Racking

Racking is the process of transferring wine from one vessel to another while leaving settled solids behind. The French term is soutirage. Racking is used to separate wine from gross lees, sediment or fining deposits, and may also provide a controlled amount of oxygen exposure depending on the method and stage of production.

How racking is performed

Wine is transferred from a tank or barrel using gravity or a suitable pump, with the intake positioned above the settled deposit. The clear wine is moved into a clean, sanitised vessel, while the lees and sediment remain behind. Careful technique helps avoid disturbing the solids or introducing excessive oxygen.

Why winemakers rack wine

• Separation from gross lees: removes heavy deposits of grape solids and dead yeast after fermentation.
• Clarification: helps reduce suspended particles and prepares wine for further maturation or filtration.
• Fining removal: separates wine from deposits formed after fining treatments such as bentonite.
• Cellar management: allows the wine to be moved into a clean barrel or tank for continued ageing.

Racking and oxygen exposure

Racking can introduce oxygen, which may be useful in a controlled way at certain stages but harmful if excessive. Winemakers may rack under inert gas or use closed systems when oxygen exposure needs to be minimised. The frequency and method depend on the wine style and cellar protocol.

Example: after alcoholic fermentation, a winemaker may rack a red wine off heavy lees into a clean barrel for maturation.

Racking versus filtration

Racking separates wine from settled solids by transferring the clear liquid. Filtration passes wine through a filter medium to remove suspended particles or microorganisms. Racking does not necessarily make a wine microbiologically stable.

Chef’s note: racking is a standard cellar operation, but excessive or poorly controlled transfers can cause oxidation and loss of freshness.