Barrel Aging White Wine
Although most white wines are not aged in oak barrels, certain varietals have an affinity for this process. Chardonnay and Pinot Blanc take particularly well to French oak. Barrels made in the traditional American style would overpower these wines.
The Importance of Barrel Aging White Wine
Most of these wines were fermented in the same barrels, often aged “sur lie” meaning they are left in contact with the dead yeast cells. Wines aged sur lie have a bready, yeasty flavor to them that can also be detected on the bouquet.
Some winemakers stir the lees in a process called “battonnage.” The bacteria that cause malolactic fermentation consume these dead yeast cells and convert tarter malic acid to smoother lactic acid.
White wine aged in oak barrels will slightly oxidize, making the core a little darker and the rim a bit orange-brown. Barrels can also be toasted to impart additional flavors into the wine.
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