désemben

Désémber is a term of French origin that literally translates to "un-stem" or "de-stemming." While not a widely recognized standalone term in general English, it finds specific application in certain contexts.

In the context of winemaking, désémber refers to the process of removing grapes from their stems. This is typically done before fermentation. The stems contain tannins, which can impart bitterness and astringency to wine if left in contact with the grape juice during the winemaking process. Mechanical destemmers are commonly used in modern wineries to achieve this separation efficiently. Hand-destemming is also practiced, particularly in smaller operations or for specific wine styles.

The decision to désémber or to include whole grape clusters (including stems) in fermentation is a stylistic choice for winemakers. Leaving stems in can contribute to a wine's structure, tannin profile, and complexity, especially in red wines. However, it can also lead to greener, more herbaceous flavors if the stems are not fully ripe. Therefore, the practice is often debated and depends on factors like grape varietal, ripeness, and the desired wine characteristics. Outside of winemaking, the term désémber is rarely encountered.