Issue link: http://winesandvines.uberflip.com/i/210765
BARRELS by French consumers. "They are a result of a new trend in France, where you've got a lot of young consumers that aren't really buying the 'I want to buy a wine and lay it down for 20 years,'" he said. The Gradual Toast involves a longer toast time, but with steadily increasing temperatures. According to information by Vicard, the toasting begins at about half the temperature of regular toasts but then increases to the same temperature through a series of intervals. The toast is offered in three levels: Gradual 160, Gradual 170 and Gradual 180. The Gradual 180, for example, eventually reaches the same temperature of a traditional medium toast, but the toasting process takes twice as long and the starting toast temperature is far cooler. Because Vicard toasts barrels with a computer-controlled, automated system, the cooper claims it can offer exceptionally precise toasting temperatures. The grad- Coopers are offering new toasting techniques, temperatures and protocols to create barrels that meet winemakers' specific needs. 2 BARREL STEAMING MACHINE ual increases in temperature and longer toasting times also impart notes from the entire spectrum of oak flavors, Chappell said. As toasting temperatures increase, Chappell said flavors shift from vanilla to mocha, furfural and eventually charcoal. "If you do this gradual toast, you're kinda going to get all of those," he said. But because the toasting doesn't stay at one constant temperature for the entire process, the toast doesn't offer all of the sensory characteristics from a particular toast type. While offering more complexity, Chappell said the toast flavors are subtler. The Chauffe Blanche toast is the lowest temperature toast offered by the cooper and is intended to produce a barrel with minimal notes of smokiness, charcoal and furfural. Chauffe Blanche toast barrels are meant for light-bodied red or white wines that could benefit from some structure to highlight their fruit, Chappell said. Patent # 7357069 AUTOMATED STEAMING! Inspired Design Our spirals made from Premium, American or French Oak deliver 100% new barrel flavor (8 months) in as little as six weeks. Now you can boast authentic oak flavor using neutral barrels or tanks – with rapid, ! W NE controllable and predictable results. www.InfusionSpiral.com (800) 201-7125 West Coast–New York–Texas Len Napolitano (805) 712-4471 len@thebarrelmill.com Four toast levels Economical Sustainable Time-saving 2 & 4 Barrel Washing • 2 & 4 Barrel Steaming Barrel Processing Lines • 1/2 Ton Bin Washing Systems 35 lb. Picking Lug Washers • Custom Cellar Equipment 1650 Almar Parkway, Santa Rosa, CA 95403 P. 707-573-3150 F. 707-573-3140 www.tombeard.com E. jmendoza@tombeard.com 52 W in e s & V i ne s D EC E M be r 20 13