Topic: Barrels-and-Oaking

Barrel aging typically begins after alcoholic fermentation is complete, however, you don’t have to wait until your wine is dry to start getting the benefits of oak. Learn about the advantages of fermenting in a barrel and ways it can be done at home.

A home winemaker and woodworker got the idea that mahogany may lend itself nicely to wine in place of oak. This simple idea led him on a years-long string of experiments. Now, he’s ready to share the results, which may surprise you.

Almost all winemakers use oak barrels for aging red and some white wines, as has been the case for ages. However, if you go back far enough, other woods were once common. Even today there are some winemakers who utilize unique woods that bring different characteristics to a wine. This seems like an area ideal for adventurous home winemakers working with smaller batch sizes, less pressure from market demand, and more freedom and flexibility to experiment. To help get us started, we found two pros with experience in this realm and asked for advice.

Hi Larry, congrats on your new piece of equipment! I’m sure you’ll find it adds to the kinds of wine you can make. Since you just filled your barrel and it’s brand

Tannins are a big piece of the large puzzle when balancing many styles of wine. It’s important to understand ways to increase or decrease their presence when that balance leans too heavily in one direction or the other.

There is no denying that oak alternatives are a lot gentler on the wallet and on the environment. Bob Peak takes a spin through oak chemistry, available options, and techniques to incorporate them to elevate your wines.

Hey, I see you, I hear you, and I’m so here for you! The average price for a French oak barrel has really become very high in the last couple of years

Well, the first thing I always say is, “A full barrel is a happy barrel.” That means that the barrel is best stored with wine in it! The acidity of the wine

Wine barrels are constantly changing. Each time one is filled it will lose some characteristics and, eventually after enough uses, it will go neutral. How you use a barrel should change over time also. 

I’m so pleased you’ve done some oak trials! If you’ve read my column over the years you know that I’m always advising our intrepid readers to do small-scale trials (sometimes I call

The role of oak in our wines can fall on a broad spectrum and the type of oak products used can change the dynamics. Make sure you’ve got the lowdown on the impacts of oak and how it can be manipulated.

I never boil or rinse my chips because, you’re right, that’ll strip them of the valuable flavor and aroma right off the bat. The one thing you need to do first, either

Well, I suppose you could sand the varnish off if you didn’t like it very much . . . but, realistically, I don’t think it’ll affect the wine that much. If you’ve

Adding oak to a wine can add an amazing depth of character or it can detract from the fruit. Learn some keys to managing the oak in your wine.

In deciding to bottle, age or toss this batch, I suggest you spend some quality time with your barrel. Though you’re just past the usual bottling window (typical aging time for premium

Thanks for bringing up this topic. There are some parts of the answer that’ll be really obvious but like so much in winemaking, it’s often up for interpretation and the subtleties may

What an intriguing question. I’m having some pioneer-prairie-blacksmith-shop fantasy thoughts on how you might be able to toast the inside of your barrel on your own. Depends on how crazy you want

I hear you about not wanting to drop that kind of cash for a new barrel, especially as a new hobbyist. If you spread the cost of “good use” years for a

Unfortunately, with a small barrel like that, you’re going to have a high ratio of oxygen:wine. If you think about a traditional-sized barrel, it’s about 59 gallons (225 L); there’s a lot

Barrels offer a lot more benefits to wine than just oak taste and tannins, but full-size barrels are often out of reach for the home winemaker. Smaller barrels that are more home winemaker-friendly pose some nuances when it comes to wood-to-wine ratio, but they offer the same benefits when you know how to use them.

If a barrel isn’t in your immediate winemaking plans — or if your barrel has been filled so many times it has become neutral in oak character — there are many other options on the market in the forms of oak alternatives. Get to know the options to see which may be best for your cellar.

Owning your own oak barrel can yield great rewards when handled properly. We asked the advice of two professionals that know what it takes to care for a new barrel and keep them in tip-top shape.

Q I am a novice home winemaker and have been contemplating making the move from carboy and bottle-aging to barrel-aging some of my reds. It is my understanding that a new barrel

Aging your wine in an oak barrel can do wonders for your wine. It can also ruin it. Before you dive in head first, learn all there is to know about aging in oak. Plus: Using oak alternatives.

Thanks for clarifying your question a little bit. I am glad to hear you regularly top off your barrels, it’s a practice all of us need to do. Alcohol and water definitely