A process by which wine (usually white) is fermented in oak barrels rather than in stainless steel tanks; a richer, creamier, oakier style of wine.
Wines that are fermented in small wooden casks, as opposed to large tanks. Advocates believe it leads to greater harmony in a wine, especially a more natural balance between oak and wine.
Used primarily for certain fine white wines, this is the technique of fermenting the must in wooden barrels rather than in large vats. Because fermentation draws certain chemicals from the wood, wines made in this way are likely to have much more complex flavours than wines that have experienced only barrel ageing or have spent no time at all in wood.
Grape juice fermented in oak barrels.
This term is used to describe wines which have been fermented in casks rather than large vats.
Describes the practice of fermenting wine in small oak barrels instead of larger wood or stainless steel tanks.
identifies wines fermented in oak barrels rather than stainless steel tanks or other vessels. Several varieties of oak are employed, mainly from the United States and France, which contribute flavor components to a wine.
Denotes wine that has been fermented in small casks (usually 55-gallon oak barrels) instead of larger tanks. Advocates believe that barrel fermentation contributes greater harmony between the oak and the wine, increases body and adds complexity, texture and flavor to certain wine types. Its liabilities are that more labor is required and greater risks are involved. It is mainly used for whites.
Wine that undergoes part or all of its fermetation in oak barrels. The Vasse Felix Chardonnay, Semillon and Heytesbury Chardonnay have all received partial or whole barrel fermentation.
Assumed to mean a wine that was fermented in a barrel, but the U.S. government has no legal definition for such a term, so any barrel fermentation is up to the discretion of the wine maker.
White wine that is fermented in an oak barrel instead of a stainless steel tank
A term that applies to wines that are fermented in wood barrels, most often oak. The resulting wines are generally richer, with more subtle oaky cha... Comments
Wine (usually whites) fermented in, typically, 55-gallon oak barrels rather than neutral containers such as stainless steel. Barrel fermentation requires careful cellar attention, but can contribute to increasing the complexity and flavor of a wine by adding suggestions of spice and vanilla from the interaction of the wine and the wood. Most often used in the fermentation of Chardonnay.
Fermentation in small barrels rather than a large tank, common for top quality white wine. Adds richness and a buttery flavour and texture to white wines, especially Chardonnay.