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As of late 2007 the price for a standard American oak barrel was US$600 to 800, French oak US$1200 and up, and Eastern European US$600. [15] Due to the expense of barrels, several techniques have been devised in an attempt to save money. One is to shave the inside of used barrels and insert new thin inner staves that have been toasted. [16]
Originally French oak was used but as the cost of the barrels increased many bodegas began to buy American oak planks and fashion them into barrels at Spanish cooperages in a style more closely resembling the French method.
The Oak Cooperage has been producing 60 (59) gallon barrels, but they also make 30, 48, and 70 gallon barrels of both American and French oak. [8] They are made in the European tradition, treating the American oak wood with a process known as fire bending, toasted over an oak fire, which renders the wood more pliable.
Modern wooden barrels for wine-making are made of French common oak (Quercus robur), white oak (Quercus petraea), American white oak (Quercus alba), more exotic is mizunara oak (Quercus crispula), [5] and recently Oregon oak (Quercus garryana) has been used. [6] Someone who makes traditional wooden barrels is called a cooper.
The aging in oak barrels is 18 months and 70% new oak barrels are used. [1] The château also produces a second wine named Blason de L'Évangile (70 - 80% Merlot, 20 - 30% Cabernet Franc). The average production of Château L'Evangile and the second wine Blason de L'Évangile is 5,000 cases of wine.
New barrels are rarely used by lambic brewers - instead used barrels are procured from the wine regions of Spain, Portugal, Greece, and especially France. The wooden barrels come in three different sizes: Brussels tuns (approx. 250 litres), pipes (approx. 600 litres) and foeders (foudres in French) with a capacity of up to 10,000 litres and ...
This is in contrast to the pot stills used in the production of cognac, which is made predominantly from ugni blanc grapes. The resulting spirit is aged in oak barrels before release. Production is overseen by the Institut national de l'origine et de la qualité (INAO) and the Bureau National Interprofessionel de l'Armagnac (BNIA).
Oak barrels, which may be charred before use, contribute to their contents' colour, taste, and aroma, imparting a desirable oaky vanillin flavour. A dilemma for wine producers is to choose between French and American oakwoods. French oaks (Quercus robur, Q. petraea) give greater refinement and are chosen for the best, most expensive wines ...
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