How do Concrete Eggs differ from Oak Barrels for the purpose of aging wine?
When it comes to aging wine, there are many different vessels that winemakers can use to impart unique flavors and textures to their wines. Two of the most popular options are concrete eggs and oak barrels. While both of these aging vessels can produce excellent wines, there are some key differences between them that can impact the final product.
Concrete Eggs
Concrete eggs are a relatively new addition to the world of wine aging. These egg-shaped vessels are made from concrete, and their unique shape allows for the wine to naturally circulate during the aging process. This circulation can help to create a more uniform temperature throughout the wine, which can lead to more even and balanced flavors.
Concrete eggs are also neutral vessels, meaning that they don’t impart any additional flavors or aromas to the wine. This allows the natural flavors of the grapes to shine through, without any interference from the aging vessel.
Concrete eggs are often used to age white wines, such as Chardonnay and Sauvignon Blanc. These wines are known for their crisp acidity and bright fruit flavors, and aging them in concrete eggs can help to enhance these characteristics. Concrete eggs can also be used to age red wines, although this is less common.
Oak Barrels
Oak barrels have been used to age wine for centuries. These barrels are made from oak wood, which imparts unique flavors and aromas to the wine. The type of oak used can vary, with French oak and American oak being two of the most popular options.
During the aging process, wine is exposed to the oak wood, which can impart flavors of vanilla, spice, and toast. The size of the barrel can also impact the final product, with smaller barrels leading to more concentrated flavors and larger barrels leading to more subtle flavors.
Oak barrels are often used to age red wines, such as Cabernet Sauvignon, Merlot, and Pinot Noir. These wines are known for their complex flavors and aromas, and aging them in oak barrels can help to enhance these characteristics.
Differences Between Concrete Eggs and Oak Barrels
One of the biggest differences between concrete eggs and oak barrels is the impact they have on the wine’s flavor. Concrete eggs are neutral vessels, meaning that they don’t impart any additional flavors or aromas to the wine. This can be beneficial for wines that are meant to showcase the natural flavors of the grapes.
Oak barrels, on the other hand, can impart unique flavors and aromas to the wine. These flavors can range from subtle hints of vanilla and spice to more pronounced flavors of toast and smoke. This can be beneficial for wines that are meant to have a more complex flavor profile.
Another difference between concrete eggs and oak barrels is the texture of the wine. Concrete eggs allow for natural circulation of the wine during the aging process, which can help to create a more uniform texture throughout the wine. This can lead to wines that are more balanced and even in flavor.
Oak barrels, on the other hand, can lead to wines that have a more textured mouthfeel. The tannins in the oak wood can help to create a more structured wine, with a firm tannin backbone that can help the wine to age gracefully over time.
Which Wines are Aged in Each?
Concrete eggs are often used to age white wines, such as Chardonnay and Sauvignon Blanc. These wines are known for their crisp acidity and bright fruit flavors, and aging them in concrete eggs can help to enhance these characteristics. Concrete eggs can also be used to age some red wines, particularly those that are meant to showcase the natural flavors of the grapes.
The shape of the vessel can also impact the aging process. Concrete eggs are shaped like an egg, which allows the wine to circulate naturally during the time in egg. Due to the hard corners on the end of the wine barrel, on the top and bottom, the oak wine barrel is less condusive to natural circulation.
Oak barrels are often used to age red wines, such as Cabernet Sauvignon, Merlot, and Pinot Noir. These wines are known for their complex flavors and aromas, and aging them in oak barrels best suits them.
In conclusion, white wines seem to benefit the most from concrete egg aging, while red wines seem to be more appropriately put into oak barrels which impart flavor and structure to the red wine.–Robert Menendez
