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NEW NORMAL

Opus One, Oakville, California

WHERE WINE MEETS WOOD

This crisis manual is not about wine production technology, but about its eco-
nomy and communication. Nevertheless, we want to offer one short chapter
devoted to the fermentation and maturation of wines in wooden barrels. It is
not intended for those of you who have known it for a long time, and your bar-
ricaia is full of hundreds or thousands oc regularly racked barrels. It is inten-
ded for small producers, newbees who are thinking about wood, for example,
but are in doubt if it is not too late, if the massive wave has not disappeared.

There are many articles in the literature and as „Family Silver“ of California. The brothers
on the Internet about the influence of wood Giuseppe and Pietro Simi had traveled from
on wine maturation. We are pleased to have Tuscany, Italy, to California for the Gold Rush
found a contentually correct, reasonably pro- and by 1876 founded Simi Winery and started
fessional and relatively short text on the web- making wine. Today you can taste the taste of
site of the U.S. Department Of Agriculture Sonoma County in their cozy tasting room.
Forest Service, prepared by the SIMI Winery They have had extensive experience using
technologist. barrels for 145 years (and it‘s well known on
The following summary originated in one of their wines)!
the Sonoma Valley wineries, we can consider Thanks for courtesy!
Simi Winery, Sonoma, California
OAK AGING AND WINE
Most of us know that the majority of fine wi-
nes are aged in oak barrels. But why? What are
the advantages? Are there any disadvantages?
Are there different kinds of oak? Why are they
different? What do these differences mean?
After fermentation is completed and wine is
racked several times to remove the largest so-
lids, the young wine is usually rough, raw and
“green” and needs to settle for a period of time.
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