Burgundy Freaks Celebrate Beaujolais

Posted Posted in Beaujolais, Boulder Burgundy Festival, Burgundy

The Burgundy farmers began harvesting grapes more than a month ago. Then winemakers tossed the plum-colored fruit into large, covered stainless-steel fermentation vessels and filled them with carbon dioxide.  The approach, called carbonic maceration, encourages the juice to ferment within the skins; the result, a fruity wine without much in the way of grippy tannins… Read More