The barrel’s role in the wine-making process

What is a barrel?

The barrel was invented by the Gauls several centuries before the arrival of the Romans. A barrel, or cask, is a wooden container used to store liquids for consumption. More robust, it replaced the amphora, which was too fragile to transport wine by ship.

Barrels are made entirely by hand, sometimes with the help of machines. Today, they are only found in the craft industry, with the profession of cooper. They are made from wooden staves, often oak, held together by metal hoops. The inside of the barrel is then heated with a brazier to keep its curved shape.

There are different types of barrels depending on the region. The most famous are the Burgundy barrel and the Bordeaux barrel. The Burgundy barrel, which is round and wide, can hold 228 liters of wine. This corresponds to 288 bottles, or 24 cases of 12 bottles. The Bordeaux barrel ( 225 liters) is more slender and narrower. It is usually bound with galvanized steel hoops. There are other containers that can hold wine, such as barrels, 5- to 30-liter casks, 60-liter quarts, and 250-liter wine vats.

What is a barrel used for?

Today, barrels are not used to transport wine, but to age it in cellars after fermentation. This stage is called wine maturation.

Before wine can be bottled and enjoyed, it must be aged. This can be done in stainless steel vats or in barrels for a certain period of time, depending on the type of wine the winemaker wishes to produce. Barrel aging can be used for both white and red wines.

The use of wooden barrels helps to harmonize the structure and flavor of the wine. The wooden construction of the barrel promotes exchanges between the outside air and the wine inside, stabilizes the color of the wine, and slightly strengthens the tannins in red wines. So, just because Alsace wines are mostly white does not mean that barrels are absent from the vineyards!

Aging wine in oak barrels leads to a typical evolution and aging of the wine. Wine aged in barrels develops notes of vanilla, coconut, and fresh wood. But it also develops roasted or smoky aromas, such as coffee, cocoa, or toast. This last family of aromas is due to the heating of the barrel during its manufacture.

Ideally, the aromas developed in this way complement the fruitiness of the wine and combine beautifully with bottle aging. It should be noted that the intensity of the aromas imparted by the wood will also depend on the age of the barrel and its previous uses. A new barrel will impart more aromas than a barrel that has already been used to age one, two or even more wines.

Barrel aging is not only reserved for wines; it can also be used in the production of spirits such as whiskey, brandies, and other liqueurs.