Into the Wood
After fermentation, some wines are placed in wooden barrels instead of stainless steel tanks. Wooden barrels come in various sizes. The smaller the wooden barrel, the larger the contact surface between the wooden barrel and the wine. A barrique barrel, for example, has a capacity of 225 liters, while a large wooden barrel holds more than three times that amount. (Side fact: The world's largest wine barrel is located in Bad Dürkheim. It holds an impressive 1.7 million liters and houses a restaurant as well as a cozy wine tavern.)
Micro-oxidation
The wooden barrel differs from the stainless steel tank, among other things, in that it is not completely airtight. This fact leads to micro-oxidation (oxygen contact). The wine matures faster and more harmoniously in wooden barrels. For the taste, this means more spice and somewhat less fruit/acidity. Tannins (also called tannins) become softer, rounder, silkier and creamier through micro-oxidation.
Toasting
Not only the wood itself imparts a flavor. The so-called toasting of the barrel has a strong influence. For this, the inside of the wooden barrel is heat-treated and flamed. This later leads to more or less intense roasted aromas in the wine.
Usage
Barrique barrels can be used multiple times: In the first year, the wood imparts the most flavor. This diminishes year after year until, after about the fourth year, its flavor is so leached out that it is primarily used as a neutral storage vessel. Often, a portion of the wine is placed in neutral wooden barrels and another portion in new wooden barrels. Later, both portions are combined to achieve a harmonious influence of wood in the wine.
Hopefully, this article has been helpful to you. If you now have a craving for wines aged in wood, you can find the right red and white wines here.
