Winehog - with a passion
Burgundy Insights from the Winehog
Tasting Burgundies should be and is often quite easy ... taste and evaluate ... and write the comment and your scores and emotional hearts But as you peel the layers of the wine, complexity arises. Why is one wine slightly more intense, and why does one apparently have more energy? Often these …
[Read more...] about Lachaux vs Garcia – Ceramics vs Oak – the battle of the Aloxe!
Amphorae and other different, more or less exotic, maturation vessels are seemingly invading Burgundy. One can now find elevage in traditional terracotta amphorae, ceramic vessels, glass vats, stainless steel vats, and then of course the numerous variations on oak and its toasting. This is …
After the harvest and grape preparation, the cuvees at Domaine Pierre-Olivier Garcia was then assembled: 1/3 whole clusters, 1/3 baie-par-baie grape caviar, and on top 1/3 machine-destemmed grapes. The wines' handling in the winery follows some strict, but rather simple, rules. First, we …
[Read more...] about Baie-par-Baie: From Maceration to the Press
The core of baie-par-baie vinification is the pinot caviar: grapes destemmed by hand, berry by berry, with a pair of scissors - leaving the grapes intact with the pedicels in place. It's simple; however, it takes practice, and is seriously time-consuming. I got Pierre-Olivier Garcia, the founder …
[Read more...] about Baie-par-Baie: Video – Cutting the Clusters
