Exploring the nuances of wild fermented wine
Introduction
Wild fermented wine is a unique type of wine that is making a resurgence in popularity among wine enthusiasts. Unlike their mainstream counterparts, wild fermented wines are made using natural yeasts that occur in their growing environment, creating a distinct flavor profile that cannot be replicated with commercial yeasts.
What is Wild Fermentation?
Wild fermentation is a process of making wine that uses natural yeasts instead of commercial yeasts that are typically used in most winemaking. These yeasts are found on the skins of grapes and in the environment where the grapes are grown. Wild fermentation is becoming increasingly popular among winemakers who want to create wines that are reflective of the terroir (the unique characteristics of the land) where the grapes were grown.
The Process of Wild Fermentation
The process of wild fermentation starts with harvesting the grapes. As soon as the grapes are picked, they are crushed and pressed to extract the juice. With wild fermentation, the juice is not inoculated with a yeast strain; instead, the natural yeast present on the grapes and in the environment begin to work on the sugars in the juice, fermenting it into wine.
The Benefits of Wild Fermentation
One of the main benefits of wild fermentation is the uniqueness of the flavor profile. Since the natural yeasts are not specifically chosen to ferment the juice, they create a wide range of aromatic compounds that commercial yeasts cannot create.
Another benefit of wild fermentation is that it can offer a more authentic reflection of the grapes and the surrounding environment. The terroir can play a significant role in the flavor profile of the wine, and wild fermentation tends to bring out more of these characteristics.
The Risks of Wild Fermentation
While the benefits of wild fermentation are significant, there are also some risks associated with this winemaking process. The most significant risk is that the wine may develop unwanted flavors or aromas, such as vinegar or nail polish remover. This is because the natural yeasts present on the grapes and in the environment may contain bacteria that can produce these off-flavors.
Another risk is that the wine may not fully ferment, leaving residual sugars in the wine. This can lead to an overly sweet wine that may not be balanced.
Examples of Wild Fermented Wines
There are many different types of wild fermented wines available for enthusiasts to try. Some popular examples include:
- Chardonnay
- Sauvignon Blanc
- Pinot Noir
- Cabernet Sauvignon
- Syrah
- Zinfandel
Conclusion
Wild fermentation is a unique winemaking process that is gaining popularity among wine enthusiasts who are seeking a more authentic reflection of the grapes and the surrounding environment. While there are risks associated with wild fermentation, the benefits, including a distinct flavor profile and a reflection of the terroir, make it a desirable option for many winemakers. If you haven't yet tried a wild fermented wine, I highly recommend that you do. You may be surprised by the unique flavor profile that awaits you.