(NewWorldWinemaker) - What’s that you say? Fermenting whole grapes? Without yeast intervention? With zero oxygen? Yep, if you’re looking for a party wine with distinctive flavors! Carbonic maceration? Sure, I know what that is. I can tell you that it’s commonly used for Beaujolais, leads to fresh and fruity red wines, and involves fermenting whole grapes. I thought that I had a reasonable grasp of the concept. When winemakers say, “…and we did carbonic maceration with the tempranillo this year…” I nod and smile with as much equanimity as when they lob the phrases “malolactic” or “sur lie.” I wasn’t afraid to choose it as my experimental red wine variable in the lab I’m taking this fall.