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Oak Barrels and Wine Flavours....
The 2011 Signature Dish.

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September 2011

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Oak Barrels and Wine Flavours....

In wines today's primary flavour changer is oak, along with other woods, such as chestnut, that are used for barrels. However as the french  oak supplies are diminishing  eventually other sources will be required.
Each of these have different characteristics :
  • Russian   More aromatic, which brings out the fruit. Higher levels of    vanillin but harsher and more drying on the finish.
  • Hungary   Creamy vanilla with more coconut flavours. Softer tannins .
  • France    Smooth and subtle
  • USA      Vanillin flavours can be more astringent than European Oaks.
  • Slovenia   High Tannins often used by North western Italian producers
  • Canada    Fennel and liquorice notes
  • Germany   Nutty and toasty.

Yes all that from the barrel .
 However then we also havethe toasting of the barrel ,
Light Medium and Heavy ....lighter toasts emphasize the fruit while heavier toasting develops more smoky, woody, and spicy flavours.


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