Lisa and Beth’s husband decided the first try would be a
Pinot Noir which they purchased the juice from California. It is currently bottled and aging in bottles
in our respective “cellars”, aka, our basements.
After completing the bottling of that batch, they decided to try another
varietal and ordered a Cabernet Sauvignon, again from California. However, this wine was going to get some
special treatment! They decided to age
it in a wine barrel. This is where some research began. What oak? What size?
New or used? Too many questions!
Let’s start with a little history lesson. The Egyptians used wooden wine barrels as far back as 2690 BC to transport wines. The reduced occurrences of barrel breakage, as compared to the clay pots the Romans used, eventually saw the wooden barrel overtake its clay counterpart in popularity.
So what exactly is the function of the barrel? Wines that are aged in wooden barrels (called casks) gain a unique character from the wood. It not only gives character to the flavor but also to the aroma. It can also affect the complexity of the wine. Wood barrels allow oxygen to slowly come in contact with the wine. A slow oxidation process is desired to make a high-quality product (wine that oxidizes too fast turns into vinegar). Winemakers place wine in barrels, typically after the fermentation stage, in order to impart subtle flavors into the wine, often noted as vanilla-like. Oak barrels are traditionally used for this process.
There are two main types of oak barrels used to age wines: French oak and American oak. Typically, French oak is harvested from a tree called Sessile oak, from the species Quercus sessilis. The white oak is harvested from closely-managed government-run (formerly shipbuilding)forests in Allier, Limousine, Nevers, Trancais and Vosages. These forests are hundreds of years old. The oak from each of these regions posses characteristics that are unique to that particular area. A barrel from Alliers will impart a slightly different flavor to the wine than a barrel from Nevers. The tightness of the grain (which minimizes the evaporation rate ) also varies among regions. Now I do have to admit, my little tasters are not that sophisticated!
In the United States, white oak (Quercus alba) is harvested from forests in Oregon and 18 mostly eastern states including North Carolina, Virginia, Missouri, Kentucky and Pennsylvania. The forests are privately owned and the oak can vary from year to year because they are not as closely managed as the French forests.
So what are the some of the differences between the two? The French oak releases more tannins, phenols and solids in the wine. These compounds help to give body to the wine as well as astringency. American oak barrels release compounds like oak lactones and vanillin at a higher rate than French oak. This is what gives wines aged in American barrels an “oaky” or “toasty” characteristic.
Now let’s see what this little barrel is going to cost us! American oak barrels are a less expensive alternative to those made from French oak—they retail for around $200 apiece. French oak is more expensive, with barrels costing around $500 apiece.
If it’s the flavor that is important, then the type of barrel a winemaker uses will depend on how he wants the final product to taste, as French oak and American oak have different attributes. Wines aged in French oak generally are viewed as more complex than those aged in American oak. Winemakers will use American oak barrels to create big, bold wines.
With all this information swirling around, a decision had to be made. Now, where to find one? More on-line research led the guys to E. C. Kraus website (eckraus.com). We didn't need a huge full size barrel, so they decided on a 5 gallon hand-crafted French oak barrel. It is made from hand-selected Limousine oak that has been medium toasted to provide velvety aging characteristics which is perfect for our cabernet sauvignon. Below is a picture of our cute little wine barrel. I set a bottle of wine next to it just for size reference, otherwise they all look the same!
Let’s start with a little history lesson. The Egyptians used wooden wine barrels as far back as 2690 BC to transport wines. The reduced occurrences of barrel breakage, as compared to the clay pots the Romans used, eventually saw the wooden barrel overtake its clay counterpart in popularity.
So what exactly is the function of the barrel? Wines that are aged in wooden barrels (called casks) gain a unique character from the wood. It not only gives character to the flavor but also to the aroma. It can also affect the complexity of the wine. Wood barrels allow oxygen to slowly come in contact with the wine. A slow oxidation process is desired to make a high-quality product (wine that oxidizes too fast turns into vinegar). Winemakers place wine in barrels, typically after the fermentation stage, in order to impart subtle flavors into the wine, often noted as vanilla-like. Oak barrels are traditionally used for this process.
There are two main types of oak barrels used to age wines: French oak and American oak. Typically, French oak is harvested from a tree called Sessile oak, from the species Quercus sessilis. The white oak is harvested from closely-managed government-run (formerly shipbuilding)forests in Allier, Limousine, Nevers, Trancais and Vosages. These forests are hundreds of years old. The oak from each of these regions posses characteristics that are unique to that particular area. A barrel from Alliers will impart a slightly different flavor to the wine than a barrel from Nevers. The tightness of the grain (which minimizes the evaporation rate ) also varies among regions. Now I do have to admit, my little tasters are not that sophisticated!
In the United States, white oak (Quercus alba) is harvested from forests in Oregon and 18 mostly eastern states including North Carolina, Virginia, Missouri, Kentucky and Pennsylvania. The forests are privately owned and the oak can vary from year to year because they are not as closely managed as the French forests.
So what are the some of the differences between the two? The French oak releases more tannins, phenols and solids in the wine. These compounds help to give body to the wine as well as astringency. American oak barrels release compounds like oak lactones and vanillin at a higher rate than French oak. This is what gives wines aged in American barrels an “oaky” or “toasty” characteristic.
Now let’s see what this little barrel is going to cost us! American oak barrels are a less expensive alternative to those made from French oak—they retail for around $200 apiece. French oak is more expensive, with barrels costing around $500 apiece.
If it’s the flavor that is important, then the type of barrel a winemaker uses will depend on how he wants the final product to taste, as French oak and American oak have different attributes. Wines aged in French oak generally are viewed as more complex than those aged in American oak. Winemakers will use American oak barrels to create big, bold wines.
With all this information swirling around, a decision had to be made. Now, where to find one? More on-line research led the guys to E. C. Kraus website (eckraus.com). We didn't need a huge full size barrel, so they decided on a 5 gallon hand-crafted French oak barrel. It is made from hand-selected Limousine oak that has been medium toasted to provide velvety aging characteristics which is perfect for our cabernet sauvignon. Below is a picture of our cute little wine barrel. I set a bottle of wine next to it just for size reference, otherwise they all look the same!
Now that the wine is aging, all we have to do is sit back and wait! That's the killer part...
Enjoy!
Lisa
WINE WORD OF THE DAY
Barrel Fermentation: A winemaking technique in which grape juice is fermented in oak barrels in order to integrate the flavors of the wood with those of the grape. The lees, or yeast solids, that remain after fermentation are also thought to impart a softer mouthfeel to the wine.
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