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David M. Bueker
Riesling Guru
34376
Thu Mar 23, 2006 11:52 am
Connecticut
Paul Winalski
Wok Wielder
8038
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Victorwine wrote:Since when is “bulk” maturing the wines in stainless steel more “natural” than “bulk” maturing in oak cask? Besides using “modern” fermentation techniques (most likely a temperature controlled roto-fermenter was probable used). The big difference is instead of “bulk” aging the wine as a “single” batch in a large oak cask, the wine is “bulk” aged as many batches in smaller oak barrels, each evolving slightly different. Until, the day comes when the winemaker thinks the wine is ready to be reunited. At which time, the wine is allowed to “rest” for some time so that the now numerous components could intermingle into one again and its ready to be bottled.
An oak barrel is much more than just a “seasoning” to a wine; IMHO if producing an “intense and concentrated” wine is your goal, the oak barrel is the most natural and “ideal” container.
Salute
David M. Bueker
Riesling Guru
34376
Thu Mar 23, 2006 11:52 am
Connecticut
Ian Sutton wrote:Victorwine wrote:Since when is “bulk” maturing the wines in stainless steel more “natural” than “bulk” maturing in oak cask? Besides using “modern” fermentation techniques (most likely a temperature controlled roto-fermenter was probable used). The big difference is instead of “bulk” aging the wine as a “single” batch in a large oak cask, the wine is “bulk” aged as many batches in smaller oak barrels, each evolving slightly different. Until, the day comes when the winemaker thinks the wine is ready to be reunited. At which time, the wine is allowed to “rest” for some time so that the now numerous components could intermingle into one again and its ready to be bottled.
An oak barrel is much more than just a “seasoning” to a wine; IMHO if producing an “intense and concentrated” wine is your goal, the oak barrel is the most natural and “ideal” container.
Salute
Victor
To be fair I don't think the thrust is oak vs stainless steel. More high toast new french oak barriques vs. more traditional old slovenian oak botti.
regards
Ian
Rahsaan wrote:Interesting. So is it just with Barbera that you have this reaction or are there other grapes as well?
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