Questions or comments on our new mobile-responsive site? Tell us here.
Log In / Join Now

Ask Dr. Vinny

Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs. You can also follow me on Twitter: @AskDrVinny.




Do you have a question for Dr. Vinny? Ask it here...

Dear Dr. Vinny,

I heard in Chablis that when the wine is fermenting, some winemakers will stir the barrels in order to get it fermented more quickly. I want to know the difference between the wine that is stirred when in fermentation, and the one that isn’t.

—David W., Shanghai, China

Dear David,

Some winemakers like to stir a wine while it’s fermenting for extra contact with the “lees,” or sediment, which is mostly made up of dead yeast and bits of grapes. This extra contact with the lees is called sur lie in French. To maximize the exposure, a winemaker might also stir the lees, a process the French call battonage. You’ll most likely come across these terms in reference to white wines, to note their unusual nature—red wines are typically fermented with their grape solids, but white wines typically aren’t.

While I don’t doubt that in the right circumstances it might end up with a faster fermentation, battonage is hardly the practice of a winemaker in a hurry. Quite the opposite, in fact, as it’s a time-consuming practice. Most winemakers I’ve spoken with say that it adds a richer, fuller body and more depth of flavors.

That said, it’s not as simple as saying, “This wine has a rich body, so it must have been made with battonage,” as that’s not always the case. Extended lees contact is just one of the many techniques winemakers have in their arsenal to make the wines they want.

—Dr. Vinny

Wine Basics

We break down the basics—how to taste, serve, store and more. Plus:
» Maps of major wine regions
» Grape variety characteristics

How-to Videos

Learn to taste wine like a pro, pull a cork with flair, get great wine service in a restaurant and more

Wine Spectator School: All courses are FREE for WineSpectator.com Members

Learn from the experts and get the most out of each sip. Take one of our online courses or take them all—from the ABCs of Tasting to in-depth seminars on Food Pairing, California Cabernet, Bordeaux, Tuscany, Sensory Evaluation and more.

Browse our course catalog
Check out the professional wine sales and service courses
Learn Wine Forum: Got questions? Get answers


WineRatings+ app: Download now for 300,000+ ratings.