To determine the wine's requirements, the batches should be tasted as soon as possible, shortly after alcoholic fermentation finishes, to decide what type of barrel is suitable.
The first criterion is the aromatic profile. If the wine is very expressive and complex, it is not necessarily desirable to add pronounced oaky aromas. On the other hand, if the profile is neutral or a little vegetal, longer toasts can help add complexity to the aromatic bouquet. The barrel then has a significant impact on the tannic profile and the sweetness. In general, sweetness is sought in order to smooth over a wine's rusticity. Alternatively, if a wine lacks concentration, a barrel that will add structure is a good option.
5.3.2.b What are the criteria for defining a wine's profile?
Importance of wood-wine matching for MLF in barrels
MLF may be carried out in the barrel if the goal is to have well-integrated wood at an early stage. In the case of wines that lack balance, are too ripe or vegetal, this strategy provides the wine with the missing elements as quickly as possible. Barrel MLF is highly qualitative when one is very familiar with the raw material and the barrel-wine interactions. It is the tool of choice to enhance the wine during the ageing process.
It is not essential for wines with good-quality substance, because they are already well-balanced and do not really need an early integration of wood elements to make up for a lack of structure or sweetness for example.