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In this week's webinar, we're wrapping up our foundational series on grape growing and wine making before we move into broader topics on wine history and wine regions with Sam and Thomas providing overview of the different wine making approaches for Red, White and Rosé wines.
In this session we will explain the wine maker's choices for de-stemmed vs whole cluster fermentation, the choice of fermentation vessels from stainless steel and concrete to wooden barrels, using wild vs. commercial yeasts, exactly what are "lees" and what to they contribute to wine development, what does "reduction" mean, along with a few other mysterious-sounding winemaking techniques such as "carbonic maceration" and "saignée".
This webinar is now available to Lingua Franca Club Members only.
Please click here to access the Club Member Webinar Archive Page.