White: Barrel Aging and Lees Stirring Flashcards
1
Q
Which styles of white wine are likely to be matured in small oak vessels?
A
- premium and super premium wines, especially those made from low-aromatic varieties, such as Chardonnay
2
Q
When might maturation from oak vessels not be desirable?
A
- for aromatic varieties, where the flavors from oak do not complement them
- for cheaper wines, where the cost of small oak barrels is not justified
3
Q
What is the aim of lees aging in white wine?
A
- to give more body
- to soften the mouthfeel
- to stabilize the wine
- to protect the wine from oxygen
- to add desirable flavor compounds
4
Q
What is the French term for lees stirring?
A
battonnage
5
Q
What does lees stirring achieve?
A
- increased contact between wine and lees
- increase the yeast-derived compounds in the wine
6
Q
What is the most traditional method of lees stirring?
A
- using a rod or baton to stir the wine through the bunghole of the barrel
7
Q
What other effects of stirring the lees with a rod have?
A
- introducing oxygen to the wine
- reducing the risk of off reductive flavors
8
Q
How can lees stirring be done in a more automated way?
A
Barrel racks that permit barrel rolling
9
Q
What are the negative points of lees stirring?
A
- increases the cost of the wine due to additional labor required
