http://blog.wineenthusiast.com/2008/12/09/wine-wisdoms-9-why-barrel-fermentation-is-special/ Wed, 14 Nov 2012 14:22:10 +0000 hourly 1 http://wordpress.org/?v=3.5.1 http://blog.wineenthusiast.com/2008/12/09/wine-wisdoms-9-why-barrel-fermentation-is-special/comment-page-1/#comment-1041 Josh F. Wed, 10 Dec 2008 16:47:18 +0000 http://blog.wineenthusiast.com/index.php/2008/12/09/wine-wisdoms-9-why-barrel-fermentation-is-special/#comment-1041 Wood barrels play a major role in the taste of wine. Wood is an organic substance that is also porous. To make a wine barrel the staves are heated over open fires to curve them, which also toasts the wood. When wine is put in a barrel it seeps into the pores of the wood and extracts numerous components including vanillin and caramel which come from the toasting process as well as smoky flavors. The oak itself also has flavor components called oak lactones which are also imparted. You may recognize these by thinking about the smell of fresh sawdust. In winemaking it’s important to balance the flavor components from the oak barrels so they do not overwhelm the fruit. When handled properly all of these flavor components mingle with the fruity flavors in the wine, expanding its flavor profile and making it a more interesting and enjoyable drink.

]]> http://blog.wineenthusiast.com/2008/12/09/wine-wisdoms-9-why-barrel-fermentation-is-special/comment-page-1/#comment-1028 Glenn Wed, 10 Dec 2008 02:03:49 +0000 http://blog.wineenthusiast.com/index.php/2008/12/09/wine-wisdoms-9-why-barrel-fermentation-is-special/#comment-1028 How does the wood barrel play a part in affecting a wine’s taste, if at all?

]]>