Recently, I tasted an experimental wine made by a newly trained winemaker. He had used carbonic maceration fermentation purely as an trial and has made a Beaujolais-style red Sancerre! Only the immediate family (and I) have tasted it! But some experiments are for real. For instance, stirring the lees (Burgenudy-style) or putting white wine in barrels including the occasional use of acacia wood. The new generation are not resting entirely on old practices. Innovation can lead to useful discoveries. The wine industry needs imaginative winemakers to try something new; something entirely different. It may fail, but then it might be a great success.
Posted on 02/06/2013 at 08:21PM