Into the Woods
After fermentation, some wines are placed in wooden barrels instead of stainless steel tanks. Wooden barrels come in different sizes. The smaller the wooden barrel, the larger the contact area between the wooden barrel and the wine. A barrique barrel, for example, has a capacity of 225 liters, a large wooden barrel more than three times that. (Side fact: The largest wine barrel in the world holds 300,000 liters of wine and was built as a world record for show purposes and for events.)
micro-oxidation
One of the differences between the wooden barrel and the stainless steel tank is that it is not completely airtight. This leads to micro-oxidation (oxygen contact). The wine matures faster and more harmoniously in the wooden barrel. The taste This means more spice and a little less fruit/acid. tannins (also Tannins become softer, rounder, velvetier and creamier through micro-oxidation.
toasting
Not only the wood itself gives a The taste The so-called toasting of the barrel has a strong influence. The inside of the wooden barrel is treated with heat and flamed. This later leads to more or less intense roasted aromas in the wine.
occupancy
Barrique barrels can be used more often: In the first year, the wood gives the most The taste This decreases year by year, until around the fourth year the taste is so leached that it is used more as a neutral storage location. Often part of the wine is put into neutral wooden barrels and part into new wooden barrels. Later both parts come together and create a harmonious influence of wood in the wine.
Hopefully this post has helped you. If you now feel like having a proper red wine or white wine that were on the wood, follow the links to the online shop!
