On Dec 14, 7:28 pm, " >
wrote:
> Me again,
>
> How about this question? I bought a 50 L barrel a couple of years
> ago. The first wine I put through was a second run on a cabernet.
> Wasn't expecting much from it and that is what I got. I then put
> through a cabernet (parent of the second run) and while topping up,
> would leave a half bottle of wine on the shelf waiting a couple of
> weeks for top up. Someone on this board told me to stop that as I was
> probably oxidizing the wine in the barrel. I did stop but the wine
> was pretty bad, tasted oxidized I think. I have another wine in the
> barrel, a blend of Mouvrede and Cabernet that I top up carefully using
> similar wine from stubbie beer bottles.
>
> My question: Did the oxidized wine I had in that barrel damage the
> barrel or will it still perform ok?
>
> Thank for you help.
>
> Dan

Dan,
That's kind of hard to answer. How do you maintain the barrel? Is it
ever empty? If so, was it washed and sulfured? If you washed it well
and it smelled sweet (sweet means like wine, not funky) you are
probably fine. Taste and smell your topping wine before adding it,
always.

How does the wine in the barrel look, taste and smell now? Pull out a
sample and put it in a wine glass, tilt it at a sharp angle and hold
it up to a bright light. The edges should be clear, like water.
There should be no tinge of
brown, young red wine often looks blue/purple. Now swirl it up and get
your nose in there and try to make sure there are no odd smells;
anything that seem off, try to describe. As long as it doesn't taste
like vinegar or just plain awful, don't worry much about the taste.
Reds evolve like crazy.

If it looks, smells and tastes good, it is good. Don't forget to
sulfite as necessary, barrel aged wines get more exposure to oxygen
and sometimes need a shot of sulfite for protection.

Joe