Thank you Blake Leja and Aaron Fry for your responses last week on Barrel Toasting!
This week: Gravity Flow
What is gravity flow in reference to winemaking? Why is it used and how might it impact overall wine quality?
Best guess here is that using pumps may introduce more oxygen to the wine vs a gentler gravity flow. Best comparison I could think of was a gentle decant versus a splash decant. Or, there could be a degree of philosophy here outweighing actual impact. Wineries built for gravity flow certainly are pretty, though. :-)