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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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This came as a surprise to me although it may be well known to others
here. A friend who knows someone working at a winery in NZ said that he was told that this winery was fermenting PN in oak barrels. As this was second-hand information, something might have been lost in translation but, as it was described to me, the PN fermentation is started in large tanks but, prior to complete fermentation, the liquid is transferred to oak barrels, leaving behind the skins and seeds, and the fermentation is allowed to run to completion. I didn't think to ask whether the wine is then aged in the same barrels and if the yeast is left with the wine. I have never heard of anything like this being done to make a (truly) red wine, i.e. excluding rosés and things like white zins. Is this something that I have somehow missed or is it indeed an uncommon thing to do? Vino To reply, add "x" between letters and numbers of e-mail address. |
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