Barrels
Written By: Brian Freedman on Tue, Jun 23rd 2009
The world of barrels is a complicated one, like so much else when it comes to wine. But unlike the necessity of understanding the difference between, say, cabernet and pinot noir, or Bordeaux and Burgundy, barrel knowledge requires far less depth and more of a generalist's sense of appreciation.
When it comes to wood, there are two main types: French and American oak. The French oak imparts a far more subtle flavor on the wine inside, whereas American is a bit bolder and brasher. (Kind of like how our countries' respective tourists are different, no?) The level of toasting on the inside of the barrel also affects a wine a great deal, as well as how long it is allowed to sit inside the barrel, and the age of the barrel itself.
Some wines, however, are fermented and aged (or just one or the other) in stainless steel, which imparts no flavor of its own but rather allows the inherent fruit character of the wine itself to come to the fore. This is perhaps most famously used in Chablis, most of whose wines are crisp, racy, and supremely refreshing.
Taste wines that take advantage of both and decide what's most appealing to you personally. The homework will be fun, and you might even learn something along the way.
