Hello,
For those of you who have tried several barrel alternatives I would like
to hear about your impressions. I am thinking I want to use StaVin brand
stave segments. I have heard the oak beans are good but I will store the
wine in variable capacity tanks and StaVin claims the stave segments are the
closest to using a barrel (less end grain per surface area and slower
extracion of the flavors). Last year I used some oak staves that were
medium plus of an unknown brand and they seemed to impart more caramel
flavor than I liked. I know each company toasts to differnet levels but it
is my understanding that this company works to have very consistent products
since they sell them to wineries. There are also other brands of oak staves
like Oak Boy but I can't find as much information about them. Any thoughts
on the matter would be appreciated.
Alex P

"Alex" wrote in message ...
Hello,
For those of you who have tried several barrel alternatives I would like
to hear about your impressions. I am thinking I want to use StaVin brand
stave segments. I have heard the oak beans are good but I will store the
wine in variable capacity tanks and StaVin claims the stave segments are the
closest to using a barrel (less end grain per surface area and slower
extracion of the flavors). Last year I used some oak staves that were
medium plus of an unknown brand and they seemed to impart more caramel
flavor than I liked. I know each company toasts to differnet levels but it
is my understanding that this company works to have very consistent products
since they sell them to wineries. There are also other brands of oak staves
like Oak Boy but I can't find as much information about them. Any thoughts
on the matter would be appreciated.
Alex P


Personnaly, I really like my result with the Stavin oak beans. I
never tried the staves but it should be very nice for sure. Let them
in the wine between 3-6 months for full extraction. I have tried many
sources of oak but Stavin is the best I have found so far.

Séb

"Alex" wrote in message ...
Any thoughts
on the matter would be appreciated.
Alex P

I have been using Oak boys with relative success. The Oak boys come in
light, medium, and dark toasts, French and American oak. I have tried
using the medium toast for longer term contact with addition of a
couple of heavy toast near the end for a shorter period of time for
addition of more complex flavors.

This year I am using barrels for the first time. The barrels are 4
year old Chard barrels from a large winery in Alexander valley. I am
putting cab in one, and zin in the other.

Paul

"Alex" wrote in message ...
Any thoughts
on the matter would be appreciated.
Alex P

I have been using Oak boys with relative success. The Oak boys come in
light, medium, and dark toasts, French and American oak. I have tried
using the medium toast for longer term contact with addition of a
couple of heavy toast near the end for a shorter period of time for
addition of more complex flavors.

This year I am using barrels for the first time. The barrels are 4
year old Chard barrels from a large winery in Alexander valley. I am
putting cab in one, and zin in the other.

Paul