Maceration sounds a whole lot like massacre doesn’t it? Well it is a massacre.. of grapes – a glorious one at that.

Macerate literally means softened by soaking. In the context of wine making, maceration is a vital process used by wine makers to extract aroma, tannins and color from the grape to the wine by soaking grape skin, stem, pulp and seed together. FYI this process determines the tannins (partially) and if the wine turns out to be white , red or pink (like how I would like to see the world). 

Grape varietal, temperature during maceration, duration and type of maceration plays a substantial role in the intensity, color and of course the taste of the wine. For example, a Cabernet Franc has thinner skin than a Malbec grape from Argentina which means more time is needed to infuse the color into the wine. With that being said, the time frame of letting the bits soak together is ultimately dependent on the wine makers.

Think of it as a bag of Oolong tea steeping in hot water for 10 min and a bag of Sencha steeping in hot water for 5 minutes.That ‘siap-ness’ in your mouth is exactly comparable to the level of tannins present in wines due to Maceration!

RED WINE
WHITE WINE
ROSÉ

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Bodegas El Nido

Bodegas El Nido is part of Gil Family Estates. This tiny winery was founded in 2002 and is located in the Aragona valley with over 44 hectares of 70-year-old Monastrell (Mourvèdre) and 35-year-old Cabernet Sauvignon. These are very old grapevines and all of them have a north to northeastern orientation.

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