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If you examine our archaeological history, it is difficult
to find physical traces of oak barrels because it is unlikely that wood
could survive the ravages of such a span of time. However, references
to barrels can be found in old literature. In ancient times, barrels were
surely used for the transportation of wine, as well as other liquids,
and goods like salt.
So what makes barrels so precious to the winemakers
of today? Among the different wood species, only oak possesses the right
amount of tannins and positive flavors that so harmoniously interact with
the wine during the wine and aging period. Other species of wood, such
as chestnut, have been used in the past but are rarely used anymore. Large-sized
chestnut vats are still used occasionally, however.
The timber for the barrels that I use at my vineyard
in Minervois comes mostly from oak forests in France, but today you see
more and more oak coming from Eastern European forests. There are four
different places in France where oak trees are cut down to be made into
barrels, and each of these regions – be it the forests of Nevers,
Allier, or elsewhere – yields an oak with a distinct character because
the soil differs a lot between these areas. Where the soil is clayey and
poor in organic nutrients, oak tree growth is relatively slow, resulting
in the wood having a “tight” grain, which is ultimately what
most winemakers want for their wine barrels. Barrels like this give the
wine a lot of aroma, but not too much in the way of tannins.
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| Wood
from the oak tree is best for making wine barrels. |
Soil that is clayey, chalky, and laden with granite
gives a wood with a coarser grain. This results in barrels that make the
wine less aromatic, and which extract a lot polyphenols, including tannins.
There is also American white oak, which is very popular
to use. It contains a lower quantity of phenolic compounds than in European
species, but has more coconut- and vanilla-like aromas. This tends to
go very well with the softer, less concentrated Merlot grape, and less
well with the more concentrated Syrah grape.
When the tree is cut down and split, it has to be laid
out for between nine months and three years. The wood is thus dehydrated
and matured. Left to the elements, the weather has a direct impact on
the ultimate character of the timber. A lot of chemical reactions occur
during this period that may enhance some flavors and diminish others.
Also, the bitterness and astringency of the wood is softened in the process. |
