Issue link: https://read.dmtmag.com/i/620640
Like many aspects of winemaking, tried-and-true methods of sanitation that have worked for centuries are employed side-by-side with newer tools that have all but eliminated the risk of losing a barrel or a barrel-aged wine to spoilage by Brettanomyces. Maintaining barrels throughout their useful life in the winery begins from the moment they arrive swathed in shrink wrap to their final fill before being sold or upcycled. alk with a dozen winemakers and you will be given a dozen different "recipes" for barrel sanita- tion protocols. But there is one thing they will all agree on: Neglect is a certain route to trouble in the cellar. Methods for preparing new barrels for use vary widely depending upon the winemaker's intention for the finished wine, so it is helpful to look at protocols designed with a specific wine style in mind. Prevention is the cure for what ails a barrel Prevention is the cure for what ails a barrel Barrel Savvy BY DEBORAH PARKE R W ONG Some winemakers will leave new barrels in their shrink wrap to help maintain moisture until they are put into use. Bar Bar el el Some into use. 7 2 V I N E YA R D & W I N E RY M A N A G E M E N T | J a n - F e b 2 016 w w w. v w m m e d i a . c o m