Winemaking
Co-fermentation
Fermenting two varieties together rather than blending them afterwards.
Overview
Co-fermenting integrates the components more completely than blending finished wines does.
The classic example is Côte-Rôtie, where a small proportion of white Viognier may be co-fermented with red Syrah. It lifts the aromatics and helps stabilise colour — the white grape genuinely improves the red wine.
Old field-blend vineyards achieve the same thing by accident of planting.
Sources
Sources consulted
- Institut national de l’origine et de la qualité (INAO) — INAO, France
More in winemaking
Winemaking
Fermentation
Yeast converting sugar into alcohol and carbon dioxide — the step that makes wine wine.
Winemaking
How red wine is made
Fermenting grape juice in contact with the skins, which is where colour and tannin come from.
Winemaking
How white wine is made
Pressing the juice off the skins before fermentation, then fermenting the clear juice.