The Bordeaux Barrel: Craftsmanship and Tradition
The Bordeaux barrel is crafted at the historic Demptos cooperage in Saint-Caprais-de-Bordeaux. Significant attention is given to its distinguished design and wood selection, using oak from trees often over 200 years old. After a minimum of two years of drying and planing, only the best staves are chosen for the barrels. A notable feature is the chestnut hoops, surrounded by colourful weaves made using age-old techniques. This iconic appearance is linked to technical constraints faced by early coopers; before the invention of hydraulic presses, softer chestnut wood was used for hoops, requiring more of them to hold the barrel together. Chestnut was also valued for its protective qualities, as insects attacked it before oak. These rings provided the added advantage of rolling barrels without damaging the staves or floor.
Bordeaux vs. Burgundy Barrels
Bordeaux barrels, also known as barrique, have some distinct differences from Burgundy barrels. The head of a barrique measures 54.6 cm, while a Burgundy barrel’s head is 58.4 cm. Bordeaux barrels hold 225 liters, whereas Burgundy barrels can hold 228 liters. Although the volume difference may seem minor, it impacts the wine’s interaction with the barrel. Burgundy barrels have a slightly larger internal surface area, potentially imparting less intense and more balanced flavors to the wine. Some believe this results in a softer, rounder taste that benefits even Bordeaux-style blends.
Burgundy: The Best Source of Barrel Wood
Burgundy remains the premier source of barrel wood. The region’s ancient Gauls initially made barrels from large oak trees, a practice that continues today, providing valuable raw materials for cooperages. Originally, barrels were used for transport, not for ageing. However, in modern winemaking, the length of time the wine spends in barrels is crucial for developing the character experienced by the drinker. Oak’s aromatic properties contribute to wine flavour, but it must be used judiciously—overuse is a common pitfall. In the U.S., many people have become accustomed to strongly oaked wines, often misattributing the flavour to the Chardonnay grape. Even seasoned tasters sometimes confuse the impact of excessive oak, so it’s easy to see why casual drinkers might too. This has led to a demand from some wine merchants for more heavily oaked wines to meet consumer expectations.
Roger Capitain, a renowned Burgundy winemaker, notes that oak is to wine what salt is to soup—a little enhances the flavour, but too much ruins it. While this seems simple, it’s frequently overlooked. A further insight is that poor-quality wine cannot be turned into great wine just by adding oak; the wine’s inherent quality and character must complement the wood. New oak’s powerful flavours should only be used for a portion of the harvest.
The Burgundy Bottle
The Burgundy bottle, with its gently sloping shoulders and pear-shaped body, is used worldwide for wines made from Burgundy grapes (Pinot Noir and Chardonnay) and other varieties like Syrah, Grenache, and Chenin Blanc.
The Bordeaux Bottle
A wine bottle’s distinctive parts – the head, neck, shoulder, body, and base – allow each type to be identified and distinguished. The Bordeaux bottle comes in various forms but is designed to simplify horizontal storage and ageing. While it can be made from different colours of glass, green (antique) is the most common. Darker glass tones like black, caramel, or green are used to protect the wine from light, enhancing preservation. The Bordeaux bottle’s defining feature is its pronounced shoulders, which help collect sediment at the base. It is most often used for wines made from Cabernet Sauvignon, Merlot, and Cabernet Franc.
