So my vineyard guy sent me this link to a video of his son punching down the cap on some pinot for Sokol Blosser.
Contact with the grape skins is what gives red wine its color and tannin profile. But the skins will float to the top, buoyed on the carbon dioxide from the fermentation, and must be punched back down to increase contact with the fermenting must and prevent the top or "cap" from getting crusty and gross from prolonged air exposure.
Good toy. And an interesting peek behind the scenes at an excellent winery.
Indefinite Hiatus - Well, given that it's been a year since this was last updated clearly I don't have the time I used to devote to it. So the blog is going on indefinite hiat...
5 years ago