Gose goodies last week from Albert Beltran, Daniel Veit, Michael Markarian and inderpal singh. Thanks gents!
This week: Cold soak
What's the purpose of this winemaking technique? What styles of wine is it used for?
Pre-fermentation: with cold soak the wine maker is able to gently extract flavor and color of the skins without dealing the side effects and interference with by products of fermentation. they are able to extract without getting some of the harsher tannins, bitterness, and astringency that come into play as fermentation progresses.
It's also worth mentioning that cold soaking can be used for logistical reasons. When a cellar is very busy, it helps the winemaker control the timing of fermentation to make sure that there is enough bandwidth for management during fermentation.
Styles of wine that would typically utilize this technique would be red wines?
Mostly done with low pigment reds and skin contact whites.