Kuhlman Cellars Blog
Roll Out the Barrel!
What is the first thing that comes to mind when you think of a dusty old cellar beneath a Chateau in France? What is the first thing people want to see when they tour a winery? The answer for most of us would be the wine barrel. Simply put, the oak barrel is one of the single most romantic things to observe in the cellar, they are equally as beloved in regards to winemaking. Barrels act as a vessel, a membrane between the wine and the oxygen-rich air outside of the barrel. These metal-hooped, toasted bunches of oak slats, call staves, are oh-so important to the art of making fine wine. Let us take a look into the world of wine barrels, and why they are an integral tool in the cellar.
Firstly, why barrel age a wine? A wine barrel acts as a porous barrier, allowing small amounts of oxygen transfer to occur over time. This aspect of barrel aging really helps to achieve structure and marriage of flavors in a wine. Second, it is very common to obtain flavors from a new oak barrel during its first use, typically within the first year or two of a barrel’s life. After such time, the barrel becomes what we call neutral, basically meaning it imparts little flavor into the wine, but the oxidative effect and additional tannins from the wood are still very much present.
There are several regions in which we harvest oak, but the two most common would be French and American oak. Each has their own unique personality and offers different characteristics to the wine housed within them.
American oak- Harvested from oak in the warmer climate of the United States, this type of wood has looser graining which produces more aggressive flavor profiles. Baking spices, dill, vanilla and toasty flavors are often exuded from American oak.
French oak- Harvested from the cooler climate of France, this type of wood offers tighter graining which produces more gentle flavor profiles. Gentle notes of vanilla and toast can be expected from French oak.
What about tannins? In wine, tannins come from the skins, seeds (called pips), and the stems of the grape clusters. Did you know tannins also are imparted from the oak barrels? Typically we perceive phenolic tannins from the fruit on the front palate, while the tannin compounds from the oak barrels are often sensed on the back palate. Tannins in general are perceived as astringency all over the mouth, and add a ton to the structural mouth-feel of a wine.
Next time you are in a tasting room and are admiring the oak barrels, try and remember how much they add to the finished product in your glass. Let us also give a shout-out to the people that put in the time and effort that went into making a wine barrel by hand.
Vina Vita, my friends!