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WHAT IS THE “RACKING” OF WINE?

Racking is a winemaking process where clear wine is gently transferred from one container to another, leaving behind the sediment (called lees) that settles at the bottom.

Diane Valenti

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Why wine is racked:

Racking serves several important purposes:

1. Clarification

o Dead yeast cells, grape solids, and tartrates settle out after fermentation.

o Removing the wine from this sediment helps the wine become clearer.

2. Flavor and aroma control

o Prolonged contact with gross lees (heavy sediment) can lead to off-aromas like sulfur or rubber.

o Racking prevents these unwanted characters.

3. Stability

o Helps reduce the risk of spoilage organisms by removing nutrient-rich solids.

o Allows controlled exposure to oxygen, which can help stabilize red wines when done carefully.

4. Preparation for aging or bottling

o Wine is often racked before barrel aging, blending, fining, filtration, or bottling.

When racking happens:

• One year wine: Approximately mid-way through fermentation.

• Reserve wine: Once per year

How racking is done:

• Traditionally done using a siphon hose

• In commercial wineries, done with pumps

• The intake is kept above the sediment so only clear wine is moved

Simple definition:

Racking is the act of separating wine from its sediment to improve clarity, stability, and quality.

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