Interesting article in the Independent (5 April 07) by Jamie Goode on new techniques in wine-making across the planet – e.g.
Micro-oxygenation is a technique that introduces a controlled amount of oxygen at specific stages of the winemaking process. It was initially developed in the Madiran region of France to help with their typically tannic, unapproachable wines. Adding tiny bubbles of oxygen via a ceramic diffuser in a tank of just-fermented wine helps the tannins develop favourably. This technique gives winemakers an extra tool to help them shape their wines. Critics maintain that it relies on guesswork and good luck, and if it’s used carelessly it can result in wines that taste excessively dry.
Also looks at alternatives to oak, reducing alcohol levels, corks etc.
For more on Madiran see www.frenchduck.co.uk
