How To w/ Pierre Overnoy

[Matt Latuchie]

Destemming

 

[SFJoe]

That was really fun, thanks.

 

[Ian Fitzsimmons]

Good find. Savangin among the Poulsard.

 

[SFJoe]

And elephants among the chickens.

No, wait, that was something else.

 

[Ian Fitzsimmons]

I hope you caught 'Late Night Bootayshake' at the tail end, so to speak.

 

[Steve Edmunds]

that technique is a marvel to behold! I want one of those!

 

[Keith Levenberg]

Hey, it's like Skee-ball.

 

[wrrntl]

and she got to drink a '79 nice work!

 

[MarkS]

Ploussard looks a LOT like red seedless in the supermarche.

Since these wines are never for sale, this is kinda an existential video, ain't it??

 

[Mr. Doghead]

Destemming

Thanks. A visit to Overnoy is tonic for the soul. My memories from being there have deep value to me and this brought them back.

 

[Arnt Egil Nordlien]

The result

 

[Ian Fitzsimmons]

Man loves his grapes.

 

[Ian Fitzsimmons]

Wine Terroirs shows a rattan destemmer in Altaber's cellar (about 1/3 of the way down) that works on the same principle. There's interesting detail on the wine-making in this piece, including starting semi-carbonic fermentation.