Love the B-roll sets! Loved them! Visually appealing and context creating. Great information on these five techniques. A super clear explanation. I will be watching this a few times to absorb it all! Great value content once again!
We are so happy that you love what we are creating! We are learning as we go so we are not so fast at creating them yet! But we have plenty more to come! Cheers
@@philipquick7423 Hi Philip, thanks for your kind words :-) Yes, I'm all right. Just been super busy with projects and changes in the family. I actually make quite a few videos on that other channel (here: ruclips.net/channel/UCcKEdHaIX31LrywZmGwRUnw ) that maybe you didn't see. I also work on this channel, for this wine club: ruclips.net/channel/UCSHHB3SBhaygeRxzTBV5kMA although most of the videos i make there go to our club members first so you don't realize, but making weekly vids there too. So, busy busy, but not pushing many wine videos on my own channel indeed :-) Hope you're doing well yourself?
Talking of geeky Fabien....i sometimes find the Wine show a bit geeky...and perhaps a bit elitist....so you feel you have to have shit loads of money to enjoy the wines.....I like Tiges here coz u dont get any of that stuff...you feel anyone could just go over to Romanee Conti and check out the vineyard :))) ..perhaps you guys could make a mainstream wine video Fabien?
Totally stuff I was not aware of. I know of cap management but had no idea there were FIVE ways to execute. Top notch piece. Keep up the excellent work my friends!
Thanks for watching Kelly. There are loads of other cap management techniques however these are the ones we used in Burgundy. Plenty more wine nerd videos to come....we thought they might be handy for people doing WSET or other wine courses. 🍷
I really enjoyed that! I love that scale of winemaking. I was interested that you aerated the white wine part way through fermentation, I always do that to my whites part way through, it really helps them to stay clean and the yeast have plenty of time to use the oxygen (as long as there is enough sugar left) so there is no oxidation! I have never seen it anywhere else, I thought it was my idea😀! Klaus
That's an excellent point Klaus! Aeration on whites is a good way to address reduction. Sometimes this is reactionary whilst for others it's preventative. Preventative aeration is usually carried out in that first third of the ferment to help strengthen yeast cell walls without the risk of oxidation. We used footage of the Aligote because we realised we didn't have footage of an open pump over of Pinot Noir 😃 Thanks for watching!
first Sir, it was not clear to me how much you were heating the tanks ...at the beginning of your ferments and for how long, and near the end? Next I was astonished you did your pump overs twice and basically...in the morning and after lunch? surely you do them over 12 hour intervals to avoid microbial issues? how long were your pump overs? Anyway,too many questions....if you could answer one , it'd be good? Great video!!! :))) p.s....was pretty risky what you did with your feet, if you'd fallen in you could have been kod for life with the CO2?
Good questions Philip, One approach to temperature management is to start with a cold soak, maintain a moderate temperature through the ferment and then warm to finish off. Twice daily pump overs are a standard procedure for wineries that don't work a night shift. There's no risk with this approach. Foot pigeage on the small vats is low risk whereas the larger vats are high risk. Cheers!
Thanks for watching Evaldas, Higher fermentation temperatures will increase anthocyanin and tannin extraction. Changes in fermentation seem to have a greater impact on extraction than maceration techniques which play a role (albeit a less significant role than temperature). For more information, check out the AWRI RUclips channel: "Using maceration techniques to tailor red wine styles"
to be clear here Tiges with the full stem berry ferments you were doing a carbonic or semi carbonic maceration? 1] During fermentation even at the end you would heat up the ferment to get more extraction?
Hi Philip, This was a semi carbonic technique. 2018 was a warm year with early ripening, so the rachis were still green. The decision was to use minimal whole bunch (10%) to add complexity without too much green tannin. Warming during extended maceration was to increase extraction
@@TigesTheWinemaker yeahhh i noticed they were a bit....but it was clear in the picking that they'd cut the stems the pickers right down to avoid to much stalk.....wish they'd do that here! :)))
Love the B-roll sets! Loved them! Visually appealing and context creating. Great information on these five techniques. A super clear explanation. I will be watching this a few times to absorb it all! Great value content once again!
We are so happy that you love what we are creating! We are learning as we go so we are not so fast at creating them yet! But we have plenty more to come! Cheers
Great video. Love this info. 🍷🍷👍🏻👍🏻
Thanks for checking out the episode Rupal
cool insight mate. Bringing back great memories of my time making wine. Cheers :-)
Julien are you ok....you seem to have disappeared lately....[Moldova wine travel here] off You Tube???
@@philipquick7423 Hi Philip, thanks for your kind words :-) Yes, I'm all right. Just been super busy with projects and changes in the family. I actually make quite a few videos on that other channel (here: ruclips.net/channel/UCcKEdHaIX31LrywZmGwRUnw ) that maybe you didn't see. I also work on this channel, for this wine club: ruclips.net/channel/UCSHHB3SBhaygeRxzTBV5kMA although most of the videos i make there go to our club members first so you don't realize, but making weekly vids there too. So, busy busy, but not pushing many wine videos on my own channel indeed :-) Hope you're doing well yourself?
Thanks Tiges. Nice work and very good explanation. You’re a natural educator 🍷
Thanks mate! We try to make things as approachable as possible. So glad you enjoyed it.
Loved this one Tiges! Really informative, clear and concise topic, great visuals, and the B-roll at the end was super great. Looking forward to more!
Cheers Joel - Tania has been working hard on this episode for a while now
Awesome video, team Tiges! Thank you!
Thanks Mary. We really appreciate you taking the time to watch our videos ♥️
Pretty cool wine geek video ! 😊 it seems like you forgot to talk about the submerged cap fermentation 🍷😋
Cheers mate. There are loads of other methods ..these are the 5 we used in Burgundy.
Talking of geeky Fabien....i sometimes find the Wine show a bit geeky...and perhaps a bit elitist....so you feel you have to have shit loads of money to enjoy the wines.....I like Tiges here coz u dont get any of that stuff...you feel anyone could just go over to Romanee Conti and check out the vineyard :))) ..perhaps you guys could make a mainstream wine video Fabien?
Keep up the great work! Seeing you work hard on your channel inspires me to work hard on mine!
Cheers Freya - there's never been a better time to work on RUclips content
Would love to see more vids like this mate!
More videos coming up...a new one will be up today
Such fascinating content!! I am loving it 🍇
Thank you so much. We are working on the next video right now. Pretty excited about the next one.
Totally stuff I was not aware of. I know of cap management but had no idea there were FIVE ways to execute. Top notch piece. Keep up the excellent work my friends!
Thanks for watching Kelly. There are loads of other cap management techniques however these are the ones we used in Burgundy. Plenty more wine nerd videos to come....we thought they might be handy for people doing WSET or other wine courses. 🍷
I really enjoyed that! I love that scale of winemaking. I was interested that you aerated the white wine part way through fermentation, I always do that to my whites part way through, it really helps them to stay clean and the yeast have plenty of time to use the oxygen (as long as there is enough sugar left) so there is no oxidation! I have never seen it anywhere else, I thought it was my idea😀!
Klaus
That's an excellent point Klaus!
Aeration on whites is a good way to address reduction. Sometimes this is reactionary whilst for others it's preventative. Preventative aeration is usually carried out in that first third of the ferment to help strengthen yeast cell walls without the risk of oxidation.
We used footage of the Aligote because we realised we didn't have footage of an open pump over of Pinot Noir 😃
Thanks for watching!
first Sir, it was not clear to me how much you were heating the tanks ...at the beginning of your ferments and for how long, and near the end?
Next I was astonished you did your pump overs twice and basically...in the morning and after lunch? surely you do them over 12 hour intervals to avoid microbial issues? how long were your pump overs?
Anyway,too many questions....if you could answer one , it'd be good?
Great video!!! :)))
p.s....was pretty risky what you did with your feet, if you'd fallen in you could have been kod for life with the CO2?
Good questions Philip,
One approach to temperature management is to start with a cold soak, maintain a moderate temperature through the ferment and then warm to finish off.
Twice daily pump overs are a standard procedure for wineries that don't work a night shift. There's no risk with this approach.
Foot pigeage on the small vats is low risk whereas the larger vats are high risk.
Cheers!
@@TigesTheWinemaker thanks for the very concise answer.....BTW, I'd be interested to know how that Pommard turned out?
The village Pommard turned out to have good balance after a bit of warming and more pigeage
The part about the temperatures when working with yeast during maceration period? May I ask you to explain more in detail?
Thanks for watching Evaldas,
Higher fermentation temperatures will increase anthocyanin and tannin extraction. Changes in fermentation seem to have a greater impact on extraction than maceration techniques which play a role (albeit a less significant role than temperature).
For more information, check out the AWRI RUclips channel: "Using maceration techniques to tailor red wine styles"
to be clear here Tiges with the full stem berry ferments you were doing a carbonic or semi carbonic maceration?
1] During fermentation even at the end you would heat up the ferment to get more extraction?
Hi Philip,
This was a semi carbonic technique. 2018 was a warm year with early ripening, so the rachis were still green. The decision was to use minimal whole bunch (10%) to add complexity without too much green tannin. Warming during extended maceration was to increase extraction
@@TigesTheWinemaker yeahhh i noticed they were a bit....but it was clear in the picking that they'd cut the stems the pickers right down to avoid to much stalk.....wish they'd do that here! :)))
👏👏👏🍷
Obrigado Renata