AGEING IN OAK, STEEL OR AMPHORA – WHAT’S THE DIFFERENCE?

 

Rows of wine barrels in a cellar AI-generated content may be incorrect.

 

AGEING IN OAK, STEEL OR AMPHORA – WHAT’S THE DIFFERENCE?

 

Ageing a wine can create more complexity and it will develop different characteristics as it matures, enhancing flavours and softening harshness. There are various methods of ageing using different types of vessels, each bringing their own unique traits to the resulting wine. Not all wine can age, and it is up to the experience and skills of the winemaker to choose the right approach.

Oak barrels impart vanilla, spice and toastiness to a wine. Reds can become smoother over time which allows harsh tannins to soften and enhance aroma & flavour. A good example of this would be tasting a flight of Rioja wines. Try from the fruit driven style of Crianza, through the longer-aged Reserva and Gran Reserva versions.

Whites gain richness and complexity along with flavour notes depending on the type and age of oak used in the barrels production. Tasting a barrel aged, buttery Chardonnay from the US next to a crisp Chablis shows the versatility of the grape and the influence of oak.

Stainless steel is neutral and allows the natural fruitiness and freshness of the fruit to shine through such as in a zesty and fresh vinho verde. Steel is ideal for lighter, crisp wines that retain a refreshing acidity, perfect for pairing with fish or summer salads.

Ageing in an amphora (clay vessel) is an ancient technique that is seeing a resurgence with Natural and Orange wines. As the clay is slightly porous, the wine can oxygenate gently and take on an earthy, sometimes funky, character and can often be bottled without fining or filtration which will leave tiny particles of yeast and grape skin in the form of a sediment. This can make a wine look cloudy or hazy. We have a great range of Natural and Orange wines to discover and an ideal place to start would be Domaine des Tourelles Skin with its elegant ripe apple and apricot flavours. Perfect with creamy hummus or baba ghanoush.

For the winemaker choosing the right ageing vessel, or combination, for each wine will determine what flavours and textures end up in the glass as will further resting in the bottle before pouring.

Trying wines aged in different vessels or for different lengths of time will lead you to the styles you will enjoy the most and we are always available to help you find the perfect one.  

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