Barrels & Ageing

History

Barrels were first used for wine by the Romans. They were a big improvement over amphorae (Greek) and goat skins, can be built without metal using pegs and split willow hoops.

Different kinds of oak

There are 2 primary species preferred for winemaking: Quercus alba or American white oak and Quercus petrea or European white oak. Each species offers slightly different flavor profiles. Additionally, the climate where the oak grows also affects flavors. So for example, wines aged in Quercus petrea from Allier, France will taste different from wines aged in Quercus petrea from the Zemplen Mountains forest in Hungary.

European Oak Found in France, Hungary, Slavonia (Croatia )American Oak Found in Missouri and the midwest

French Oak forests

The data in the previous table is generally true, however most people can't taste the difference between the forests (except for Limousin) The difference from tree to tree is so great that some coopers use a blend of woods from different forests in the center of France for greater consistency from barrel to barrel.

The tightness of the oak grain varies from forest to forest, and winemakers and coopers alike believe that trees from these different forests vary in how much oak flavor they impart on the wine. Which forest is “better” is obviously a matter of preference, but the general mentality is that the forest where the trees were from determines which barrel the winemaker would like to use.

FOREST WINE USE (traditional)

Limousin Fortified wines and distilled spirits

Nevers Table wines (Big wines), Brandy (with heavy toast)

Troncais Table wines

Allier Table wines

Vosges Table wines

American oak forests

In American oak, however, the cooper (barrel maker) is more highly regarded than the forest that the tree comes from American oak is grown is the forests of Iowa, Kentucky, Missouri, Ohio and Oregon. The idea of regional flavors is not held to the high regard that it is in France

Oak Barrel Sizes

Benefits of barrel ageing

1 It adds flavor compounds–including aromas of vanilla, clove, woody ,smoke and coconut.

2 It allows the slow ingress of oxygen–a process which makes wine taste smoother and less astringent. 3 It provides a suitable environment for certain metabolic reactions to occur (specifically Malolactic Fermentation)–which makes wines taste creamier.