18.8/18.9 Maturation in Wooden Vessels & Lees Ageing for Red Wines Flashcards
Is maturation in oak more common for red or white wines?
Red
What types of wines is maturation in oak most common?
mid-priced or more expensive
Why are inexpensive reds unlikely to be matured in oak?
- likely to be released soon after fermentation for cost and logistical reasons
What other options does a producer have for achieving spicy oak flavors in inexpensive reds?
- oak alternatives such as staves, chips
When might new oak be used for red wine maturation?
If new oak flavors (vanilla, cloves, etc.) are desired
What are the affects of oak maturation on red wine?
- flavours of vanilla, cloves (new oak)
- soften tannins
- development of tertiary aromas
- enhanced complexity
- enhanced quality
Give examples of some mid-market and premium red wines that have not been matured in oak or have only undergone a minimal period of ageing in old oak.
- Loire Valley Cabernet Francs
- Spanish Mencias
- Argentine Malbecs
Why might a producer of a mid-market or premium red wine choose to not undergo any or extensive ageing in oak?
To focus on the primary aromas and flavours of wines
What affect can lees ageing have on red wines?
soften tannins
What is the main downside of lees ageing red wines?
reduced colour intensity
How can the number of lees present in the vessel be controlled?
Racking
Describe gros lees in red wine.
Not typical to keep them in red wine
Describe lees stirring in red wines.
Not typical to lees stir red wines
