| winemonger |
In this months issue of Wine Spectator, Matt Kramer writes about a
white wine called Amphora from Castello di Lispida which is aged in a
clay amphora buried in the earth for a year or so.
This got me to wondering...what other methods are vinters employing
outside of oak barrels & steel tanks?
I've got one: Heiss has a 2001 Sauvignon Blanc Beerenauslese which is
done in barrels made from acacia wood.
anyone else?
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| Dale Williams |
In article <106e9c04.0403310621.41a5869@posting.google.com>,
winemonger@earthlink.net (winemonger) writes:
>This got me to wondering...what other methods are vinters employing
>outside of oak barrels & steel tanks?
>
Well, there are Italian & I think Rhone wines aged in chestnut. Some places
store wine in concrete tanks (I think enamel lined). I think redwood was used
in CA, but not sure if that's still true.
Dale
Dale Williams
Drop "damnspam" to reply
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| Mike Tommasi |
On 31 Mar 2004 06:21:20 -0800, winemonger@earthlink.net (winemonger)
wrote:
>In this months issue of Wine Spectator, Matt Kramer writes about a
>white wine called Amphora from Castello di Lispida which is aged in a
>clay amphora buried in the earth for a year or so.
>
>This got me to wondering...what other methods are vinters employing
>outside of oak barrels & steel tanks?
>
>I've got one: Heiss has a 2001 Sauvignon Blanc Beerenauslese which is
>done in barrels made from acacia wood.
Castello di Camignano does some chestnut aging of Brunello
Amphorae are also used by Josko Gravner in Friuli
Mike
Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail
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| Mathew Kagis |
>
> This got me to wondering...what other methods are vinters employing
> outside of oak barrels & steel tanks?
>
> I've got one: Heiss has a 2001 Sauvignon Blanc Beerenauslese which is
> done in barrels made from acacia wood.
>
> anyone else?
Chestnut does seem to be a common thread. The eastern European dessert wine:
Tokay azu is also aged in chestnut barrels.... both before & after th
adittion of the 'puttoynas' (sp?).
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| Bill |
Dale Williams wrote:
>Well, there are Italian & I think Rhone wines aged in chestnut. Some places
>store wine in concrete tanks (I think enamel lined). I think redwood was used
>in CA, but not sure if that's still true.
>Dale
>
>
>
The Romans aged their wine in what was basically concrete tanks lined
with bee's wax.
Having tasted the wines of Nogales Winery in Arizona which uses this
technique, the
wines all taste like concrete pipe. I have not seen the enamel lined
tanks nor do I care to.
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| Emery Davis |
On 31 Mar 2004 15:21:31 GMT, dwmidnt@aol.comdamnspam (Dale Williams) said:
] In article <106e9c04.0403310621.41a5869@posting.google.com>,
] winemonger@earthlink.net (winemonger) writes:
]
] >This got me to wondering...what other methods are vinters employing
] >outside of oak barrels & steel tanks?
] >
]
] Well, there are Italian & I think Rhone wines aged in chestnut. Some places
] store wine in concrete tanks (I think enamel lined). I think redwood was used
] in CA, but not sure if that's still true.
] Dale
]
Hi Dale,
I've never heard of a Rhone aged in chestnut, although I believe this is
a practice in Corse. Do you have an example?
Concrete is more current, not always lined either. I used to have a strange
geod-looking mineral on my desk, which was the chipped out remains of
such a tank. Always confounded everyone who tried to guess what it was.
I think it came from Mont Redon, but can't be sure.
-E
--
Emery Davis
You can reply to emeryamazon@ebayadelka.com
by removing the well known companies
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| Dale Williams |
In article <406B0569.3050505@verizon.net>, Bill <william.loftin@verizon.net>
writes:
>he Romans aged their wine in what was basically concrete tanks lined
>with bee's wax.
>Having tasted the wines of Nogales Winery in Arizona which uses this
>technique, the
>wines all taste like concrete pipe. I have not seen the enamel lined
>tanks nor do I care to.
I think there's some serious wines in the concrete tanks. Gillete in Sauternes
is most famous, but there are some Alsace and CdP wines, too.
Dale
Dale Williams
Drop "damnspam" to reply
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| Dale Williams |
In article <20040331201452.74eb7fd7.notareal@address.com>, Emery Davis
<notareal@address.com> writes:
> Well, there are Italian & I think Rhone wines aged in chestnut. Some places
>I've never heard of a Rhone aged in chestnut, although I believe this is
>a practice in Corse. Do you have an example?
Nope, just something sticking in back of my head (that's why I said "I think
Rhone")- that some old foudres are chestnut. Will try to check it out later-
will post tomorrow.
Dale
Dale Williams
Drop "damnspam" to reply
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| Dale Williams |
A google on "chestnut foudres" leads to an article re Chapoutier getting rid of
their chestnut foundres, so no clue if anyone still uses. Mark L. might know,
the googlegroups brought up a post by him saying they were used in Rhone at
some point.
Dale
Dale Williams
Drop "damnspam" to reply
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| Ian Hoare |
Salut/Hi Mathew Kagis,
le/on Wed, 31 Mar 2004 17:52:24 GMT, tu disais/you said:-
>Chestnut does seem to be a common thread. The eastern European dessert wine:
>Tokay azu is also aged in chestnut barrels.... both before & after th
>adittion of the 'puttoynas' (sp?).
Sorry, this isn't right. Tokaji Aszu is aged in ordinary oak barrels - the
days of small barrels is long past.
--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website
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| Tom S |
"Dale Williams" <dwmidnt@aol.comdamnspam> wrote in message
news:20040331102131.09913.00000077@mb-m26.aol.com...
> Well, there are Italian & I think Rhone wines aged in chestnut.
I asked my barrel broker about chestnut barrels last year. He replied that
he and Michael Mondavi had experimented with them at one time and abandoned
the idea. Sounded like they were _really_ tannic.
> I think redwood was used
> in CA, but not sure if that's still true.
Redwood was definitely used here in California, but I think that's gone out
of favor. It's sort of a throwback to the 1970s. The hot tub industry
probably consumed all the available resources. ;^D
Tom S
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| Nils Gustaf Lindgren |
"winemonger" <winemonger@earthlink.net> skrev i meddelandet
news:106e9c04.0403310621.41a5869@posting.google.com...
> In this months issue of Wine Spectator, Matt Kramer writes about a
> white wine called Amphora from Castello di Lispida which is aged in a
> clay amphora buried in the earth for a year or so.
>
> This got me to wondering...what other methods are vinters employing
> outside of oak barrels & steel tanks?
>
> I've got one: Heiss has a 2001 Sauvignon Blanc Beerenauslese which is
> done in barrels made from acacia wood.
>
> anyone else?
I believe some Valpolicella wines are matured in cherry wood barrels (Serego
Alighieri, for one, if I have read the labels correctly, lo these many
moons)
Cheers
Nils Gustaf
--
Respond to nils dot lindgren at drchips dot se
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| Luk |
Ciò che ha detto
Dale Williams (dwmidnt@aol.comdamnspam)
è così interessante, che devo dire la mia:
> In article <106e9c04.0403310621.41a5869@posting.google.com>,
> winemonger@earthlink.net (winemonger) writes:
>
>> This got me to wondering...what other methods are vinters employing
>> outside of oak barrels & steel tanks?
>>
>
> Well, there are Italian & I think Rhone wines aged in chestnut. Some
> places store wine in concrete tanks (I think enamel lined). I think
> redwood was used in CA, but not sure if that's still true.
> Dale
>
> Dale Williams
> Drop "damnspam" to reply
In Italy chestnut is frequently allowed for ageing several wines, among
which Barolo, Brunello, Vin Santo, Chianti ecc. This is a tradition coming
from he past, but today most producers use oak. Nevertheless some old
fashion producer remain.
Amphorae have been recently introduced by Jasko Gravner, one of the most
brilliant Italian white wine maker, together with a full-on-skins and very
long fermentation, no filtration etc., but only the time will judge if this
new product will worth it.
But there in the US, did someone test walnut barrels?
Luk
luk
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| Bill |
Nils Gustaf Lindgren wrote:
>I believe some Valpolicella wines are matured in cherry wood barrels (Serego
>Alighieri, for one, if I have read the labels correctly, lo these many
>moons)
>
That would certainly make a great container for some of our Zinfandel
fruit bombs.
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| Craig Winchell/GAN EDEN Wines |
"Dale Williams" <dwmidnt@aol.comdamnspam> wrote in message
news:20040331102131.09913.00000077@mb-m26.aol.com...
> In article <106e9c04.0403310621.41a5869@posting.google.com>,
> winemonger@earthlink.net (winemonger) writes:
>
> >This got me to wondering...what other methods are vinters employing
> >outside of oak barrels & steel tanks?
> >
>
> Well, there are Italian & I think Rhone wines aged in chestnut. Some
places
> store wine in concrete tanks (I think enamel lined).
For the sake of accurate information, epoxy-lined.
Craig
>I think redwood was used
> in CA, but not sure if that's still true.
> Dale
>
> Dale Williams
> Drop "damnspam" to reply
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| Michael Pronay |
dwmidnt@aol.comdamnspam (Dale Williams) wrote:
> Some places store wine in concrete tanks (I think enamel lined).
Yes, the most prominent being Bordeaux.
M.
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| Michael Pronay |
Mike Tommasi <garbage@tommasi.org> wrote:
> Castello di Camignano does some chestnut aging of Brunello
^^^
Michele! Camigliano, of course.
M.
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| Mike Tommasi |
On 4 Apr 2004 22:53:23 GMT, Michael Pronay <me@privacy.net> wrote:
>Mike Tommasi <garbage@tommasi.org> wrote:
>
>> Castello di Camignano does some chestnut aging of Brunello
> ^^^
>
>Michele! Camigliano, of course.
Ovviamente, caro Michael!
Mike
Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail
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