COEXTRACTION A technique for facilitating the extraction from grape skins of otherwise nearly insoluble flavor and color compounds that need assistance to form colloidal beads. The assistance comes from the infusion of monomeric phenols from tannin-rich varieties, often from white grapes. Garnacha in Rioja, for example, is assisted by cofermentation with the skins of palomino, syrah in the Rhône with viognier, and sangiovese with trebbiano and malvasia, mistakenly often supposed only to add aromaticity.
