Posts Tagged ‘Barrels’

Clarissa Nagy; winemaker mom

Clarissa Nagy; winemaker mom

 

 

Five Women Simultaneously Raise Babes and Barrels
Making a barrel of fine wine is much like raising good kids. In the beginning, before birth and budbreak, you provide the water and nutrition that the next generation needs. Then you take what nature gives you, be that infants or grapes, and do your best to raise them up right. Plenty can go wrong along the way, but if enough care and time is invested, the end result is usually worth showing off to family and friends.

No surprise, then, that five of the best winemakers on the Central Coast also happen to be mothers. That’s what I learned one day in February, when I joined Clarissa Nagy, Helen Falcone, Tessa Parker, Brooke Carhartt, and Denise Shurtleff for lunch at Riverbench Vineyard & Winery in the Santa Maria Valley. What ensued was a little talk about their kids and a lot of technical talk about whose cooperage they used last year, what types of yeast they’re trying out, and which clones are working best in which vintages. Enjoy these mini-profiles of each woman and some of the wines we tried, just in time for Mother’s Day.

Read on …

The magical world of a barrel cellar.

The magical world of a barrel cellar.

 

I have often wondered why winemakers put their wines, white or red, in oak barrels and age them for sometimes months at a time.

The University of California Davis recently conducted a seminar on oak management and wine sensory issues. It looked at the use of oak barrels and oak adjuvants such as oak staves and oak powder with regard to how the oak may affect the wine’s chemical composition, aroma and flavors.

To me, the aroma of a wine is the “smell” of the specific grape varietal. But this very sensitive element can be easily influenced by the winemaking techniques and the use of oak barrels.

One obvious question is: why were oak barrels chosen to store wine in the beginning? The barrel is a perfect container to age wine in and is easily moved around manually. The answer seems to be related to the fact that oak barrels do not leak if properly coopered.

One of the most intriguing questions that was discussed at this seminar was what would have been the impact on wine tastes and wine’s appeal if a different tree had been chosen for barrel production. Has the effects of the oak barrel basically defined our tastes for different styles of wine?

Most European oak barrels are made from the Quercus petrea or Quercus robur while Quercus alba or the white oak is the main species used in American oak barrels. Today a good French oak barrel sells for around $1,000 a barrel and many of these barrels can only be used for several years before they lose their ability to enhance the flavors of the wine.

Read on …