RELATIONSHIPS
Different states of grapes inside the tank.
Processes that proceed simultaneously
Intact berries in the upper portion
Surrounded by carbon dioxide, changes occur inside the grape berries.
Juice from the lower portion
Juice that flows out from the weight of the berries ferments with yeast.
This is a summary of the relationships explained in the main text. For details on grape composition and production conditions, please refer to the main text and official sources. Sources and reference materials
FIELD NOTE 01
Separate grape variety from product name.
Gamay is a black grape variety name. Beaujolais relates to appellation and region, and Nouveau to wines released early. Even if several of these words appear on a label together, they are not names for the same thing.
From the information ‘Gamay’ alone, you cannot determine the drinking window or the degree of maturation.
FIELD NOTE 02
Fermentation within the berry and in the juice.
In Beaujolais' semi-carbonic maceration, both the processes inside the intact berries and fermentation of juice from crushed grapes by yeast occur together. Using whole clusters is not synonymous with full carbonic maceration.
The final result changes depending on the choice of period, temperature, and extraction, so you need to know each producer’s methods.
FIELD NOTE 03
Compare by Cru
By selecting crus such as Morgon, you can explore terroir and winemaking information that is distinct from Nouveau. You can also compare wines from different vineyards by matching the same vintage and producer.
Don’t judge all wines with rich fruit aromas as necessarily short-lived; verify vinification and aging methods.
They are not the same. Check how whole berries and juice fermentation are combined, including duration and extraction, to clarify the method.
PAUSE & REFLECT
Check your understanding.
If whole clusters are used, is the method always carbonic maceration?
Read the explanation ＋
They are not the same. Check how whole berries and juice fermentation are combined, including duration and extraction, to clarify the method.
Write in your own words
Write what you have learned, your reasoning, and what you still need to confirm.
Maximum 5,000 characters. This is stored within this browser. Press "Save" to record your note. Saving a blank will delete this note.
View saved notes →Courses related to this question
Sources and reference materials
These are the reference materials for the main text. For details of production regulations, consult the current documents. For individual wine specifications, refer to materials for the relevant vintage.
About the editorial policy →