What happens next in the wine making process according to Denis Mackenzie
Continued from Denis Mackenzie on Wine Making part 1
For vineyards and producers that prefer to allow longer durations for their products to truly absorb the aromas and tastes that they have been exposed to; additional options are recommended. With the wine sufficiently fermented and ready for the next stage of its manufacture, many makers choose to add their product to barrels that are made of particular woods. Denis Mackenzie said “It’s these woods that can be absorbed by the atomic structure of the liquid and as this point, herbs, spices and flavourings can be introduced to the mixture.”
This can then be allowed to sit for as long as the maker sees fit – with many experts allowing their product to grow in age by a matter of months, and others preferring much longer. In some instances, the best products are known to have been fermenting for years and years. There are countless vintages available that boast an incredibly high price due to their age and quality, so generally speaking – the lower quality the beverage, the quicker it can be produced.
One month is given as the prerequisite for decent quality; whereas any longer, the drink can go on to ferment even further and will boast an even more unique selection of tastes and appeals.