November Activities In The Vineyard
After the grape has been harvested the vine leaf colour is impressive from yellow to deep purple. In a few regions, there still be grapes on the vines, if the grower wants botrystis to take its full effect, or to extract ripeness from the very last rays of sun for dessert wines. But for most growers the harvest is safely in and the attention has switched to the new wine which must be carefully monitored after the first fermentation. Many wines now begin a secondary malolactic fermentation (conversion of harsh malic acid into mellow lactic acid), which is usually encouraged by the winemaker to ‘soften’ the wine. The new wine is racked off its lees. If the vintage has not been great or if extra tannin and depth are required it may rest on the lees for longer. Older wines may be bottled now in the cool of autumn. First, it will be fine, using eggs or a more modern concoction. The purpose of this step is to clarify the wine by encouraging particles to cling to the fining agent and therefore be separated from the wine. The remaining particles will be filtered to ensure the wine is perfectly clear. Some wines will then rest for a year or more before release while others will be released after just a few weeks. A wine to be rushed to market is Beaujolais Nouveau. It is produced by the carbonic maceration method (produce lighter red wines with fruitier aromas) for maximum fruit and then promptly bottled for the annual release on the third Thursday of November, on the stroke of midnight.
Out in the vineyards it is time for a certain amount of tidying up, trimming back the longest shoots and bundling them up as fuel. Winter ploughing begins if the weather is not too wet and soil is heaped around the roots of the vines as protection against frost. At this stage, some vineyards may be manured or have other fertilisers added to the soil.
With a few exceptions, most wine regions can be found ‘en fête’ at this time of year. Go online and check out the wine festival calendar in your region.