Oak and wine were made for each other. The wood and how it is treated introduces flavors compounds and textures. Oak barrels allow slow oxygenation, which engenders complexity and depth.

But not just any barrel — a foudre. A foudre is a massive wooden vat that impacts and preserves the overall taste of the wine. Making a foudre starts with French oak, a tightly grained wood that ...

When it comes to aging wine, the barrel is as important as the timing. When it comes to barrels, oak is the undisputed king. Join Dr. Susan Ebeler, professor of Viticulture and Enology at UC Davis as ...

Making a barrel by hand is a precise science. And one family business in southern Spain has been perfecting the process since 1975. Tonelería Herfe makes thousands of artisanal wooden barrels for ...

The ‘Barrel House’ is an architect-designed property that does what it says on the tin: the house is built from two genuine redwood wine barrels stacked on top of each other. In their past ...

In the 19th and 20th centuries, wine was almost exclusively fermented and aged in wood vessels made from oak, acacia, and other woods, which imparts tannin for structure, flavors of cinnamon and ...

Quintaliza spends two months in a used oak barrel, like a typical reposado. However, it then ages three months in coffee-washed barrels. The final reposado picks up flavors from both wood and coffee.

The great-grandson of John Spedan Lewis who was also the partnership’s former chief finance officer has joined Oak Furnitureland, Retail Week can reveal. Oak Furnitureland has defied ongoing ...

Phosphoribosylanthranilate isomerase (PRAI) and indole-3-glycerol phosphate synthase (IGPS) are distantly related α/β-barrel enzymes that catalyze successive steps in tryptophan biosynthesis.

Sign up for Wine Spectator’s Free Email Newsletters and stay up-to -date with all things wine.