What is aging wine? – Part 1
There is little question that oak aging provides a new dimension to the taste profile of a red wine with depth, complexity, a whole host of new bouquets that make the wine interesting, complex, capable of aging a long time, able to marry with an entire new set of foods. Oak aging also instills polyphenols and other antioxidants into
the wine. In producing medium and lower-priced wines ($20/ bottle or less), the cost of quality oak barrels is staggering, as French oak barrels cost more than $1000 each.
Remember that 80% of the oak flavor is lost with the first filling of the barrel and each time thereafter. By the third fill, there is essentially no oak flavor left. So, the inexpensive method to give oak flavor is to use oak staves or “logs”which are toasted and then placed in a stainless steel tank and stacked like Lincoln logs. When wine is placed in the tank, it is exposed to the oak flavor. What this method doesn’t achieve is the characteristic flavor and nuances of oxidation of the wine due to slow oxidation through the wood. This is achieved by those wineries by the addition of micro-oxidation as outlined in my Blog #2.
Chateau Thomas Winery believes our customers wish to experience the true flavors that real barrel aging gives to our wines. Aging wine in barrels is a technique that dates back 2000 years to the Roman Empire. The winemaker has much more control with this method to avoid errors and give the consumer the aromas, bouquets, and flavors they expect in a fine wine.
Tasting our wines will convince you that we make our wine the natural way.