Hello, For those of you who have tried several barrel alternatives I would like to hear about your impressions. I am thinking I want to use StaVin brand stave segments. I have heard the oak beans are good but I will store the wine in variable capacity tanks and StaVin claims the stave segments are the closest to using a barrel (less end grain per surface area and slower extracion of the flavors). Last year I used some oak staves that were medium plus of an unknown brand and they seemed to impart more caramel flavor than I liked. I know each company toasts to differnet levels but it is my understanding that this company works to have very consistent products since they sell them to wineries. There are also other brands of oak staves like Oak Boy but I can't find as much information about them. Any thoughts on the matter would be appreciated. Alex P
What is your favorite barrel alternative?
Sep 30, 2004
2 Replies
Personnaly, I really like my result with the Stavin oak beans. I never tried the staves but it should be very nice for sure. Let them in the wine between 3-6 months for full extraction. I have tried many sources of oak but Stavin is the best I have found so far.
Séb
I have been using Oak boys with relative success. The Oak boys come in light, medium, and dark toasts, French and American oak. I have tried using the medium toast for longer term contact with addition of a couple of heavy toast near the end for a shorter period of time for addition of more complex flavors.
This year I am using barrels for the first time. The barrels are 4 year old Chard barrels from a large winery in Alexander valley. I am putting cab in one, and zin in the other.
Paul
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