World Cooperage Barrel Consultant, Yuri DeLeon, stopped by Bogle Vineyards to interview head winemaker Eric Aafedt, on what he looks for when choosing a World Cooperage barrel.
Series Spotlight: Traditional Series
A Classic Choice, the World Cooperage Traditional Series Today’s spotlight focuses on the Traditional Series. If you’re a winemaker looking for amazing consistency and reliability, this is your barrel.
A Moment with La Crema Winemaker Craig McAllister
World Cooperage General Manager, Elizabeth Van Emst, recently popped by La Crema to interview head winemaker, Craig McAllister, on his barrel program and favorite World Cooperage profile.
Welcome to the World Cooperage Blog
At World Cooperage, we love making wine barrels. But even more, we love partnering with winemakers around the globe to share our cooperage knowledge and industry experience, as we aim to provide comprehensive program solutions for winemakers that demand a variety of consistent options.
Introduction to Barrel Profiling
The objective is to determine if the new Barrel Profiling technology improves consistency and provides flavor differences between four different toasting regimes.
Varietal Specific Barrel Profiles
Five French oak profiles that performed well with other varietals and had specific characteristics to complement Pinot noir wines were selected.
The Winemaker’s Guide to Barrel Evaluation
In the past, barrel evaluation was not always conducted scientifically. This research takes barrel evaluation to the next level by tying sensory to oak chemistry, a method validated through sensory trials with active production winemakers (not students or panelists). Winemakers should use this sensory method as a guide to do their own barrel evaluations in-house.
Preparing Barrels for Filling and Ongoing Maintenance
There are strongly held views on how to prepare a barrel for filling. The use of water is strongly opposed by some, while others enthusiastically adopt it. Some steam the barrel for three to four minutes, while others quick-rinse with cold water. Certain views take cost into consideration as well as flavor consequences. Each winery’s environment, such as water availability and labor cost, also weighs on the method used.
Increasing Toast Character in French Oak Profiles
Four new barrel profiles were developed with the aim of producing toastier versions of well established European style barrels. These include water bent as well as conventional fire toasted barrels.
Does Size Really Matter
An investigation into the use of larger barrels was conducted on a plant scale by Sebastiani Vineyards. Over 50 barrels were used. Twenty barrels were the larger 65 gallon barrels and 38 barrels were the standard 59 gallon barrels.