Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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stirring, winemaking term which may be used as a synonym for lees stirring or may refer to the important operation of stirring, usually in much larger containers, when blending disparate components in a blend. This is particularly necessary when grape spirit is added to wine, as during fortification, since the spirit, with its lower density, tends to float on top of the wine. Stirring, or dynamizing, also plays an important role in the production of some biodynamic preparations.