You’ve Come a Long Way, Baby!
Post by David Derby| April 27th, 2011
During my recent trip several people inquired if I had been to Germany before. “About a lifetime ago,” I replied. My answer was both a reference to the number of years, as many of my fellow travelers were not even born then, and also how modern today’s wines are compared to those antiques of yesteryear.
At more than one cellar they would show us their old barrels, long since replaced, while commenting how fermentation has been done in clean, temperature-controlled stainless steel vats since the early 80s. A portion of the better wines are still aged in foudres (large 1,000 liter barrels), which offer very little—if any—oak flavor, yet allow the wine to breath.