Racking
Gravity-based transfer of wine or beer off lees or trub.
Racking, also known as Soutirage, Soutirage traditionnel, Abstich, or travaso, is the process of moving wine or beer from one container to another using gravity rather than a pump. It allows clarification and aids in stabilization, and is repeated several times during the aging of wine.
- Alternative names
- Soutirage, Soutirage traditionnel, Abstich, travaso
- Origin region
- Bordeaux region of France
- Century developed
- 19th century
- Purpose
- Clarification and stabilization
- Equipment
- Racking hose, racking cane, protective cap
Lore & Background
Racking or soutirage is a traditional method in wine production of moving wine from one barrel to another using gravity rather than a pump. The process is repeated when the casks are moved to the second-year cellar. Soutirage was developed in the Bordeaux region of France in the 19th century at a time when there was no electricity to power pumps. Many estates in Bordeaux and some estates in Pomerol and St. Emilion still employ this labor-intensive method. During aging, the wine is decanted several times from barrel to barrel. This process softens tannins, clarifies the wine and enhances aromatic qualities. According to Oz Clarke, 'traditionally the wine is "racked" or drawn from barrel or tank to another empty one on a number of occasions (called soutirage). This helps clarify and freshen the wine by removing the fine lees or sediment which forms and provides a tiny amount of oxygen to help the aging process. The wine may also be "fined" (collage) using egg white or other materials to settle out particles in suspension which are then removed through further racking.' Egg white is often applied to each barrel during the process.
Reader's Guide
Racking is significant as a traditional, labor-intensive method still employed by many estates in Bordeaux, Pomerol, and St. Emilion. It was developed in the 19th century when electricity was unavailable, relying on gravity rather than pumps to avoid disrupting the beverage. The process is repeated multiple times during aging to soften tannins, clarify the wine, and enhance aromatic qualities. It also provides a tiny amount of oxygen to aid aging. Racking is often combined with fining using egg white or other materials to settle particles, which are then removed through further racking. The equipment includes a racking hose and a racking cane with a protective cap to minimize disturbance of the lees or trub. The legacy of racking lies in its continued use for producing clarified, stabilized wine with improved character.
Did You Know?
- Racking is also called Soutirage, Abstich, or travaso.
- A racking cane often has a protective cap to keep large solids out.
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