'Image' Post | By VicePrez on January 27, 2012
It looks like we will be back at PSV in Calabasas for our Annual Pruning Clinic on February 4! Details soon.
dave
Should I top my barrels regularly?
The short answer is: No. Only top when you open the barrel, for instance when you sample or rack.
But, but, but won’t the wine be ruined by the air in the headspace if I don’t top regularly?
No, there is no oxygen in the headspace that forms in a sealed barrel.
“The ullage that develops over the wine as liquid escapes through the wood is not a source of spoilage. It contains no oxygen.
“Thus, filling the ullage space (topping) is necessary only when air enters the barrel during wine sampling or racking.
Only with very long aging, as in brandy, is it likely that the ullage will become sufficiently large that the wood above the space will dry. During drying, shrinkage of the wood will permit the ingress of oxygen. Even here, this is most likely to be between, rather than through, the staves.”
Ron S. Jackson
Wine science: principles, practice, perception
This concept, that the head space above the wine in the barrel, is not “air” and does not contain oxygen and does not spoil the wine, an be a tough one to wrap your head around.
Here’s how it works…
Liquid wicks its way out of the barrels through the staves by the force of capillary action, the same way water wicks its way up to the leaves on top of the tallest trees.
In a barrel sealed by a bung this wicking action creates a forceful vacuum, which, at first, compresses the barrel itself. After the barrel is compressed to its maximum extent, air is then drawn into the barrel and into the wine by the force of the vacuum. Once this vacuum is formed, air is drawn into the barrel at a constant rate, regardless of the level of the wine inside the barrel.
The air that is drawn into the barrel percolates through the wine in a process called “micro-oxygenation.” (Micro-ox does all sorts of beneficial things to yourbwine, which is a whole ‘nother topic in itself.)
During this micro-ox process all the oxygen in this incoming air is bound-up bythe wine and/or the SO2 in the wine, which leaves only the non-bound, non-oxygen, gases remaining to form the headspace in the barrel.
Therefore, the headspace in a sealed barrel contains no oxygen and does not cause wine spoilage. In fact, when you top, you introduce air/oxygen into the headspace.
So when you do open a barrel for sampling/racking, make sure you top up the barrel to the very tip-top of the bunghole such that wine spills out when you insert the bung. That way you know there is no air/oxygen remaining from when you opened the barrel.
Our 2011 Holiday Cellar-bration was another terrific event. Thanks to Jill Crudup and the Cellar-bration committee for all their hard work!
Veep Mike Holland, 2012 President Matt Lester, 2011 President Robert Crudup
So I may have overdone it at the January planning party by trying set the whole year’s agenda. However, I thought it brought to mind all the possibilities of a great year to come. Then, I immediately thought, there is definitely a word of the month: ”Volunteer.” We will need many Cellarmasters to come together to make this year a monumental one. We will need hosts for planning parties; hosts for Derby Day; committees for an UNbus trip or two, a whole slew of people for the competition, and of course, the Cellar-bration party. So please open your minds, hearts, and homes and volunteer!
February should be a little busy with pruning being the main focus. We will have a pruning demonstration at the meeting, as well as a pruning clinic on Saturday, February 4th at 10:00 a.m. to teach you how to prune like a pro – see flyer for more details. If you don’t have a vineyard, pruning is still of great importance to you. Pruning knowledge helps you look at the care done at a vineyard and may help you make a more informed decision when sourcing grapes. So don’t miss out!
See you at the February meeting!
Vidal Blanc is a hybrid of Ugni Blanc (vinifera) x Rayon d’Or (French American hybrid) and was developed by French breeder, Albert Seibel.
The grape can be made into a bone-dry, steely wine for fish, a barrel-aged wine reminiscent of a Fumé Blanc, or an ice wine that can rival the best dessert Rhine wines produced in Germany.
Flavors: Vidal Blanc is fruity with grapefruit and pineapple aromas and floral characteristics.
Color: The white grapes have large clusters of thick-skinned berries.
Notable regions: Northeastern US and Canada. Finger Lakes of New York State, many Mid-Western States, the Niagara Peninsula and as well as Ontario, Canada.
Viticulture: Vidal blanc is well suited to cold climates The grape is a mid-season ripener and has the ability to produce a good crop even with secondary buds.
Wine making: Vidal Blanc is one of the most versatile varietals in North America. It is used in a wide range of styles from light and crisp
with high acid to off-dry. It is used to make many late harvest dessert wines because its tough outer skin makes it adaptable to ice wine
and it’s acidity makes a good partner with wines containing residual sugar.
Food pairings: Vidal Blanc is a versatile white wine suitable for many cuisines including shellfish, salads, fruit and cheese platters, chicken dishes and vegetarian fare.
http://wine.appellationamerica.com/grape-varietal/Vidal-Blanc.html
Hi Dave,
I am in the process of making my first mead. I used
honey and water to make a 23 Brix batch (adding
only about a teaspone of Super Super Food). So
far, after 2 1/2 days, the yeast has reduced the Brix
by only 3; it’s down to about 20 Brix now. That’s a
lot slower than I’m used to with plain sugar. Is this
pace of fermentation normal for mead? I’m using
Cote de Blancs for my yeast.
- John Weisickle
Hi John!
Meads are known for slow and steady fermentation, so
just kick back and wait. Some stronger meads can take
*months* to go dry, even with a more aggressive yeast
than C
