Oak

Question 1

Oak Alternatives

Answer 1

• Oak Chips, Inner staves, barrel inserts, toasted oak powder, stainless steel, cement tanks, fiber glass/resin tanks, bottle aging

Question 2

Oak Chips - Small v Large

Answer 2

Chips

Small = 6.35mm; large = 2cm

Question 3

Toast Levels

Answer 3

• Heat degrades inside of barrel to produce aromatic compounds
• Level depends on heat of fire and length of time held over it; barrel less toasted will have more tannin and wood character - wine is more oaky/woody
• Heavily toasted imparts spicy, toasty flavors
• Wines aged in under seasoned/under toasted - taste sappy & astringent

Question 4

Goncihordo

Answer 4

136L

Question 5

Barrique (Bordeaux)

Answer 5

225L

Question 6

Pieces (Burgundy)

Answer 6

228L

Question 7

Hogshead (England)

Answer 7

300L

Question 8

Puncheons

Answer 8

500L

Question 9

Fuder

Answer 9

1,000L

Question 10

Oak

Answer 10

• Only new oak imparts oaky flavor; older oak softens & rounds texture through gentle micro oxygenation

Question 11

Stuck

Answer 11

1,200L

Question 12

Barrel Production Methods

Answer 12

• Cutting (Saw | Split)
• Drying (Air | Kiln)
• Assembling
• Shaping/Toasting
• The heads
• Finishing

Question 13

Key French Oak Forest

Answer 13

• In center w/ very tight grained wood:
  
  • Troncais, Allier, Nievre
• In NE w/ similar style to Allier
  
  • Vosages
• East of Cognac - looser grained; more tannic
  
  • Limousin

Question 14

Quercus Alba

Answer 14

• American

* Low phenols, highly aromatic (coconut), cheaper than European

Question 15

Quercus Patraea

Answer 15

• European; previously quercus sessiliflora

* Tighter grained w fewer extractable tannins; higher aromatic potential cloves & vanilla

Question 16

Quercus Robur

Answer 16

• European; Pedunculate oak

* Low odoriferous compounds, highly extractable poly phenol content