Now that you’ve made the exciting decision to buy an amphora for your wine, it’s important to know what you don’t know. Here are some essentials that will help you ask all the right questions and make sure your wine is safe.
You know oxygen is an important part of the winemaking process, but that doesn’t mean you always know how to manage or control it. By understanding your barrels’ relationship to the oxygen in your wine, you can make small adjustments in the cellar that have a big impact on wine quality.
Ever wish your tasting room was going viral on Instagram? Imagine all of your future clients who dream about visiting your tasting room, all because someone shared.
The only time I get a headache from wine is when I try to understand tannins. For years scientists have been attempting to analyze tannin evolution in wine, but even they’ve been stumped. And yet I’m attempting to make some sense of it…
Several years ago I discovered I had a gluten allergy. A few years later when I was working for a cooperage, I learned that some cooperages use a small amount of wheat paste to seal the head on the barrel.
At one of the Chardonnay Symposiums, I heard a panel speak on the topic “To Oak or Not Oak.” And it made me question which style of Chardonnay can handle more new oak.
“Seasoning”, also known as air-drying, is the process of leaving raw stave wood outside for a period of time before it’s used to make barrels. Longer seasoned wood is more expensive, but depending on the winemaker, it’s not always preferred.
Barrels can impact wine more or less intensely depending on the alcohol level of the wine. Taransaud conducted an interesting trial on the subject in which a red wine from Bordeaux was aged in 30L barrels for 90 days with varying levels of alcohol: 13%, 14.5% and 16%.
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