How Much Oak Do You Like In Your Wine?
Posted 10 November 2006 - 03:42 AM
Posted 10 November 2006 - 05:56 AM
Peter, it sounds like your head is kind of where mine is at.
I make wine from grapes in the fall, kits in the winter, and fruit wines (mostly berry) as the fruits become available. I use oak on all but the reductive wines and am a big fan of the Stavin beans. However, after 6 years of bulk aging everything in carboys, I'm thinking maybe next year I will pick up a 100-liter barrel to use for some of my more "serious" efforts.
Vadai's prices look pretty good to me.
President, Purple Foot Winemaking Club
"41 Years of Fine Winemaking"
Wine a little... and you'll feel much better!
Posted 12 November 2006 - 09:57 AM
Posted 12 November 2006 - 10:26 AM
I use the same technique here
Stavin Oak bean are of top quality and I like to use them. I use also many oak barrels and of course I prefer them over Stavin Oak bean because of the concentration effect and micro-oxygenation. I like to blend my wines in different type of oak for more complexity. Everything is related to balance in a good wine, so does oaking. You need some experience to discern the right timing to remove a wine from the oak ( or the oak from the wine ) but ageing will soften it a little bit and a little "overoak" isn't really bad with wines that you want to aged for many years.
Certified Wine Judge, WJC
Domaine & Vins Gélinas
Posted 12 November 2006 - 07:09 PM
"......lay down the boogie and play that funky music 'til ya die...'til ya die !"
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Posted 14 November 2006 - 11:25 AM
Posted 17 December 2006 - 09:15 PM
Posted 12 February 2007 - 05:57 PM
So that being said, I dont typically even consider using oak in my wines. Recently however, it occurred to me that my favorite wine, tawny port, is aged in oak. So I am now thinking about experimanting with oak.
Posted 08 July 2008 - 05:03 AM
In The Cellar:
-'07 Brutocao Cabernet Sauvignon, Chilean Syrah, Chilean Malbec (72%, 17%, 11%, respectively) aging in 59 gal. Hybrid Oak Barrel.
-'07 Brutocao Cabernet Sauvignon & Amador Cabernet Franc blend (50%, 50%) aging in 59 gal. American Oak Barrel.
-'08 Brutocao Zinfandel & Lanza Suisun Valley Petite Sirah blend (75%, 25%) aging in 59 gal. American Oak Barrel.
Posted 08 July 2008 - 09:54 AM
But I now know that good barrels do much, much more than just give oak flavor.
Having tasted two of the same kits, one done in a carboy with cubes and one done in the barrel, there is no comparison.
Posted 08 July 2008 - 07:37 PM
6-gal La Bodeda port
6-gal Chilean Sauvignon Blanc (dry)
6-gal Chilean Muscat (Moscato dessert style)
12-gal Lodi old-vine Zin port
9-gal Lodi Grenache port
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