The Oak Barrel

+61 (0)2 9264 3022 152 Elizabeth St
Sydney, 2000
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Wine Tastings Wine Accessories Corporate Liquor Supply Fine and boutique wines

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The Oak Barrel on Snooth

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  • Sauvignon Blanc will always keep you guessing. On the one hand it is capable of making a wine that can boast ethereal grace and complexity, yet on the other it can be raw, green and aggressively unbalanced. It is a simple case of the have’s and the have not’s: Those that have the right soil (poor), the right climate (cool) and the passion (low y... Read More

    From the article The Dr. Jekyll and Mr. Hyde of Wine Grapes: Sauvignon Blanc


  • Wine experts in France's Alsace region went all-in this past week and transferred a wine made in 1472 from one barrel to another. That's right; 1472. “The 1472 Alsace white wine has been kept in the historic cellars of the Hospices de Strasbourg since its harvest over five centuries ago,” an Agence France Presse (AFP) wire story reported today. ... Read More

    From the article Alsace Wine: I'll See Your 2013 Vintage And Raise You 500 Years


  • There’s nothing more comforting and warming on a cold winter evening than a roaring fire and a full-bodied, robust red wine – one with a bit of oomph.  The frigid season ushers in hearty, meaty dishes with bold flavors that require wines equally as bold and assertive. While I can go down the list, the first four chest-thumping, macho grape varie... Read More

    From the article Robust Red Wines to Enjoy This Winter


  • Whether for financial purposes or pure pleasure, wine investing is a hit among those with the resources to procure precious vintages.  This past week, United Kingdom-based news agency BBC gave seven tips about wine investing, an arena which is, according to reporter Oliver Pickup, “one of the best performing asset classes of the last 20 years.” ... Read More

    From the article A Wine Investment: BBC Gives 7 Tips


  • I  suggested PN because I have one someone gave me and I have to get rid of it. Re-gift?I was also going to say that weather had to be the number one factor, but Jon has a point. So if it's what is in the hands of the winemaker only, I would say first thing is site selection. Then grape selection. Plant Riesling in Puerto Rico? Probably not.But ... Read More

    Forum post in the topic All about Oak


  • Mark - barrels are a whole subject unto themselves. The go-to guy for info about them is Mel Knox, who has been selling them for years. Another guy is Alvaro Palacios, who sold them for a while before he became famous in Priorat.But briefly, barriques are relatively small barrels. Many people use them to refer only to "Bordeaux" style barrels, w... Read More

    Forum post in the topic All about Oak


  • Mark, I am partly responsible for the confusion because earlier (like, three years ago) I used barrique generically to mean "barrel," which is the translation but not the connotation.  Barrique are smaller barrels, 225 liters (60 gallons) used in Bordeaux.  You can get barrels with the same dimension made with American oak, but barrique almost a... Read More

    Forum post in the topic All about Oak


  • I'm kind of glad this one came back to life as I was checking in for the first time in a while.  I've learned a lot more on the barrel front during my travels. Especially in Piedmont, where barrels (botte v. barrique, to be more precise) occupy a lot of mental and emotional real estate.  Most of the traditionalists won't put their Barolo in new ... Read More

    Forum post in the topic All about Oak


  • So in reading this back, Greg's point about introducing some level of oxygen to the wine through barrel aging is pretty important. If the same benefits can be had or imparted from neutral barrels, what are the advantages in new oak? Mainly on how it affects the flavor or does new oak make wine significantly more ageable than neutral barrels? Gra... Read More

    Forum post in the topic All about Oak


  • New oak doesn't make wine more ageable. Some of the most age-worthy wines in the world are made and aged in barrels that may be far older than you and I. It's the mechanical properties of the oak that matter, mostly the micro-oxygenation. A little oxygen turns out to be an OK thing. A lot of it ruins your wine.The idea of adding flavor with oak ... Read More

    Forum post in the topic All about Oak


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