Bâtonnage
Bâtonnage is a French winemaking technique where the wine is stirred while it's aging. Think of it like stirring a pot of soup - winemakers stir the settled particles (called "lees") back into the wine to add more flavor and texture. This process is especially important for white wines like Chardonnay. Some wineries do this by hand with special tools, while others use modern equipment. When you see this term in a resume, it shows that the person understands detailed winemaking techniques and has hands-on cellar experience.
Examples in Resumes
Performed daily Bâtonnage on premium Chardonnay barrels to enhance wine complexity
Managed Bâtonnage schedules for 200+ wine barrels
Trained junior staff in proper Bâtonnage techniques and lees management
Typical job title: "Winemakers"
Also try searching for:
Where to Find Winemakers
Professional Organizations
Job Boards
Industry Networks
Example Interview Questions
Senior Level Questions
Q: How do you decide on the frequency and duration of bâtonnage for different wine styles?
Expected Answer: A senior winemaker should explain how they adjust stirring frequency based on the desired wine style, grape variety, and vintage conditions. They should mention monitoring wine development through tasting and analysis.
Q: What are the risks associated with bâtonnage and how do you manage them?
Expected Answer: They should discuss potential issues like oxidation, microbial contamination, and over-extraction, and explain their strategies to prevent these problems while maintaining wine quality.
Mid Level Questions
Q: What changes do you observe in wine during the bâtonnage process?
Expected Answer: They should describe how the wine's texture, mouthfeel, and flavors develop during lees stirring, and explain how they monitor these changes.
Q: How do you train staff in proper bâtonnage techniques?
Expected Answer: They should explain their approach to teaching proper stirring methods, safety procedures, and cleanliness protocols to maintain wine quality.
Junior Level Questions
Q: Can you describe the basic process of bâtonnage?
Expected Answer: They should be able to explain the basic steps of stirring lees in barrels or tanks, and understand why it's done.
Q: What safety precautions do you take when performing bâtonnage?
Expected Answer: They should mention proper barrel handling, equipment sanitization, and personal safety measures in the cellar.
Experience Level Indicators
Junior (0-2 years)
- Basic barrel and tank operations
- Understanding of wine safety and sanitation
- Ability to follow bâtonnage schedules
- Basic wine sampling and monitoring
Mid (2-5 years)
- Independent management of bâtonnage programs
- Wine quality assessment
- Staff training and supervision
- Understanding of wine chemistry basics
Senior (5+ years)
- Advanced wine style development
- Quality control program management
- Winemaking team leadership
- Complex wine aging program design
Red Flags to Watch For
- No hands-on cellar experience
- Lack of understanding about wine oxidation risks
- Poor knowledge of basic wine chemistry
- No experience with quality control procedures
