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As a Sommelier, This Is Why I Want More People to Drink My Favourite Red Wine Style
And they’re better value than most
In the wine world, rich, full-bodied reds get all the good publicity.
Bordeaux. Amarone della Valpolicella. Napa Valley Cabernet Sauvignon. Australian Shiraz. All these can command huge prices and sell fast.
If I’m being truly honest, I have little interest in these wines — they put me to sleep. No, I like reds with a bit more tension and, to use a hackneyed phrase, energy.
My favourite red wines have always been ones made using a specific winemaking method called Carbonic Maceration, which results in a lighter, fresher style of wine.
Even better, carbonically macerated reds tend to be cheaper than their more famous, fuller-bodied counterparts. They can also, in my professional opinion, be just as complex and interesting.
Sometimes more so.
In a world where wine is about to become even more of a luxury than it already is, I want you to know about red wines made this way.
They could save you (and your wallet).
I won’t labour the science too much, but this is your three-sentence carbonic maceration definition:
