Issue link: http://winesandvines.uberflip.com/i/480754
April 2015 WINES&VINES 37 OAK BARREL ALTERNATIVES The 17mm staves come in packs of 40 and provide for long and gradual extraction of the aromatic and flavor compounds of the wood to ensure an "elegant oak profile that's always in respect of the fruit and varietal characters." Bioulou said the stave is available in two convection toasts, medium and medium-plus. Pronektar recommends 0.5 to 1.2 staves per hectoliter for white wines during primary fer- mentation as well as lees contact and 1 to 2.5 staves per hectoliter for reds from the start of malolactic fermentation through aging. Creative Oak, the barrel alternatives com- pany of Cork Supply USA, introduced two new toasts for its line of convection-toasted prod- ucts that include barrel inserts, tank bags con- taining "squares" or "bricks" and tank staves. The new "extreme caramel" toast provides a "shot of pure caramel (and) gently browned raw sugar." The other new flavors are "vanilla" and "extreme vanilla." Cork Supply USA global brand marketing manager Jonathan Jewell said the precise tem- peratures of the company's convection ovens enable it to focus on and isolate particular aromas, giving winemakers products that can provide very specific flavor components to their wines. The winemaking products division of BSG in Napa, Calif., offers the Toasted Oak line of chips. BSG's sales manager Doug Manning said the company has introduced a "heavy fire" toast to its lineup of chips and staves. Xtrachêne introduced two fire toasts for its Stick 22-90, which is the same width of a barrel stave to provide more balance and volume, as well as square shape to provide 40% more extraction, according to the manufacturer. The new "Terroir" toast is designed to provide "complexity and elegance" while also extend- ing boosting the mouthfeel and finish of a wine. Xtrachêne's new "Quattro" toast combines a light convection oven toast that's finished with fire to feature more "pastry" aroma notes of toffee and warm bread with smoky charac- teristics. For more information contact your sales representative or email us at info@seguinmoreau.com Xtrachêne is now offering its Stick 22-90 in a "Terroir" toast. BSG Wine Division introduced new "heavy fire" toasted oak chips and stave inserts. Pronektar's new Nektar Exclusive staves are for long aging.