That's crazy , i'm definitely gonna try it , nice video Garry , in sure that you're gonna skyrocket subscribers in no time , your content is so good man
The main difference between oak chips and barrels aside from cost is barrels expose the wine to a very small amount of oxygen over a gradual period of time, maturing and softening the wine while gently integrating flavors and tannins (when new or used only a few times). Oak chips cannot recreate this effect exactly, even if they do impart flavor and some tannin into wines.
Micro-oxygenation with chips is common practice nowadays, a lot of low to mid tier winemakers swear by chips or staves with oxygenation over barrels arguing it is incredibly hard to tell the difference and is in the end beneficial to the consumer. I believe there is a difference myself but oxygen is not the reason unfortunately
I think time itself is an important factor here. Woodchips can speed up the release of tannin and vanillin from the oak but it doesn't affect other processes that happen in the wine as it matures.
Yes, micro-oxygenation combined with wood chips or staves can mimic the effect of barrel aging to an extent, but I don’t think it’s an absolute substitute. If it were, producers of premium and super premium wines certainly wouldn’t choose to spend and tie up money in barrels and lengthy maturation periods just to keep up appearances when they can charge the same high bottle prices and reap larger profits. The gradual aging and exposure to oxygen changes wines in a way that can’t be accelerated, just as there are no surefire shortcuts to creating the maturity that comes from long bottle aging. I’d further expect that chips/staves with micro-oxygenation would not recreate the effect of barrel-fermentation and its ability to integrate oak flavor compounds and tannins more seamlessly into wines than simply aging them in oak after fermentation in tanks or other vessel types.
@@MadAuralSkills Of course its not an absolute substitute, I just wanted to bring more nuance to the idea that the main difference is oxygen exposure because that is also one of the variables that winemakers who use chips also can play with. I think it is more likely that the difference in flavour comes from many small factors like oak quality, seasoning, length of oxidative or non-oxidative maturation, extraction rates from chips vs barrels etc. The other obvious fact is the quality of the juice tends to be higher if when the winemaker is planning to invest time and money into oak maturation. I also don't believe that the same ratio of flavour compounds get extracted from chips compared to barrels or staves, likely leading to a slightly higher extraction of harsher bitter compounds. This is all speculation on my part combined with some things my teachers told me offhand. I'm honestly quite interested in this topic now, will probably read some studies about this. I will be glad to come back to you with any interesting findings :)
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That's crazy , i'm definitely gonna try it , nice video Garry , in sure that you're gonna skyrocket subscribers in no time , your content is so good man
Fingers crossed!
Wow man, your quality of production for the number of subscribers is extremely good. Just subscribed. I'm pretty sure you can go to 800K subscribers.
Thanks a lot! Cheers
Love this channel keep up the good work
Good work..Thanks for the insights!
The main difference between oak chips and barrels aside from cost is barrels expose the wine to a very small amount of oxygen over a gradual period of time, maturing and softening the wine while gently integrating flavors and tannins (when new or used only a few times). Oak chips cannot recreate this effect exactly, even if they do impart flavor and some tannin into wines.
Micro-oxygenation with chips is common practice nowadays, a lot of low to mid tier winemakers swear by chips or staves with oxygenation over barrels arguing it is incredibly hard to tell the difference and is in the end beneficial to the consumer. I believe there is a difference myself but oxygen is not the reason unfortunately
I think time itself is an important factor here. Woodchips can speed up the release of tannin and vanillin from the oak but it doesn't affect other processes that happen in the wine as it matures.
Yes, micro-oxygenation combined with wood chips or staves can mimic the effect of barrel aging to an extent, but I don’t think it’s an absolute substitute. If it were, producers of premium and super premium wines certainly wouldn’t choose to spend and tie up money in barrels and lengthy maturation periods just to keep up appearances when they can charge the same high bottle prices and reap larger profits. The gradual aging and exposure to oxygen changes wines in a way that can’t be accelerated, just as there are no surefire shortcuts to creating the maturity that comes from long bottle aging. I’d further expect that chips/staves with micro-oxygenation would not recreate the effect of barrel-fermentation and its ability to integrate oak flavor compounds and tannins more seamlessly into wines than simply aging them in oak after fermentation in tanks or other vessel types.
@@MadAuralSkills Of course its not an absolute substitute, I just wanted to bring more nuance to the idea that the main difference is oxygen exposure because that is also one of the variables that winemakers who use chips also can play with. I think it is more likely that the difference in flavour comes from many small factors like oak quality, seasoning, length of oxidative or non-oxidative maturation, extraction rates from chips vs barrels etc. The other obvious fact is the quality of the juice tends to be higher if when the winemaker is planning to invest time and money into oak maturation. I also don't believe that the same ratio of flavour compounds get extracted from chips compared to barrels or staves, likely leading to a slightly higher extraction of harsher bitter compounds. This is all speculation on my part combined with some things my teachers told me offhand. I'm honestly quite interested in this topic now, will probably read some studies about this. I will be glad to come back to you with any interesting findings :)
@@itsmederek1these practices lead to unbalanced and lifeless wines. Hard, but far from impossible to detect.
Gotta change up (and press) that shirt!
Is Wset 3 a sommelier exam though?
Yes, it is
I enjoy your videos, but could you please practice pronouncing "sommelier"? It currently sounds like you're referring to something entirely different.
I'll do my best)