That's pretty much how I feel too, it may matter on a very young
drinking wine (as in 3 months) but I just can't see this mattering in
winemaking. I know beer makers are very selective but you are drinking
that in 3 weeks at times.

Enjoy that barrel, I almost bought another this year.

Joe

> In my opinion, a lot of the hype about how the yeast affects the flavor is
> pure bunk. It IS very important, however, to select the wine yeast that
> will work best for you at the temperature you will be fermenting. For
> example, if you are fermenting outside with the temperature in the 40s 50's
> then a Pasteur Red will not work very well. Look at charts for the
> operating range of the various strains.