by: @EatDrinkCarolinas
It’s Halloween week, so why not endorse something gruesome? The twisted process of carbonic maceration is producing some fantastic young wines and Ed Buffington has a fiendish lineup for a tasting this Thursday at The Community Tap.
You may have heard of carbonic maceration from the annual flush of Beaujolais, but producing wine without oxygen is becoming a favored experiment with roguish makers around the globe. I find it nuts and fascinating to shove harvested grapes into steel tanks pumped full of carbon dioxide and wait for the cannibalism to occur (cue spooky Halloween music), resulting in young and bright vino with juicy acidity (hello Count Dracula).
Thursday’s tasting will feature six wines including a pinot noir, a merlot, AND a zinfandel not to mention an orange wine or two (and not a gamay in sight).
Want to taste what these mad fermentation artists are up to? I’ll be there for sure. Ed promises to teach us how to “spot carbonic maceration from a mile away.” Impressive.
