Red wine and oak: a heady combination

April 19, 2012 · Posted in Food and Drinks 

Remember the word association game we played as kids? So if I now stated “barrel”, the word that most likely pops into your head is “wine”, even if you had been a teetotaler! To the a lot more initiated, it is the association of red wine and oak barrels. Here’s an insight into the finer particulars.

Traditionally, red wine was kept inside the tight-grained wood of oak barrels, which prevented leakage, to a large extent. It was purely a matter of likelihood that this wood was identified to have an impact on the quality in the wine. Actually, unique varieties of oak impacted it differently.

Most with the world’s top quality oak wood comes from France and North America, in that order. The French variant is tight-grained and subtly enhances the aroma and taste in the red wine using the spiciness of cinnamon, nutmeg, clove, allspice and only a hint of vanilla. American oak grains are wider and add a bolder flavor of vanilla, coconut and occasionally butter within the wine’s profile.

Oak, becoming porous in nature, permits the red wine contained within the barrel to come slightly in make contact with with air. The oxygen in the air functions on the oak-induced tannins, for a smoother wine. Water evaporation from the liquid also takes spot, causing an eight.5% volume loss, but using a lovely clear, deep red wine, high in smell and taste levels.

The art of matching the red wine kind to the right oak isn’t straightforward; there are so many aspects to think about, like the source in the grape as well as the climate it endured that season, the oak’s age, high quality of its seasoning, how and how much it has been toasted, and whether the wine meets the barrel at the fermentation or aging stage.

How is an oak barrel made round: by joining pieces recognized as staves using a metal loop, after which rounding them by heating over a fire. A desired side-effect of this procedure would be the layer of char on the wood inside, which can be named “toasting”, and lends a smoky feeling to the red wine. You’ll find two schools of believed on wine-oaking; the supporters, that are generally experts in wine-tasting, after which those that think that the oak spoils the all-natural flavor with the ‘naked’ wine.

This second large amount of people today also knows the value of a brand new oak barrel. The longer the oak wood stays in contact with all the wine, the less helpful it becomes for future batches. More importantly, yeast and bacteria would most likely grow within such barrels, damaging your valuable red wine. It’s obvious that older oak barrels are cheaper, and hence, utilized by small-scale and novice vintners; a fantastic tip for them could be to purchase comparatively new barrels discarded by their high-quality counterparts right after one use.

Alternatives for the pricey oak barrels are oak chips tied in a cloth and steeped in a tank of red wine, or oak staves placed in the tank. If the barrel cannot surround the wine, they let the wine surround the barrel, raising the exposed surface location of the oak and giving faster oxygenation. Certainly, serious winemakers realize that superior winemaking can be a game of patience, and will invest the time and capital into conventional barrels.

Now you understand the secret behind the best red wine. Next time you take a sip and flatter your senses, remember all of the great perform which has gone into its creating, and raise your glass to say ‘Long reside the wine-making tradition’!

If you want to find out more about calories in wine, then visit Rudy Lorey’s website to check in details how to make homemade wine and to be informed well.


Leave a Reply

You must be logged in to post a comment.