Try the barrel with about 1 bottle of port as a sample to check that it doesn't pick up any off flavors or odors. Leave the sample in the barrel for a week and try it. If the port has bad odor repeat step #2 or buy another barrel.
4 ...
An aging barrel is a barrel used to age wine or distilled spirits such as whiskey, brandy, or rum.
Oak Barrel Alternatives in Winemaking
No Wood No Good. Perhaps, but what type of wood are we talking about?
Barrel
A wooden container, generally 60-gallons, used for fermenting and/or aging wines. New oak barrels impart aroma and taste to the wine.
Barrel-fermented ...
barrel, the winemaker's most fashionable tool. barrel ageing or barrel maturation -keeping a wine in cask between fermentation and bottling so that it stabilises naturally in the presence of small amounts of air and also absorbs some flavour and ...
Barrel Aged
Wines that are fermented in containers made of inert material, eg stainless steel, and later transferred to wooden (usually oak) barrels for a period of maturation.
Barrel
A unit of measurement used by brewers in some countries. In Britain, a barrel holds 36 imperial gallons (One imperial gallon equals 4.5 liters), or 1.63 hectoliters. In the United States, a barrel holds 31.5 US gallons (One US gallon = 3.
Barrel-aged
A term used for wines that matured for a period of time after fermentation in oak barrels.
Barrel-fermente
A term used for wines that are fermented in oak containers.
Barrel Fermented: Denotes wine that has been fermented in small casks (usually 55-gallon oak barrels) instead of larger tanks.
Barrel Fermentation: Wine (usually whites) fermented in, typically, 55-gallon oak barrels rather than neutral containers such as stainless steel.
Barrel Fermentation. As implied, a method of fermentation done in barrels. Fermenting a wine, especially a white wine, in small oak barrels rather than large stainless steel tanks can noticeably affect the wine's flavor and texture. In ...
Barrel Aging - The process of using barrels to age wine for its flavor and aromas.
Blind tasting - Tasting and evaluating wine without knowing what it is.
B.O.B.
Barrel (or cask)
Barrels or casks are cylindrical containers with a convex shape, traditionally made of wood staves and bound with iron hoops.
Barrel - A hollow cylindrical container, traditionally made of wood staves, used for fermenting and aging wine. Sometimes called a cask.
Barrique - The French name for a 225 litre Bordeaux style barrel.
Barrel aged: Wines that are fermented in containers such as stainless steel, and then placed into wooden barrels for maturation. It may also refer to wines that are both fermented and aged in the barrel.
Barrel-Fermented
identifies wines fermented in oak barrels rather than stainless steel tanks or other vessels. Several types of oak are employed, mainly from the US and France
Barrique
is a small (59 gal.) barrel for aging wine ...
Barrel: A round container, generally made from wood. Barrels of all different sizes are used, depending on the wine region and producer. Oak barrels are commonly used to age wines.
Barrel: Generally made from wood and hold approximately 55 gallons. Oak barrels are the most common to age wines and adds to the taste of the final product.
Barrel fermentation
The process of fermenting grape juice in small oak barrels. Especially when the barrels are new, this can add complexity and oak-derived flavours to the finished wine.
Barrel: Oak and steel containers used for fermenting and aging wine.
Barrique: Oak barrel that contains 225-litres - used primarily for Bordeaux wines.
Barrel or Tank?
Next, we talked tank or barrel fermenting. Most wines are tank fermented, which means the juice/clusters are put directly into a very big stainless steel tank and fermented there.
Barrel fermenting: The act of fermenting white grape juice in barrels instead of using the more usual stainless steel tanks. Red wines are never fermented in barrels because of the necessity to ferment red wines in contact with the grape skins.
barrel fermentation
Vinification process in which the wine is fermented in casks or wood vats (usually made of oak). This is usually done with white wines and results in a characteristic smoky aroma.
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Barrel-aged/matured
This simply means that the wine has been aged/matured in a wooden barrel, usually made of oak, before bottling.
Barrel-fermented. Some white wines, notably Chardonnay, may be fermented in barrels rather than in stainless steel to impart a subtle oak character.
Big. Used to describe wines that are very full and intense; considered the opposite of elegant.
Barrel-fermentation, although not commonly used for this variety when compared to Chardonnay, can also modify the Sauvignon Blanc aroma and add complexities.
Barrels are Racking: Process in which the clear juice or wine is separated from the lees.', '', 250)"; ...
Barrels
[edit] Balance The harmonious relationship of the components of wine - acids, fruit, tannins, alcohol, etc. - resulting in a well proportioned, or well balanced, wine.
Barrel Aged:Denotes a wine that has spent a period of time in barrels before bottling. This affects wine in numerous ways-the flavors in newly blended wines knit together, tannins in red wines soften and white wines become richer and more full-bodied.
Barrel tasting with food pairing is featured at each one of the 20 wineries. You drive to the wineries you would like to visit, or arrange for alternative transportation.
Oak barrel aging at Montecillo Winery.
Stacy Slinkard
The Maturation phase of winemaking essentially represents the home stretch of the wines journey from vine to bottle.
wine barrels image by Horticulture from Fotolia.com
Fotolia.com"
Fotolia.com" ...
Wood barrels have been around since the Romans. The Celts invented the modern barrel and have used it in winemaking because it imparted a nice character to the wine.
Once a barrel has been used for malolactic fermentation, there are always bacteria in the barrel and from that point forward it must always be used for wines intended for this kind of extra fermentation.
Unclean barrels ('barrel taint') - can give wine an unpleasant musty taste which is often very similar to a corked wine. Barrels, especially any that are empty for a while, have to be kept scrupulously clean to avoid tainting the wine.
A small barrel with a capacity varying between 54.5 litres and 81.8 litres (in general 63.6 litres ).
Oenology :
The science and study of wine from production to tasting.
A wooden barrel, originally used in Bordeaux, France, but now found all over the wine world. It has a capacity of 225 litres of juice.
A small oak barrel. At 36 gallons (136L) it is slightly bigger than half the size of a regular barrel, which averages about 60 gallons (225L).
Fiasco (fee-ask'-co) ...
Crate & Barrel ‘Elite' Chardonnay.
$5.95. 8 3/4″. 22 oz. Crate & Barrel (crateandbarrel.com).
Usually an oak barrel byproduct, a smoky quality can add flavor and aromatic complexity to wines.
Soft
Describes wines low in acid or tannin (sometimes both), not tart nor sour, making for easy drinking. Opposite of hard.
Bota (butt) Oak barrel with a capacity of 550-600 litres and used to age Sherry wines. It is also a small container with a nozzle made from goatskin and waterproofed with tar and used to carry wine.
Wine can be aged in barrels of oak or other woods to impart and mature flavors. Wooden barrels leech tannins into wine and can also impart "smoky" flavors if the barrels have been toasted, short of actual charring.
American oakOak wood for wine barrels sourced in American forests. Favored by many winemakers, particularly those in Australia and Spain.
Holding wines for a period of time in barrels, tanks or bottles.
Aggressive
A term used to describe a wine with harsh flavors, often the result of too much tannin or acid.
Aroma
Odors in the wine that originate from the fermented grapes.
Anderson Valley Vineyards (NM)--Features our award-winning NM wines, pictures of labels by famous SW artists, a convenient order form, and 'Jazz by the Barrel'.
Antinori Vineyards
Aptos Creek Vineyard--Small family vineyard.
One calls " wines of carafe " the wines which are drunk young and which formerly one drew directly with the barrel. For example muscadet wine or beaujolais wine.
CARIGNAN ...
They're aged for two to three years in stainless steel or barrels before bottling. Ruby Ports are the simplest and cheapest style, and can be harsh if not well made. White Ports are made in both dry and sweet styles from white grapes.
Dirty: Covers any and all foul, rank, off-putting smells that can occur in a wine, including those caused by bad barrels or corks. A sign of poor winemaking. Earthy: Describes a wine that tastes of soil, most common in red wines.
Barrique (French) The regular Bordeaux oak barrel of 225 litres.
Blanc (French) White.
Blending: A wine can be blend of different varieties, different vintages, different areas and even different barrel.
Barrica - The classic 225 liter oak barrel used to age wine, made from French or American oak.
Bodega - Means "Winery", "Cellar", and confusingly, even "Wine Bar"
Bodeguero - The winery owner/manager ...
musty Wines aged in dirty barrels or unkept cellars or exposed to a bad cork take on a damp, musty character that is a flaw.
nose The general smell and aroma of a wine as sensed through one's nose and olfactory senses is often called the wine's nose.
Bordeaux has always been sold in barrel, but in centuries past that was because the oak barrel was the norm not only for storage but also the transport of wine.
Winemakers build more complexity into this easy-to-manipulate wine using common vinification techniques: barrel fermentation, sur lie aging during which the wine is left on its natural sediment, ...
Cask/Barrel: Most of the world's greatest wines, especially reds, are at least partially aged in barrels, usually made from oak. A barrique is the standard Bordeaux barrel, holding 225 liters, or the equivalent of about 300 bottles of wine.
There, as in other cool climate regions, the wine made from it is often aged in small oak barrels to produce strong flavors and aromas.
In the 1970s, the French enologist Emile Peynaud recommended that Barbera producers use small oak barrels for fermentation and maturation in order to add subtle oak spice flavors and limited levels of oxygenation to soften the wine.
In particular, extended barrel aging allows the tannins of red wines to soften and the fruit in the wine to emerge in response to the gradual oxidation allowed by barrel aging.
Despite in past times Chablis was produced by using the traditional feuillette - a small wood barrel having the capacity of 132 liters - in the last decades it was the steel tank to be mainly used in the cellar.
There, as in the cooler regions of North America and California, the wine made from it is often aged in small oak barrels to produce strong flavors and aromas.
Oak flavor is introduced from contact with storage barrels made from that wood. New oak barrels contribute stronger flavor to a wine than older storage barrels.
 See also: Wine, Grape, White, Bottle, Red
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