Carbonic Maceration

Welcome back wine friends, this week our House Wine isn't so much a region or a specific wine but it is a style of wine. It's a winemaking technique that may be as old as wine itself. 

It's time to put our lab coats on, look side long at a beaker and pretend we are scientists because the time has come to talk about all things Carbonic Maceration. 

What are flavonoids? Who is Louis Pasteur and what did he do to the yeasts? It's all here. Of course I couldn't do it alone, this is a complex subject and I leaned on the following resources: 

The Oxford Companion to Wine, 4th Edition by Jancis Robinson. 
http://www.wineanorak.com/winescience/carbonic_maceration.htm
 
I also downloaded this ebook: 
https://www.sciencedirect.com/science/article/pii/B9780123849274000014

I don't really talk about any specific wines this week, but I do reference wine from these regions: 

Beaujolais. 
Southern Rhone. 
Roussillon. 
Languedoc. 
Rioja. 

If you spot something that needs correcting or you would like to request an episode you can reach out at housewinepodcast@gmail.com or check out the House Wine Instagram @housewinepodcast 

This podcast is 100% independent, it is written, narrated and produced by myself, Rachael so if you heard something you liked then scroll down and leave a comment or review, that is the best way that you can support the show. 

Until next week, I hope you drink something delicious! 





Music Credit:

Too Cool by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/4534-too-cool
License: http://creativecommons.org/licenses/by/4.0/