Carbonic Maceration & Beaujolais Nouveau

Today we get into something that is super popular in the wine world…Beaujolais Nouveau.  This wine is made of 100% Gamay grape.  What makes this wine so popular is that the grapes are harvested, bottled right after the fermentation process and sold in the stores the same year it is harvested.  It is meant to be a young wine that you can drink right away.  Traditionally, it is meant to celebrate a successful end of the harvest.   The way this wine is made is through a process called carbonic maceration.  In the carbonic maceration process, a closed vat (allowing no oxygen in) is used with whole grape clusters for fermentation adding in carbon dioxide as needed.   They always release this wine around November (around thanksgiving time) in the US.  Try it out, let me know what you think!     1:35 - Intro to today's wine 2:30 - Young wine you drink 3:40 - Carbonic maceration vs. semi-carbonic maceration 4:11 - Semi-carbonic maceration 6:20 - Visual analysis of the wine 7:15 - What happens after the first fermentation 7:45 - Pressed wine 8:15 - Adding in stems for some tannins 9:00 - Olfactory analysis 9:45 - Malolactic fermentation 11:30 - Rating on this wine     Today's wine: 2023 Duboeuf Beaujolais Nouveau $16 (since the season passed for it, its now on sale for half the price through this link below) Get my Beaujolais now     Connect with me on IG @sipandgrowpodcast   Get your FREE Wine Aroma Wheel at https://stan.store/nicoledipasquale    Check out my Italian Wine Guide at https://stan.store/nicoledipasquale