Tag Archives: teinturier

Today’s Wine Word: Cap Management

Punchdown

Doesn’t sound very winey, does it? Is it about the proper way to arrange your chapeau or ?

Cap management is a term that’s used only during harvest, but it’s an important one.

As you know, all of the color and most of the flavor and tannin in red wine comes from the grape skins. With very few exceptions the juice of a dark variety runs clear.

TRIVIA! The few varieties with red juice and flesh are called teinturier (ten-toory-AY). The best-known example in the wine world is probably Alicante Bouschet, which is often part of a field blend and can also be used when the winemaker wants to ramp up the color.

Back to our regularly scheduled programming: The thing is that the darned skins keep going up to the top of the tank, buoyed by the carbon-dioxide gas produced by the fermentation. If the “cap” of skins is allowed to stay at the top, color and flavor extraction isn’t good and it also tends to get hot up there. You don’t want it to get so hot that it starts killing the yeast. Continue reading

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Today’s Wine Word: Cap Management

Punchdown

Doesn’t sound very winey, does it? Is it about the proper way to arrange your chapeau or ?

Cap management is a term that’s used only during harvest, but it’s an important one. 

As you know, all of the color and most of the flavor and tannin in red wine comes from the grape skins. With very few exceptions the juice of a dark variety runs clear. 

TRIVIA! The few varieties with red juice and flesh are called teinturier (ten-toory-AY). The best-known example in the wine world is probably Alicante Bouschet, which is often part of a field blend and can also be used when the winemaker wants to ramp up the color. 

Back to our regularly scheduled programming: The thing is that the darned skins keep going up to the top of the tank, buoyed by the carbon-dioxide gas produced by the fermentation. If the “cap” of skins is allowed to stay at the top, color and flavor extraction isn’t good and it also tends to get hot up there. You don’t want it to get so hot that it starts killing the yeast.

Which introduces two other wine words:

1. Pump over: The most common way to get the cap mixed in is to pump the wine from the bottom of the tank up over the top. The schedule might be anywhere from two to four times a day depending on how active the fermentation is. This is a great technique for tannic wines because the process has an aerating effect, which can soften the tannins. Some winemakers purposely augment the aeration during pump overs.  Continue reading

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