To de-stem or not de-stem? That is the question…
Prior to World War 2, almost all wine was made using whole-bunch, or whole-cluster, fermentation which (as the name suggests!) involves adding intact bunches or clusters of grapes to the fermenter. Shortly thereafter, commercial de-stemmers became widely available and winemaking methods throughout the world changed markedly forever. Or did they… At harvest time, whole grape […]
