54 WINES&VINES April 2018
OAK BARREL ALTERNATIVES
Oenosylva offers a range of
œnologic oak products sourced
from the most prestigious forests
in France. All of the products
are manufactured from stave-quality
oak that has been naturally
seasoned in the open air.
Oenosylva products are finely
calibrated to provide the perfect
organoleptic contribution of oak
during the winemaking process.
A range of proprietary techniques
and three consistent toasting
methods give the wine a subtle
range of aromas.
Office:
1285 Foothill Blvd
Cloverdale, CA 95425
Ph: (707) 224-2377
Fax: (707) 224-2390
www.oenosylva.com
rels, the use of oak alternative
products is going to become the
preferred method of production
based on the cost of production
for most wines. This will be
driven by price points that need
to be met so winemakers can
provide a good product at a rea-
sonable price. Improvements in
technology will match or even
improve on the function of tra-
ditional barrels.
It will certainly take longer for
producers of wines at the upper
end of the price spectrum to
openly embrace oak alternative
products and production tech-
niques. In the meantime, using
oak alternatives in wines can im-
prove flavor components so more
consumers can enjoy increasingly
well-made wines.
Richard Carey, Ph.D., is a wine consul-
tant in Lancaster, Pa., and owner of Ta-
manend Wine Inc.
Oak alternatives such as powder and chips are often added during fermentation.
DÉKÁNY
ZSOLT
