Comments on: A wine term - “Delestage” http://terroir.winelibrary.com/2007/08/03/a-wine-term-delestage/ A Wine Blog Dedicated To Terrior Fri, 25 Jul 2008 02:54:46 +0000 http://wordpress.org/?v=2.0.4 by: Tom C http://terroir.winelibrary.com/2007/08/03/a-wine-term-delestage/#comment-149328 Tue, 07 Aug 2007 15:05:14 +0000 http://terroir.winelibrary.com/2007/08/03/a-wine-term-delestage/#comment-149328 Orion- Yes, the remains of winemaking (skins, seeds, stems) are indeed used for all of the things that you list (fertilizer, animal feeds, etc.) and probably more too... TC Orion-

Yes, the remains of winemaking (skins, seeds, stems) are indeed used for all of the things that you list (fertilizer, animal feeds, etc.) and probably more too…

TC

]]> by: Tom C http://terroir.winelibrary.com/2007/08/03/a-wine-term-delestage/#comment-149265 Tue, 07 Aug 2007 14:39:28 +0000 http://terroir.winelibrary.com/2007/08/03/a-wine-term-delestage/#comment-149265 Ferrigno- Delestage in my understanding is more about choice than being "old school" or "new school". Thanks for the comments. TOM CIOCCO Ferrigno-

Delestage in my understanding is more about choice than being “old school” or “new school”. Thanks for the comments.

TOM CIOCCO

]]> by: Kent Benson, CSW http://terroir.winelibrary.com/2007/08/03/a-wine-term-delestage/#comment-146936 Mon, 06 Aug 2007 22:10:56 +0000 http://terroir.winelibrary.com/2007/08/03/a-wine-term-delestage/#comment-146936 If you're geeky, like me, and you want even more on delestage, or "rack and return", as I learned it is also called, check out another good treatment of the subject by Wine Business Monthly at www.winebusiness.com/html/MonthlyArticle.cfm?dataId=27894 If you’re geeky, like me, and you want even more on delestage, or “rack and return”, as I learned it is also called, check out another good treatment of the subject by Wine Business Monthly at www.winebusiness.com/html/MonthlyArticle.cfm?dataId=27894

]]> by: Kent Benson, CSW http://terroir.winelibrary.com/2007/08/03/a-wine-term-delestage/#comment-146900 Mon, 06 Aug 2007 21:55:58 +0000 http://terroir.winelibrary.com/2007/08/03/a-wine-term-delestage/#comment-146900 Tom, Delestage is a completely new term to me. Thanks for introducing it. I’m familiar with Remontage, where the must is “pumped over” the cap straight from the bottom of the vessel. But, I’ve never heard of allowing the cap to “drain to near dryness for several hours.” “Punching down”, or Pigeage, as the French say, is sometimes performed by human feet, instead of some kind of hand-held device. A person suspends themselves on two boards placed across the open tank, sort of parallel bars style, and punches the cap down with their feet. Some producers use rotary fermenters or autovinification. Rotary fermenters mix the cap with the must either by using horizontal tanks and mechanically rotating them like a cement mixer, or by using a motor-driven rotating shaft inside a vertical tank, sort of like a homemade ice cream maker. Autovinification is primarily used in port production. Specially designed, closed tanks use the build up of CO2, naturally produced by fermentation, to pump the must to the top of the tank and spray it down on the cap. It is an ingenious design - there are no motors or pumps, only valves. By the way, for the readers who may not already know, it’s the CO2 that creates the need for all these methods. The CO2 given off by fermentation causes the skins and other material to rise to the top of the vessel. Once fermentation is complete and CO2 is no longer produced, the cap will eventually sink to the bottom. Some producers allow the sunken cap to remain for a period of time for an “extended maceration.” Tom,

Delestage is a completely new term to me. Thanks for introducing it. I’m familiar with Remontage, where the must is “pumped over” the cap straight from the bottom of the vessel. But, I’ve never heard of allowing the cap to “drain to near dryness for several hours.”

“Punching down”, or Pigeage, as the French say, is sometimes performed by human feet, instead of some kind of hand-held device. A person suspends themselves on two boards placed across the open tank, sort of parallel bars style, and punches the cap down with their feet.

Some producers use rotary fermenters or autovinification. Rotary fermenters mix the cap with the must either by using horizontal tanks and mechanically rotating them like a cement mixer, or by using a motor-driven rotating shaft inside a vertical tank, sort of like a homemade ice cream maker.

Autovinification is primarily used in port production. Specially designed, closed tanks use the build up of CO2, naturally produced by fermentation, to pump the must to the top of the tank and spray it down on the cap. It is an ingenious design - there are no motors or pumps, only valves.

By the way, for the readers who may not already know, it’s the CO2 that creates the need for all these methods. The CO2 given off by fermentation causes the skins and other material to rise to the top of the vessel. Once fermentation is complete and CO2 is no longer produced, the cap will eventually sink to the bottom. Some producers allow the sunken cap to remain for a period of time for an “extended maceration.”

]]> by: luvgrapesqeezings http://terroir.winelibrary.com/2007/08/03/a-wine-term-delestage/#comment-144433 Mon, 06 Aug 2007 03:57:32 +0000 http://terroir.winelibrary.com/2007/08/03/a-wine-term-delestage/#comment-144433 Thanks for another educational post! Thanks for another educational post!

]]> by: OrionSlayer http://terroir.winelibrary.com/2007/08/03/a-wine-term-delestage/#comment-142965 Sun, 05 Aug 2007 17:29:03 +0000 http://terroir.winelibrary.com/2007/08/03/a-wine-term-delestage/#comment-142965 I'd like to follow up Ferrigno's question by asking if this is what causes the "extracted fruit" quality in wine that I hear Gary Vaynerchuk talk about. Are there any commercial uses for the cap after the wine has finished fermentation? Do they use if for composting? Can some animals eat it? Posts like this are cool because they explain more about the wine making process. I’d like to follow up Ferrigno’s question by asking if this is what causes the “extracted fruit” quality in wine that I hear Gary Vaynerchuk talk about.

Are there any commercial uses for the cap after the wine has finished fermentation? Do they use if for composting? Can some animals eat it?

Posts like this are cool because they explain more about the wine making process.

]]> by: Ferrigno http://terroir.winelibrary.com/2007/08/03/a-wine-term-delestage/#comment-139074 Sat, 04 Aug 2007 08:47:27 +0000 http://terroir.winelibrary.com/2007/08/03/a-wine-term-delestage/#comment-139074 Very interesting post, Tom. Is this technique frowned upon by traditionalists or the modern guys? Does it have to do with a wine being more of a new world wine or an old world one? Or is this just a matter of choice and it doesn't make a significant change in the wine in order to be catalogued as a "new world"or "old world" wine? thank you Tom, yoú're doing great! Very interesting post, Tom. Is this technique frowned upon by traditionalists or the modern guys? Does it have to do with a wine being more of a new world wine or an old world one? Or is this just a matter of choice and it doesn’t make a significant change in the wine in order to be catalogued as a “new world”or “old world” wine? thank you Tom, yoú’re doing great!

]]>