Barrique
Barrique is a small oak barrel with a capacity of 225 liters, traditionally used for aging wine. This barrel size has an optimal ratio of wine-to-wood contact, allowing the wine to absorb various substances, such as lactones, aldehydes, and tannins. As a result, the wine acquires specific aromas and flavors, such as vanilla, smoke, or spices, contributing to its complexity.
Why is wine placed in an oak barrel?
The reasons are essentially threefold:
1. Flavor and aroma: The barrel spices and enriches the wine's flavor and aroma with notes of vanilla, nuts, buttery cookies, spices, smoke, or tobacco.
2. Micro-oxidation: Thanks to the micro-pores in the barrel and the oak wood, micro-oxidation of the wine occurs, helping to "smooth" and harmonize it overall.
3. Structure and aging: The barrel contributes to a more robust wine structure and often to a longer aging potential.
Originally from Bordeaux, barrique barrels use either European or American oaks, always from the Genus Quercus. French oaks are most commonly used, further divided by the wood's origin, such as Troncais, Allier, or Limousin.
The origin matters
As with wine, the place of origin plays a role in barrels, and it matters which barrel or combination the winemaker chooses. The most commonly used barrels are French and American. American oak has looser wood, leading to greater wine contact with air and more pronounced vanilla and spiciness. French oak has denser wood, so the wine "spices" more subtly. The so-called "toasting," or firing of the barrel's interior, also influences the intensity and character of smoky and chocolate tones in the wine.
Costs and impact on wine prices
A new oak barrique barrel is not cheap, ranging between 20,000 and 60,000 CZK, depending on origin and quality. The barrique has a capacity of only 225 liters, which means a maximum of 300 bottles can be produced from it. About 2% of the wine evaporates during the annual aging, known as the "angel's share." Therefore, using the barrel can increase the wine price by a few hundred crowns.
During aging in small oak barrels, an exchange of substances occurs between the wine and the wood. The wine absorbs various substances that affect its future flavor and character. However, barrique barrels are not only used to add vanilla tones but primarily for aging wine in a natural environment. The wine can be left on the lees, which protects it and maintains its natural balance.
Barrique barrels are used for aging wine only three times. Afterward, they lose their potential and become just containers with nothing more to impart to the wine.
Barrique barrels in Bordeaux
The use of barrique barrels is an essential part of producing quality wines from Bordeaux. In this world-famous wine region, oak barrels are necessary to achieve the characteristic properties of local wines. Bordeaux red wines, especially those from prestigious areas like Médoc, Saint-Émilion, and Pomerol, age in new oak barrels to gain complexity and softness. Bordeaux winemakers carefully choose between French and American oak to achieve the desired wine profile. French oak gives wines more delicate and elegant tones, while American oak brings more pronounced vanilla and spicy nuances. Additionally, barrel toasting plays a key role in shaping the final flavor profile, with subtle smoky and chocolate undertones that harmonize with the fruit and tannic components of the wine. This process is crucial for producing quality, long-lived wines that can be aged and enjoyed for many years.