Vigneron Jean-Paul Brun talks about his decision to move away from the traditional Carbonic Maceration at his winery in southern Beaujolais.
To Carbonic Macerate, or not to Carbonic Macerate, that is the question:
Carbonic maceration is a controversial winemaking technique that is employed in order to create lighter red wines with bright fruity aromatics, and until recently carbonic maceration has been almost synonymous with the Beaujolais region.
While many Winemaker’s still swear by this method of vinification, others look north to techniques employed in Burgundy, but should Gamay ever be treated as if it were Pinot Noir?
Now that is an interesting question…
This week GFR’s Jamie Drummond investigates and reports from his travels in Beaujolais, France.
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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And after tasting through Jean-Paul’s wines he thinks he may agree.
