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5.3.2.a The principle

Each cooper has their own style and toasting techniques. The same wine can yield very different results during ageing depending on the wood in which it has been aged. This is obviously more pronounced with new barrels. Each cooperage has different wood origins, different types of grain, different drying times and, above all, different toasting methods. When all the parameters are combined, there are numerous possibilities and each barrel will have varying degrees of effectiveness depending on the raw material.
The objective of matching the wood to the wine is to thoroughly understand the interactions between the wood and the wine and consequently select the appropriate barrel according to the wine profile. In the same way, appropriate matching can enable the winemaker to work on rebalancing a batch. For example, for a wine with a slightly rustic profile, it is possible to choose a barrel that helps to coat the tannins. A barrel can impact different aspects of tasting. In particular, it can:

  • Improve the structure of the wine
  • Add freshness
  • Coat the tannins
  • Add oaky aromas
  • Add sweetness

It is therefore a powerful tool during the ageing process.

Are there any guiding principles regarding the toasting style and it's impact on the wine?

While there are a few general rules, they may not always hold true depending on the wine's initial profile. Ideally, different barrels and toasts should be tested on identical same wine samples when possible.

It is generally accepted that:

  • Light toasts are better in terms of structure and also sometimes add freshness.
  • Medium toasts can also provide structure while respecting the wine's fruitiness.
  • Medium toasts with extended toasting durations (medium-long toasting) favour sweetness and a fuller perception of ripe fruit.
  • Heavy toasts have a major impact on the wood and empyreumatic aromas in the wine. Similarly, it can significantly affect the wine's structure.
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