The medium a winemaker uses to promote the fermentation of his grapes can tell you a lot about what he or she is looking for from his fruit.
Today, wood and stainless steel are the main materials used for the manufacture of vats, fermenters and storage tanks.
Concrete, used mainly in the 1950s and much of the last century, has also made a comeback.
And then there are the eggs, made from a variety of materials – but more on them later.
So how does wood, stainless steel or concrete enhance the wines we drink?
Oak, especially the French and American varieties, has been the material of choice for use in casks and casks for more than two hundred years.
Sometimes Cherrywood, chestnut and acacia have also been used.
Wooden barrels allow a small amount of oxygen to interact with the liquid inside (this process is called microoxidation), creating additional tannins, which affect the structure of the wine.
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With new or single-use vats, flavors and aromas – toast, cedar, spices, vanilla, chocolate – can be extracted from the wood during fermentation. Older barrels are often used to preserve wine.
Stainless steel tanks are mainly used for white wine storage. Because they are impervious to oxygen permeating, white grape varieties such as Sauvignon Blanc and Chardonnay retain their freshness.
Modern stainless versions can be fitted with a temperature control device, which also helps to emphasize the purity of the wine’s fruit flavors.
Concrete fermenter in many Europe the winery has been dusted and folded up for use again.
Their advantages lie between steel or wood. They don’t bring out any flavors, but they’re known to soften the texture of wine.
The temperature remains very stable in such tanks, due to the thick walls of the concrete fermenter.
DO IT BACK
Now back to the eggs, which have grown in popularity over the past decade, with eggs that are particularly convincing. wine with great texture and delicious taste.
The perfect example for me is the small production Geal Albariño (24.95€ @ O’Briens Wine) handcrafted with a single egg at the Lagar De Costa winery in Rias Baixas, Spain.
The character of these fermenters means less human intervention.
What happens inside remains the center of some scholarly research.
The jury is still out – but they don’t halve the wines on some level.
I’m happy to present two old favorites – both on sale – that will cheer you up on a cold January evening and a super Burgundian Pinot Noir for under €40. Drink up!
RIGHT ART IN THE GLASS
Tandem Ars in Vitro (14% ABV)
€ 10.95 on promotion @ O’Briens Wine
SUSTAINABLE farming and minimal intervention in Bodegas Tandem, Navarra, Spain, allowing José Maria Fraile and Alicia Eyaralar to create spectacular wines.
Ars in Vitro (‘Art in the Glass’), an elegant and refreshing Tempranillo/Merlot blend, has flavors of strawberries and cherries with softening tannins.
Enjoy with: Grilled lamb.
Cortese Nostru Nerello Mascalese (ABV 13.5%)
€ 12.95 on promotion @ O’Briens Wine
ONE of my favorite Sicilian reds, made with the native Nerello Mascalese grape variety.
Handcrafted from organic fruit near Mount Etna, it features red berries and spice aromas.
The palate has some depth and freshness, along with crisp red fruit, minerality and velvety tannins.
Enjoy with: Grilled sardines.
Domaine de la Vougeraie Terres de Famille (13% ABV)
€ 39.95 RRP in good independent companies
SPEND time appreciates the nose of this excellent Burgundian Pinot – a bouquet of squashed cherries and strawberries. Great.
A blend of fruit from some great locations, including Côtes de Beaune and Volnay.
Crunchy palate with excellent acidity and a mild citric, tart cherry red finish.
Enjoy with: Beef Bourguignon (natural).
https://www.thesun.ie/fabulous/8239861/wine-expert-ireland-recommendation-tips/ I’m a Wine Expert and Here’s Why Eggs Come Back