We have a recent thread which discusses the need for new oak in wine making. While peeking around a bit I saw some info on Gallic Acids and how they relate to seeds and oak barrels, which a few sources mentioned the possibility of these acids being actually apparent in wine using new barrels. This got me to thinking that much of what of what I know about the use of new oak comes from assumptions, my amateur theories and bias. My fairly small experience of practical use being quite small in comparison.
Its easy to blanket theories or generalities on new wood but what have other wine makers seen in their own experience as far as perception of acids, tannins, color, aging curves during élevage, volume of liquid lost, etc compared to similar/comparable lots in older wood.
While this may seem a subtle difference in thread theme from the other, I believe it to be of great interest…to atleast one that is.
Ray, I hadn’t thought about acid affect on wine held in new barrels. I don’t have enough experience either to comment much on that, or other things you ask about – tannin, color, aging curve, etc. However, I do know that new or properly reconditioned barrels require a good bit more topping wine, especially just after filling.
hey Vince
I guess I should of started out with saying I do know a little bit. But I’m hoping to see more info up.
One thing that I noticed is unless you really clean out a new barrel before use, the wine can seem overly oaky. Looking at the water used to clean out the barrel can show an oily appearance to the surface as well.
I am really curious about having several sets of similar lots and running an analysis on acids…
With my lot amounts at present, I am not sure if this info would even be of use.
I have heard of the concept of brinning a new barrel (particularly American oak, for obvious reasons) to leach out some of its “oakiness” and/or green flavors, but I have never heard how this is done.
While I can make some conjecture I would prefer not to experiment on a $1,000.00 barrel. So if anybody out there has done this I would love to hear how and what you thought of the results.
