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Definition: Punch down

Punching down is done to keep the fermenting wine and skins mixed up during red wine fermentation. As the wine ferments, the skins rise to the top of the tank and form a thick "cap." It's important to break up the cap a few times a day to increase the extraction of color and flavor, and to prevent the cap from drying out and/or developing bacterial problems. A punch down means the cap was manually pushed back into the fermenting wine using an instrument that looks like a huge potato masher.

Source: Goosecross Cellars

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What is "room temperature" when used to describe wine? It means a typical cellar temperature of 58¬?F (14¬?C). This is the ideal temperature for storing wine.

Source: All About Wine Calendar - Richard Nidel

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