Carbonic maceration is a winemaking technique that varies in its use between Old World and New World winemakers. The process involves fermenting whole grapes in a carbon dioxide-rich environment before crushing them. Let’s explore how the approach to carbonic maceration differs between these two winemaking regions.
Old World Winemakers
Old World winemakers refer to those in traditional wine-producing regions like France, Italy, and Spain. Here’s how they typically approach carbonic maceration:
- Old World winemakers often use carbonic maceration as a tool to enhance the fruity and floral characteristics of their wines.
- They tend to rely on indigenous yeasts present on grape skins and in the winery environment for fermentation during carbonic maceration.
- There is a stronger emphasis on terroir in Old World winemaking, so winemakers may use carbonic maceration to preserve the unique flavors and aromas of their specific vineyard sites.
- Traditional winemaking practices are highly valued in the Old World, so some winemakers may use carbonic maceration selectively and in combination with other techniques.
- Old World winemakers may have stricter regulations and traditions governing winemaking processes, including the use of carbonic maceration.
New World Winemakers
New World winemakers are those in regions like the United States, Australia, and New Zealand, known for their innovative approaches to winemaking. Here’s how they typically approach carbonic maceration:
- New World winemakers often view carbonic maceration as a way to experiment and push the boundaries of traditional winemaking.
- They may use selected yeasts for fermentation during carbonic maceration to have more control over the process and the resulting flavors.
- New World winemakers are often more focused on creating fruit-forward wines with bold flavors, so they may use carbonic maceration to achieve this style.
- Innovation and creativity are highly valued in New World winemaking, so winemakers may be more willing to fully embrace carbonic maceration as a standalone technique.
- New World winemakers may have more flexibility in their winemaking practices and fewer restrictions on experimenting with techniques like carbonic maceration.
Key Differences
While both Old World and New World winemakers use carbonic maceration, there are some key differences in how they approach and utilize this technique:
- Old World winemakers focus on tradition, terroir, and preserving the unique characteristics of their vineyard sites, while New World winemakers prioritize innovation, bold flavors, and experimentation.
- Old World winemakers may use indigenous yeasts and employ carbonic maceration selectively, whereas New World winemakers may use selected yeasts and fully embrace this technique for its fruity and aromatic qualities.
- Regulations and traditions in the Old World may influence how carbonic maceration is used, while New World winemakers have more freedom to explore different winemaking methods.
Impact on Wine Styles
The approach to carbonic maceration by Old World and New World winemakers can have a significant impact on the resulting wine styles:
- Old World wines made using carbonic maceration may exhibit more nuanced and subtle fruity and floral notes, reflecting the influence of terroir and traditional winemaking practices.
- New World wines made using carbonic maceration may showcase bold, ripe fruit flavors with a more pronounced aromatic profile, reflecting the emphasis on innovation and experimentation.
- The use of carbonic maceration can contribute to different flavor profiles and textures in wines, depending on the winemaker’s approach and objectives.