Reductive and oxidative winemaking styles are compared by Olivier Humbrecht of Domaine Zind-Humbrecht in Alsace. Olivier makes the point that new wood barrels are full of oxygen. He points out that new wood barrels float whereas old barrels sink. I had not thought of that before. There is also a discussion here of the lees of a wine. I have a number of other videos that I will post regarding lees. Click on lees in the appendix for all related videos currently on line. Thanks to Jessica Bell of the Midwest Wine School who provided this question from students in her Wine and Spirits Education Trust (WSET) classes. If you have questions, or are a wine educator with students like Jessica's, please post follow up questions in the comments or email me and I will save your questions for my next encounter with a winemaker.
Monday, April 13, 2009
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