Professor: Karen Goodlad
213 N 8th S 213 N 8th St
Brooklyn, NY 11211
I made a reservation for a tour in this place where they make good quality wines in New York City. When I arrived the first thing I liked was its pure wood architecture in its factory structure with a cozy atmosphere in a restaurant bar. Sarah your representative welcomed us on behalf of the factory. She is an expert winemaker, will take us all over the facilities to learn step by step the different types of fermentation of the grape and its final manufacture.
Opened in 2010 by Brian Leventhal and John Stires, Brooklyn Winery has been in the Williansburg neighborhood for many years, producing wines of the best international brands in a traditional way with quality and tradition. This factory-winery has no vineyard outdoors its owner Connor McCormack travels constantly and choose the best wine regions from where they bring grapes of the highest quality. Quality is premium because human capital has led to the confidence and respect that Brooklyn Winery has for grape growers.
The harvest stage between August and November is optimal for the balance and maturity of the grape related to the careful and manual delivery to its high quality and taste in perfect conditions to receive. The grape, properly refrigerated, travels around 33 hours from California to New York. to the good taste.
The vinification process where wine is turned into wine accelerates that adrenaline in the work team of Brooklyn Winery spending several hours, days and weeks when the fruit takes out its skin and opens its flavor to the maximum expression. Although there are a lot of variables finally the fermentation leads the grape to its maturity in the style of management cap and inclusion of oxygen, and level of dryness turning it into alcohol.
The red wines remain resting an average of 10 months up to 24 months that is the case of Chardonnay, Riesling fermented in oak barrel (300 bottles of wine) from where its flavor is softened. Workers inspect, analyze the stability of wines to ensure a good aging process.
My question was whether oak barrels are better at fermentation than stainless steel barrels. She told me that the level of contact with oxygen is the key because while the barrel is wood that has pores the tank does not allow oxygen to pass through. What if the wood can be slower fermentation nothing more.
Sarah introduced five type of wines