February 17, 2003
2002- Topped off barrels
I topped all of my wines today. They only needed minimal topping. I selectively tasted a couple of barrels. The Dutton Ranch Pinot in the new French barrel, are evolving beautifully; vanilin, clove, nutmeg are appearing and lifting the nose. In the next couple of weeks, I will send samples to the Wine Lab. They will test: Alcohol %, Total Acidity (TA), pH, Free SO2, and volatile acidity.
Why do barrels get "topped off"?
Topping is necessary to ensure minimize the airspace (sometimes called "headspace"). in a barrel. Wine is added to containers, such as oak barrels, to replace liquid that has evaporated. This typically happens every 2-3 weeks. The French term for this procedure is ouillage.
Topping is necessary to ensure minimize the airspace (sometimes called "headspace"). in a barrel. Wine is added to containers, such as oak barrels, to replace liquid that has evaporated. This typically happens every 2-3 weeks. The French term for this procedure is ouillage.
Posted by Sasha on February 17, 2003 08:34 PM