Oak Flashcards
1
Q
Oak Alternatives
A
- Oak Chips, Inner staves, barrel inserts, toasted oak powder, stainless steel, cement tanks, fiber glass/resin tanks, bottle aging
2
Q
Oak Chips - Small v Large
A
Chips
Small = 6.35mm; large = 2cm
3
Q
Toast Levels
A
- Heat degrades inside of barrel to produce aromatic compounds
- Level depends on heat of fire and length of time held over it; barrel less toasted will have more tannin and wood character - wine is more oaky/woody
- Heavily toasted imparts spicy, toasty flavors
- Wines aged in under seasoned/under toasted - taste sappy & astringent
4
Q
Goncihordo
A
136L
5
Q
Barrique (Bordeaux)
A
225L
6
Q
Pieces (Burgundy)
A
228L
7
Q
Hogshead (England)
A
300L
8
Q
Puncheons
A
500L
9
Q
Fuder
A
1,000L
10
Q
Oak
A
- Only new oak imparts oaky flavor; older oak softens & rounds texture through gentle micro oxygenation
11
Q
Stuck
A
1,200L
12
Q
Barrel Production Methods
A
- Cutting (Saw | Split)
- Drying (Air | Kiln)
- Assembling
- Shaping/Toasting
- The heads
- Finishing
13
Q
Key French Oak Forest
A
- In center w/ very tight grained wood:
- Troncais, Allier, Nievre
- In NE w/ similar style to Allier
- Vosages
- East of Cognac - looser grained; more tannic
- Limousin
14
Q
Quercus Alba
A
- American
* Low phenols, highly aromatic (coconut), cheaper than European
15
Q
Quercus Patraea
A
- European; previously quercus sessiliflora
* Tighter grained w fewer extractable tannins; higher aromatic potential cloves & vanilla
