Beaujolais |
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Beaujolais
is made entirely from the Gamay grape. Typically,
a technique known as carbonic maceration is used,
this is where the majority of the grapes in the
fermenting vat are left whole in bunches on their
stems. The weight from the upper bunches crushes
the grapes at the bottom of the vat, which begin
to ferment in the normal way. The carbon dioxide
given off by the crushed grapes keeps air away from
the uncrushed grapes and allows them to feed on
themselves and extract flavor from the inner skins.
After about a week, the uncrushed grapes are pressed
and the juice is blended with that from the grapes
at the bottom of the vat. This method accounts for
Beaujolais’ fruitiness and relatively mild tannins.
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