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50 WINES&VINES April 2017 OAK BARREL ALTERNATIVES deep transformation of compounds and leav- ing the other side virtually untoasted," he said. "We're seeing more elegant flavors with much better integration." Cuvee 4 staves provide more red, dark fruit flavors with a touch of vanilla and spice and are similar to a new American oak barrel. Cuvee 5 is more like a new French oak barrel and accentuates aromas while adding spice and toast plus tannic structure. Extraction time takes about four to six months. The new XL Stave by Nadalie Oak Add Ins are about 3 feet long and best suited for longer tank aging of up to 18 months. The staves come in bundles of 10 and are made with 24-month-aged French oak. A unique toast helps accentuate aromatics with an aromatic finish and provide better integration overall. Nadalie also has expanded its range of toasts for its alternatives that are suited for white wines. The "spicy" and "fruity" toasts are most similar to the cooper's Perle Blanche bar- rel. Director of sales Vincent Nadalie said for the fruity toast the alternatives are pulled out of the oak-fired toasting oven, then sprayed with water to release smoky notes and put back in to dry. The spicy toast is similar but at higher temperatures. Mineral and blond toasts are closest to the barrels by Marsannay, which is owned by Nadalie. Many of the latest barrel alternative prod- ucts were released during this year's Unified Wine & Grape Symposium. Chik Brenneman, faculty winemaker at the University of Califor- nia, Davis, led a tour highlighting innovations in oak barrel alternatives and stopped at sev- eral of the tradeshow booths of suppliers. He said he was struck by the diversity of products on the market, but with range of options comes an even greater need to con- duct extensive trials to ensure each type of alternative product provides the desired effect on a particular wine. "They all have really good applications, and I know a lot of wine- makers using them to great success," he said. "They're getting more diverse but are very specific in how the product can be used. In that regard, they may or may not work for a particular wine." JOIN NOW AND SAVE! Member registration fees are significantly lower than non-member fees. Apply online! 68 n a t i o n a l c o n f e r e n c e s i x t y e i g h t h s c i e n c e a p l a t f o r m f o r p r o g r e s s 68th ASEV National Conference Visit our website for updates on the 2017 program. www.asev.org | 530-753-3142 American Society for Enology and Viticulture June 26– 29, 2017 Hyatt Regency Bellevue Bellevue, Washington USA I N C L U D E S : n New Understandings in Wine Oxidation Chemistry Symposium n Merit Award Presentation – Dr. Andrew Walker, University of California, Davis n Extension Distinction Award Presentation – Mr. Larry Bettiga, University of California Cooperative Extension, Monterey County n Keynote Presentation on Smoke Taint – Dr. Mark Krstic, Australian Wine Research Institute n Honorary Research Lecturer – Dr. Alan Lakso, Cornell University, New York "They all have really good applications, and I know a lot of winemakers using them to great success." —Chik Brenneman, University of California, Davis