What are the criteria for putting a wine in a barrel?
The process of aging wine in barrels is a refined practice designed to enrich the wine’s complexity and texture. The essential criterion for deciding whether to barrel-age a wine is, above all, the initial quality of the grapes.
Grape quality
The decision to barrel-age a wine begins with the quality of the grapes used. Grapes must be of high quality, often characterized by a good concentration of flavors, a natural balance of sugars and acids, and the potential to develop additional complexity during aging.
Selection of grape varieties
Some grape varieties, such as Sauvignon and Merlot, are better suited to barrel aging. Thanks to their tannic structure and aromatic profile, these varieties can benefit from the added flavor and structure that wood gives them.
State of maturity
The degree of ripeness of the grapes at harvest is crucial. A grape that is ripe, but not too ripe, is ideal for barrel ageing, as it has the necessary robustness to integrate the wood’s aromas without being overpowered.
Barrel type
The choice of barrel is also fundamental. Wines can be matured in barrels of different types of wood, sizes, and levels of toasting, each bringing distinct nuances to the wine.
Oak wood
Oak is the most commonly used wood for barrels. Oak, for example, is renowned for its subtle, elegant contribution, while American oak is often associated with more intense, vanilla-like flavors.
Barrel size
Barrel size also influences the intensity of interaction between wine and wood. Smaller barrels, with a higher wood-to-wine ratio, allow the wine to evolve more rapidly and intensely.
Ageing time
The length of time a wine stays in barrel must be carefully controlled. Prolonged aging can result in a wine dominated by wood, masking its fruity characteristics.
Winemaker’s objectives
The winemaker’s stylistic objectives play a crucial role in the decision to barrel a wine.
Improving complexity
Barrel aging can add layers of complexity, with notes of vanilla, toast, coffee and spice, enriching the wine’s overall profile.
Integration of tannins
Contact with wood can help soften the wine’s tannins, making the wine rounder and more pleasant to drink at a young age, yet with the potential to age gracefully.
Putting a wine in barrel is a decision based on a multitude of factors, centered mainly on the quality of the grapes. Not all cuvées are destined for this type of ageing. Barrels are used judiciously to magnify and complement the intrinsic qualities of the wine, while respecting the expression of terroir and grape variety. As in a recipe, the secret lies in the balance and precision of each addition.
