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The Fermentation Association - August 2020

Co-Fermented Wine New Fall Trend

The Fermentation Association talks fermented wine with Coly

Co-fermenting is the wine trend for fall, a process described as experimental, lawless and a free-for-all. Coly Den Haan @cocogetsomm  owner of Vinovore @vinovorela a Los Angeles-based wine shop that focuses on female winemakers, says It’s a wine you want to chug.

“Overall, co-fermented wines tend to be a lighter, brighter, juicer, more glou-glou (glug-glug) style of wine with a more integrated profile,” Den Haan says. “For reds, they’re zippy and fresh but still have complex aromas and flavor like a bigger wine would. Whites tend to be wildly fragrant and rich with a firm amount of crispness.”

Co-fermenting is a “notoriously messy wine-making technique.” Co-fermented wines are made with two grape varieties fermented at the same time. It can be done with other ingredients, too, like fruit or flowers.

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