Racking is the winemaking process of moving clear wine from one container to another, leaving sediment (dead yeast, grape solids) behind at the bottom. Racking is performed multiple times during and after fermentation to separate wine from lees (sediment). Each racking exposes wine to oxygen, providing gentle aeration that softens tannins and encourages oxidative development. Timing of racking decisions affects wine's final character; early racking preserves freshness, delayed racking allows complexity from lees interaction.
WHY IT MATTERS FOR COLLECTORS
Racking decisions significantly affect final wine character. Understanding racking timing helps appreciate winemaking philosophy and final wine quality.
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