Barrel session Flashcards

1
Q

About how many cooperages are there in France

A

About 80

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2
Q

How many cooperages are there in Burgundy?

A

25

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3
Q

For Tremeaux what’s the production export % and its biggest international markets

A

80% exported

Biggest markets: US, South Africa, Australia

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4
Q

For Tremeaux what are his biggest national French markets?

A

Bordeaux Burgundy Charente

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5
Q

What is Tremeaux’s annual production

A

7 000 barrels

100% French oak from all over France, blend of all forests.

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6
Q

What method of stacking is Tremeaux using in seasoning its wood?

A

Chimney stacking method (unique) to season naturally and evenly (softer and consistency)

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7
Q

What’s the relation between seasoning length and wood flavor?

A

Longer seasoning —> less wood flavor

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8
Q

What’s the relationship between barrel seasoning and tannins?

A

Longer seasoning —> less tannins

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9
Q

What is seasoning? How long does it typically last?

A

Leaving wood staves outdoor with optimal airflow and exposure to elements (sun, rain, humidity).

Google says it lasts 18 to 60 months.

Tremeaux mentioned 2 years, 2 seasons (2.5 years, 30 months).

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10
Q

What’s the name of the fungus that is favorable to wood stave seasoning?

A

Mycellium

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11
Q

What’s the size of a Burgundy barrel in liters?

How many staves to make 1?

A

228 liters

32 to 38 staves needed for a barrel.

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12
Q

What’s the size of a Bordeaux barrel in liters?

A

225 liters

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13
Q

How many barrels can 1 cubic meter of trees produce?

A

12 barrels

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14
Q

On average how many barrels can we make out of a mature tree?

A

60 - 72 barrels per mature tree

As there are 5-6 m3 of wood in a tree

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15
Q

On average what percentage of the cost of a finished barrel is attributed to raw material (wood) only?

A

2/3

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16
Q

What are the other costs in barrel making besides wood?

A

Labour (roughly 20%, he said 80 euros)

Overheads (rent electricity water etc, less than 10%, he said 25-35 euros)

The % do not add up perfectly…

17
Q

How long is Pre-heating and Bending?

Are they manual processes?

A

30 minutes for pre-heating and 6-8 minutes for bending

Both mechanical processes

18
Q

What impacts toasting?

A

Time, temperature used, size of toasting pot, whether you lift the barrel up or not

19
Q

Are the toasting names proper to each cooper or are they universal?

A

The toasting names/levels are proper to each cooper; though some names tend to be widely accepted (like légère longue LL)

Each cooper has its own recipe.

20
Q

Are toasts for red and white winemaking barrels the same?

A

Yes

21
Q

What’s the relationship between toasting temperature and tannins?

A

Higher temperature —> less tannins

22
Q

What does toasting impact in the wood?

A

. Aromatic volume and freshness (highlights certain notes such as citrus, blossom, red fruits, wet stones/flint)

. Tannin smoothness/structure

. Mouthfeel/weight on palate

. Length and complexity on palate

23
Q

What are chestnut hoops on certain Burgundy barrel important for?

A

To be able to roll the barrel without compromising its structure.

They protects from pests as well (they’ll eat the hoops first)

24
Q

What barrel profile do Chassagne and Meursault/Puligny typically go for?

A

Chassagne: looking for more toast impact

Meursault/Puligny: lighter profile typically

Decision made depending on vintage

25
Q

Can you blend two or more toast combination in a single barrel?

A

Yes

26
Q

What’s the typical toasting level requested in Bordeaux and Burgundy?

A

Bordeaux needs lighter toasting.

Bourgogne uses 15% new oak only. “You don’t feel anything so you can use higher toasting levels.”

27
Q

Can you add a door to your barrel?

A

Yes, anything you want even on smaller formats

28
Q

How much cheaper is European oak over French oak?

A

15% less expensive