Toasting.
The toasting of oak barrels is a nuanced process that significantly influences the flavor, aroma, and mouthfeel of the final product. The careful control of temperature and duration during toasting allows winemakers to achieve a desired balance of sweetness, spiciness, and other complex flavor profiles. Selection Albert barrels are available in different toasting profiles to add structure, complexity and mouthfeel to the whole palate.
Long and low
The application of heat to the oak allows it to penetrate deep into the wood. This process is essential for extracting flavors and compounds from the oak that contribute to the overall profile. The lower temperature mentioned suggests that the process doesn't reach the point of burning the wood, but it is sufficient to caramelize the sugars present in the wood. This adds sweetness and complexity. The toasting process softens tannins, reducing their astringency and creating a smoother, more balanced flavor. It contributes to the overall mouthfeel by adding volume to the mid-palate. This enhances the body of the wine, creating a more rounded and satisfying taste experience.
Medium long
The higher temperature during deep toasting promotes the development of compounds that contribute coffee and mocha flavors to the wine. These can include roasted, chocolaty, and coffee-like notes, adding a layer of complexity to the wine. The increased interaction with the wood imparts a fuller body to the wine, creating a sense of volume in the mouthfeel. The robust flavors extracted from the oak complement the characteristics of many red wines, adding depth and complexity. The resulting coffee, mocha, richness, and volume are well-suited for red varietals, enhancing their overall sensory experience.
Hot and fast
Superficial toasting involves exposing the surface layers of the oak to high heat without deeply penetrating into the wood. This method is chosen to impart specific flavors while preserving the structure of the wine. This structure is often described as providing a framework for the wine, giving it balance, longevity, and the ability to age gracefully. The interaction between the superficially toasted oak and the wine leads to the extraction of rich flavors, including those reminiscent of dark chocolate. This can add complexity and depth to the wine, enhancing its overall flavor profile.
