Barrel-Aging Question
TroubleShooting
Lee — Via Live Chat asks,
My question regards micro-oxidation (and unfortunately, too much oxidation) in my small 8–10-gallon (30–38-L) barrels. I like the concentration of flavors that I get by aging my Bordeaux-style blends in my small barrels. I usually age in the barrels for 18–24 months. But lately, I’ve been getting too much of a nail polish smell, which I guess is acetaldehyde. Do you have any suggestions? I find that if I don’t age in barrels, my reds come out weak, without much body. I can’t use large barrels because of space considerations and weight. I try to top off regularly but I am sometimes lax. The main advantage of storing in the barrel for so long seems to be the concentration of flavors. My wines that have been evaporating and then topped off, seem to be “thicker,” which I like. Is there a way to get this effect, but with a shorter time in the barrel?