July 1, 2014
First off, apologies to my reader, I know this may be a little longer post than usual and maybe too technical, but lately it’s an issue on which I’ve seen some interest. It seems to me that many people, from the casual drinker all the way to the seasoned wine journalist, use the term “carbonic maceration” interchangeably with “whole cluster fermentation.” I asked some friends who are also winemakers and they too have witnessed this phenomenon.
