procedure carried out in cooperages by which staves of wood are exposed in varying degrees to flame

Heating the inside of a barrel during its construction to caramelize the flavors. This impacts the flavor and aromatic characteristics of the wine during barrel aging.

When a barrel is made, the staves are heated from the inside. Depending on the degree of toast, different aromas and flavours are imparted from the oak during wine fermentation or barrel ageing. Wine makers use oak barrles with different degrees of toast to achieve the intricate character of the wine.

cooking to a brown crispiness over a fire or on a grill; "proper toasting should brown both sides of a piece of bread"

See "Charring."

a. & n. from Toast, v.