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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.
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]
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.
Like other wines under the Blackbird label, it is aged for 21 months in French oak barrels that are majority new and only 25 percent seasoned. Illustration is considered the "heart" of the label's wines, being majority Merlot and heavily inspired by Pomerol-style wines. [19] It was the only red wine served at the Vanity Fair Oscars party in ...
The “Barrel House,” a home made out of a pair of two-story tall reclaimed redwood wine barrels in Big Sur, is on the market. And it can be yours for only $3.265 million.
Milmanda is made using traditional methods, and fermented in barrels of new French oak. The Milmanda estate is located in the municipality of Vimbodí i Poblet , in DO Conca de Barberà, and consists of 15 hectares (37 acres; 150,000 m 2 ) of vineyard.
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Twomey’s Merlot was typically aged for 18 months in French oak barrels, and during the aging process the wine is racked from barrel to barrel, something known as soutirage traditionnel. Soutirage is the method of moving the wine from one barrel to another using gravity rather than a pump, which can be disruptive to a wine. [24]
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