Old World vs New World
Winemaking
At any wine tasting
or during any wine conversation you will most likely here people talk about the
“Old World” and “New World” in respect to the wines being drunk or the practices
involved in the production of the wines.
“Old World” is a
general term to indicate the traditional wine growing regions of the world,
France, Italy, Spain, Germany and several other Western European countries. This
term is also used to describe the winemaking practices employed in these
regions. The Old World is also responsible for “Generic” wine terms such as
Champagne and Burgundy. Generic terms are now protected by international treaty
and are fast disappearing from the face of New World wines.
The Old World is
generally steeped in tradition and can be governed by strict laws. In France
they have a system called appellation contrôlée. This was established by
France to protect the best wine regions and to maintain the integrity of the
wines they make. Italy and many European countries have similar laws.
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Appellation contrôlée
determines:
·
What varieties can be planted
·
The type of trellis system
·
What chemicals can be used
·
The type and style of wines to be made
·
When to harvest
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IMAGE to be posted soon |
All activities are
closely monitored and policed and this is the main difference between the Old
and the New Worlds.
In the New World
(Australia, South Africa, Chile and America) winegrowers have total freedom to
plant what they wish, where they like and employ whatever techniques they deem
best. In the winery the same principle applies. The New World
has the flexibility
to use the latest technology and can produce any style for any type of wine that
the winemaker sees fit and can even source fruit from other areas to produce the
final wine. There are two main differences in winemaking between the two and is
described by the terms, Reductive and Oxidative winemaking, and two techniques,
Inoculated and Wild fermentations.
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Oxidative Winemaking
is typical of the Old World. Protection against oxygen contact through the
entire process is not a high priority and wines are often left to sort
themselves out. Wines made in this fashion will lose some of their primary
fruit aromas and colours. An advantage is that the finished wines will be
less susceptible to further oxidation and it can create longevity for some
white styles.
To the right is a cellar hand plunging down
the cap of a red wine ferment. Potential oxidation and other contamination
are very high. |
IMAGE to be posted soon |
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IMAGE to be posted soon |
Reductive Winemaking
is common practice in the New World and oxygen is treated as the enemy of
the winemaker. Oxygen promotes premature ageing of wines (can be positive,
see Decanting) and the loss of the highly prized fruit qualities of
our wines. These fruit driven styles are out selling the French in many
European countries.
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Pictured above
are large stainless steel tanks in which the ferment can occur in a protected
environment under an inert gas such as carbon dioxide. The cap is kept wet by
plunging, use of heading down boards or irrigators.
Wild Fermentation
is common to the Old World. A thin waxy layer that contains many millions of
yeast and bacterial cells covers the grape skin. This cocktail of yeasts, that
may contain spoilage and winemaking yeasts, are allowed to control the ferment.
This practice is seen as a sort of lottery by the New World. In Old World
regions it is most likely that the dominant yeasts will be wine yeasts due to
the long history of winemaking in some of these areas and it appears to be less
risky than if practiced in the New World. Wild ferments can produce wines of
greater complexity.
Inoculated Fermentation
is where a desired yeast strain, used to impart flavours and qualities that are
known, is selected to control the ferment. Wines produced in this manor are
predictable and reliable. A notable exception to this rule would be Jasper Hill
Wines of Heathcote Victoria who employ wild fermentations and produce
spectacular wines, showing Old and New World can be successfully combined. Most in the industry would
agree that the risk of off-odours and flavours that can occur in a wild ferment
to be too high.
Taste
award winning local wines today at ILNAM Estate
ILNAM Estate is
a unique tourist attraction as we are the only winery on
the Tweed. ILNAM Estate Winery is located just 20 minutes from the Gold Coast
Airport, 40 minutes from Surfers Paradise and only 1 hour 20 minutes from
Brisbane.
ILNAM ESTATE WINERY- 750 Carool Road,
Carool NSW- Ph (07) 5590 7703
