Ask most wine enthusiasts what the term ‘carbonic maceration’ means to them, and the vast majority will think Beaujolais – and almost certainly not the top-tier, cru end of the Beaujolais market. In reality, this is a process that is both intriguing and highly scientific yet misunderstood by many. Having been asked by Decanter to review wines made using carbonic maceration, it quickly became apparent how little I knew about the intricacies of the process. The more I delved into the subject, the greater my appreciation of the differences and variations found in these wines from producers around the world.
Scroll down for Andy Howard MW’s pick of the best 30 carbonic maceration reds from around the world