Description
Galets roulés: a FERMENTATION culinary technique.
Technical
Galets roulés are components of the terrain, or terroir, and a distinguishing feature of many of the vineyards in the Côtes du Rhône AOC and more specifically Châteauneuf-du-Pape AOC and other top wine-producing areas in the regions such as Gigondas AOC and Vacqueyras AOC.
Science
Primary Reaction
Maillard Reaction
Parameters
Temperature
20°C optimal
15°C to 25°C range
Temperature range for optimal fermentation
Time
10 days
7 days – 14 days
Equipment
Sensory Profile
Aroma ()
Compounds: Ethyl acetate, Isoamyl acetate, Benzaldehyde
Taste
Texture
Wine Analogy
Similar to the effect of river stones in Bordeaux vineyards
Coffee Analogy
Like the mineral complexity from volcanic soil-grown beans
Perfume Analogy
Evokes the stony minerality in some chypre fragrances
Origin & History
Civilization
Ancient Greeks and Romans
Era
Classical antiquity
Region
Mediterranean
Spread Path
Trade and colonization along the Mediterranean coast
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced