Barrel-Fermented

Used to describe a wine—usually a white—that has undergone FERMENTATION in small oak barrels as opposed to in more neutral large casks, cement vats, or stainless steel tanks. Fermentation in a small barrel can impart a richer flavor and creamier texture to some wines, though these characteristics may be acquired at the expense of the wines’ FRUIT. To mitigate against too intense a barrel-fermented character, winemakers can use older barrels, and/or ferment only a portion of the wine in barrels and then BLEND this portion with wine that has not been barrel-fermented.

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