"DaleW" > skrev i melding
...
>
> Btw, has anyone heard of old barrels becoming TCA-infected?
>
> M.

-My impression was that it is mostly old barrels that get TCA
-infection. Old barrels get cleaned (to prevent brett and other
-bacterial infections), and if done improperly (using something with
-clorine, including just chlorinated water) that can lead to systemic
-TCA.

The use of Fuders has diminished rapidly in the Mosel - but I had the
impression that they seldom bought new ones. I don't know how they were
cleaned (if ever...:-) but I can't recall many bad bottles throughout 30
years... I'll be going to Mosel next Wednesday - will try to ask older
vintners about that!
Anders

So if a winery is Riesling only, and uses fuders, do they always buy
used barrels? My assumption was that occasionally there was a new
fuder, but the size (and probably lack of heavy charring) meant
minimal oak transfer.