Barrel Fermented: Denotes wine that has been fermented in small casks (usually 55-gallon oak barrels) instead of larger tanks.
Barrel Fermented
Wines (especially white wines) that are fermented in oak barrels. In general the ‘oaky’ character of these wines is more subtle than that of wines that have been merely barrel aged.
Barrel Fermented: A process by which wine (usually white) is fermented in oak barrels rather than in stainless steel tanks; a richer, creamier, oakier style of wine.
Barrique: French for "barrel," generally a barrel of 225 liters.
Cheesy: A positive characteristic of the aroma and flavour of barrel fermented white wines.
Claret: The traditional English term for red Bordeaux wine. Generically it refers to a full bodied dry red wine.
Ten per cent of the lot is barrel fermented, which imbues texture and an extra edge of lushness to the blend. This blend is then combined with tank-fermented fruit for purity of the varietal and to capture its natural acidity.
Winemaking Information - Optional terms like "barrel fermented," "sur lie," and "oak aged" provide more clues about the style and flavor of the bottle. All of these terms point to a toasty, oaky, and more complex wine.
2001 Chateau Ste Michelle, Chardonnay, Reserve, Columbia Valley, Washington, $29, 1,200 cases. Barrel fermented in 100% new French oak, this is a wine for connoisseurs of the Quercus family.
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
particular, a wine can become more creamy, round, buttery and toasty after being barrel fermented.
 See also: Barrel, Chardonnay, Vineyard, Grape, Wine
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