Moderators: Jenise, Robin Garr, David M. Bueker
Gary Barlettano
Pappone di Vino
1909
Wed Mar 29, 2006 5:50 pm
In a gallon jug far, far away ...
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Victorwine wrote:Thanks for posting the article Gary. The other night I was wandering the isle of my local fine wine super-store and this subject did pop up in my head. I noticed some labels just state that the wine is “Oak Fermented” or “Oak Aged”. While others state “Barrel Fermented” or “Barrel Aged”. (Two different things actually).
Salute
Gary Barlettano
Pappone di Vino
1909
Wed Mar 29, 2006 5:50 pm
In a gallon jug far, far away ...
Thomas wrote:Victorwine wrote:Thanks for posting the article Gary. The other night I was wandering the isle of my local fine wine super-store and this subject did pop up in my head. I noticed some labels just state that the wine is “Oak Fermented” or “Oak Aged”. While others state “Barrel Fermented” or “Barrel Aged”. (Two different things actually).
Salute
Yes, Victor, those words are the tip off, and this has been going on for more than a decade.
"Oak Finished" is another one.
I may have covered the subject on my blog a while back. I'll have to check--it was either there or in one of my columns.
Victorwine wrote:Winemaking is both art and science. Winemakers have a creative vision for what their wines are to be when released or bottled. Having a technical knowledge of the “science of winemaking” is a big plus. An oak alternative such as chips or cubes, with various degrees of toast, gives the winemaker more control over the finished product.
Salute
Eric Ifune
Ultra geek
196
Wed Apr 05, 2006 3:51 pm
Las Vegas, NV and elsewhere
On a similar note, Budweiser is "beechwood aged," but the beer never sees a beechwood barrel. Anheuser-Busch uses beechwood chips in stainless steel tanks. What is thought-provoking is that they create a latticework of beechwood chips on the bottom of the lager tanks which, according to Anheuser-Busch, allows the lager yeast to settle over the wood instead of creating layers at the bottom of the vessel. This in turn allows a greater amount of yeast contact with aging beer which is supposed to ensure complete fermentation, natural carbonation and flavor maturation.
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Gary Barlettano wrote:SF Chronilce: "Even some Bordeaux winemakers use them, though the French government will soon ban alternatives for wines bearing the famous region's name."
Howie Hart wrote:I've been using oak chips in my home made wines for years and am pleased with the results. Since I do eveything in 5 or 6.5 gallon batches, a barrel isn't practical.
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
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