Subscriber login

First time? Type in new password.
Forgot your password?

Not a subscriber yet? Click here to join!

Carbonic, Demon or Angel?

Subscribe Or Log In to continue

The full version of this page is available to TFL subscribers. Subscribe for only $75/year for full access to all content.

Higher Ed

Carbonic, Demon or Angel?

Ever wonder where the carbonic vin de soif came from and why it’s becoming the black sheep of the natural wine world? A series in two (or maybe three) parts.

A History & Chemistry Lesson

Common grape fermentation works like this: grapes are crushed. Fermentation starts when the yeasts convert their sugar to alcohol. But there is another way to make wine and it’s enzymatic, not yeast-driven. This is carbonic maceration, the method so closely associated with Beaujolais and it occurs first inside the grape, not out. It’s both maddeningly simple, stupidly complicated and highly controversial.