Aren't all wines oak-aged?

Stainless steel is popular for many wines, especially whites. As a matter of fact, most whites never even see oak. Even oak-aged Chardonnays are later stored in stainless steel, once the amount of oak flavor desired has been reached. At least that's what they tell you during the winery tours.

ED

Indeed oak-aged wines need not be aged in wood. Could be aged in stainless steel with oak chips.

"Steve Slatcher" a écrit dans le message de

Yes, you are right Steve.

Except in the french AOCs , where it's forbidden to use the oak chips ( cheap ! :o). In AOC we must necessary use the barrels, that's the law ( expensiver ! :o).

All the best,

Francis

Hi Francis,

Just wondering, what's your stance on chips and "tea bags?"

If it was permitted in the AOC, would you be off to the saw mill? ;)

On an aside, do you suppose this would be a popular oaking method here, aside from some large negoc productions?

-E

P.S. No disrespect intended, of course!

What little oak was used in Mosel is largely abandoned today. Anyway, they didn't usually see more than a few months in barrel before bottling during spring following the harvest. There and elsewhere the desire is to get the maximum of the natural tastes from the grape.

Anders

Here too, because I'm in 61, which is after all in the same time zone! :)

I wonder though. I differ in the view that consumers understand much about production. It's my view that the french (typically, and like consumers everywhere) know little about what they consume. And certainly I have no reason to think that, given the chance, many less than scrupulous winemakers wouldn't use oak chips to imitate the use of new oak barrels. After all, many other "new world" marketing schemes fly here, why not that?

As Mark pointed out elsewhere, the "use of oak" is usually (on AFW) a mis-statement for "use of new oak." The new world palate has often become very accustomed to the use of new oak, and american (or australian?) oak at that, which as you know is not exactly the same as that from the french terroirs... ;)

I'm happy to see your delightful touch on afw! :)

-E

"Emery Davis" wrote / a écrit dans le message de

Emery, Dear neighbour ( 61 / 51 :o),

Yes, that's true, I am not perfectly right with my last sentence ... plaese read ...

" ... So, all the wine-entusiasts, wine-lovers , wine-experts understand that if ... etc..

Yes, I agree, even here, in the old France, often the basic consumers ( the big majority of the french consumers) do not understand - know about the rules concerning the barrels, the wine-making , the vine-growing, and more ... the AOC rules and laws. A second back label is necessary to give more information ( the grape-variety, the way for growing grapes and making wine, the tasting : Temperature and more). A big and great knowledge is necessary. I agree.

All the best

Francis

PS. and what is your job in the 61 in France ? If it's not a secret.

francis boulard wrote: []

Did you get the thunder storms yesterday? Looks scary for the Rhone valley... I saw you were in the alert area.

I've heard about the secondary label incentive. Anyway, visavis oak chips, for now (for once?) we can say: God Bless l'INAO! ;)

Discretion would require a reply of "secret agent," but actually I'm a violinist.

At least I don't need to ask your profession! :)

-E

Isn't bottle aging used as well for some wines, esp. sparkling?

Every wine - except for bag-in-the-box and cans - ages in glass, too. But I guess this was not quite the point.

M.

"Emery Davis" a écrit dans le message de

Cut

Cut

No, no, all was very nice watered, he started to rain, very slowly, eraly morning at 2.00 AM and fished at around 2.00 PM in the afternoon...

All the best,

Francis flutist ... champagne flutist ° O ° O o ° O o ° o ° o O

francis boulard wrote: []

So then, better than 76, eh? ;) Not here, sadly, not even better than 49, they say...

-E

As Michael points out, virtually all bottled wines are bottle aged to varying extents -- but what you're alluding to is the bottle (secondary) fermenting of sparkling wines. AFAIK, it's only sought in sparkling wines and is considered a flaw in anything else (well, perhaps not in Beaujolais where I've been told that petillance is a traditional element).

Mark Lipton

Actually, it is not so much the secondary fermentation in the bottle that is important, but the resultant ageing on the yeast lees. The fermentation providing the bubbles is over within 6-8 weeks. The autolysis (auto-catalysed decomposition of yeast cells) starts at around 6 months, and can continue for years, as progressively more of the yeast cell is degraded by enzymes.

Chardonnay wines (esp white Burgundy) often receive similar ageing on lees in barrel, though this tends to be for a much shorter period.

... and Vouvray, some Rieslings. I seems that a little spritz is favored in a number of whites.

Tom Schellberg