I've just had a brilliant couple of days away with family. I visited a beautiful pub near Stonehenge...
...and a Belgian café-bar. Fantastic stuff, although there's not much to write up in the tasting note department.
|Dazed and Confused,|
or Communication Breakdown?
Within a given type and style of wine, the richest wines will absorb the most oak with positive effects. 2Finally back to beer. There are certain styles that seem more suited to oak ageing, and within those styles it is the beers with the most robust character that appear not only stand up to oak ageing, but flourish because of it.
First, there’s the problem of stigma. In the wine industry, many (if not most) educated oenophiles won’t even purchase a wine if they believe it’s been aged with oak chips instead of barrels. Even though blind taste tests have proven that wine drinkers can’t tell the difference, there is still a strong belief that wood chips are the “wrong” way to oak-age wine. While this kind of “old-school” mentality is less prevalent amongst Aleheads than oenophiles, it’s still an issue.Although I'm loathe to disagree with the point that Brother Barley makes in that there isn't a discernible difference between oak chips and a new oak barrel, because I've never been in a position to taste the same wine made using the two different methods. I think the point about it being an old school mentality is a bit of an over-simplification.
Oaky is a tasting term usually applied to wines too heavily influenced by oak flavour, which smell and taste more of wood than fruit, and may be aggressively tannic and dry.*What you can't do with oak chips, which Brother Barley explains in his following paragraph with reference to "used bourbon-barrels or scotch-barrels," is impart character from the 'previous inhabitant' of the barrel, as it were. In the case of wine-making, this previous inhabitant is invariably wine rather than something else. Because new barrels are expensive and their characteristics not always desirable (they can overpower a subtle wine) they are generally used with moderation, and in conjunction with older barrels - complexity of flavour is the key.
|Sorry, I forgot one!|
|Beer's problem? It all tastes the same...|
|Beer... There's a lot of it about (c/o Beers of Europe's Video)|
|Beer. Friends. Session.|
|Normal size Geordie bloke, whacking great big barrel, |
still nowhere near 10,000 gallons though.
|Said it before but Steadman rules!|