Talk:Oak (wine)

message: First of all, ATIBT (Association Technique Internationale des Bois Tropicaux) and CIRAD do not even mention true acacia as a possible type of wood for barrel fabrication in their manual (see page 72 "tonnellerie" https://www.atibt.org/wp-content/uploads/2016/12/ATIBT-GUIDE-FR-web.pdf ), instead they mention Iroko, Movingui, Pao rosa and a few others as African species which could possibly be considered as alternatives to traditional woods used in barrel making. Also, in French, "acacia" is erroneously but very widely used to designate robinia pseudoacacia, whose correct common name in French is "Faux Acacia" and or "Robinier". Despite the name confusion, the erroneous term is often used commercially, for example with honey harvested from Black Locust flowers, under the name "miel d'acacia",the same flowers being used in the French dessert "beignets d'acacia". Check this wine barrel maker, "Tonnellerie Rousseau, Père & Fils" http://www.tonnellerie-rousseau.fr/activites who mentions briefly the common misleading term "acacia" and later corrects it when describing the correct name of the wood "Robinier Faux Acacia". Check this wine barrel maker , Jean Thoulouse, who uses the incorrect but somehow commercially accepted term "acacia" http://www.barriques.fr/#three , see in the background the photo of the trees: black locust. The company explains that already in literature from 1861 black locust had acquired a reputation for being excellent if not the best for certain types of white wine , especially those of the  Sauternes region, where some large sized black locust barrels were at least a century old. Here is a reference, from "Forêt Entreprise n 138, 2001, page 38" https://www.acacia-robinier.be/Documentation_comment_planter_foret_robinier_sylviculture_acacia/Fo%20r%20%EA%20t%20-%20e%20n%20t%20r%20e%20p%20r%20i%20s%20e%20%20n%201%203%208.pdf where they summarize various older articles from 1988, 1992 and 1996 where Robinia Pseudoacacia (Robinier Faux-Acacia in French) is mentioned as being used for making barrels for Sauternes liquorous wine. It is not mentioned in this article, but black locust wood is generally heat treated or simply steamed to get rid of the toxins if the intended use is contact with food or beverages.  — Preceding unsigned comment added by 212.195.123.143 (talk) 03:24, 26 June 2018 (UTC)
thread_title: European "Acacia" is not true Acacia, but Black Locust (Robinia Pseudoacacia)

message: Some of the information in the Barrel alternative section is from the merged Oak chips article. AgneCheese/Wine 05:20, 25 October 2007 (UTC)
thread_title: Attribution

message: Some items that I would like to expand on in the article (but need more sources) is a little more history on the development and use of oak as well as a criticism section on the "over oakiness" of some modern wines. AgneCheese/Wine 02:29, 26 October 2007 (UTC)
thread_title: Wish list

message: This article seems to be a fairly safe B. The one glaring need is a stronger lead summary in accordance to WP:LEAD. I suppose it could go into more details about the different sizes or barrel types used but that info is probably better suited to the aging barrel article. Other thoughts (particularly the French Project which has this rated as start) would be welcomed. AgneCheese/Wine 23:50, 17 February 2008 (UTC)
thread_title: Thoughts on assessment

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thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: This article is specifically about the winemaking aspects of oak because there is already a main Barrel article that would deal with the use of oak barrels to hold other liquids. As this is a winemaking topic (as evidence by the fact that there is little to no non-wine related content in the article), the wine dab seems highly relevant. I would hope the editor that did the page move would reconsider. AgneCheese/Wine 08:01, 8 November 2011 (UTC)
replies: text: Note that Oak barrel is now a redirect to this article (Oak (wine)). I think it should be a redirect to the "Beverage maturing" section in the barrel article rather than a redirect to Oak (wine). There are certainly other uses for oak barrels besides winemaking (such as whisky and brandy). —BarrelProof (talk) 11:42, 8 November 2011 (UTC)
replies: text:    If the above suggestion had been implemented, i'd assume that my Rdr from Oaking (suggested to me by the current ad campaign for "Naked Wines" (?) that are "unoaked") should likewise have gone to barrel#Beverage maturing. I hope the wisest heads prevail in this, when it is clearer which are they.--Jerzy•t 04:58, 5 October 2012 (UTC)
thread_title: Page move

message: There is some contradiction in this article with regards to oak imparting butter flavours to wine. One sentence seems to state that oak adds a butter note, then later on another sentence claims this is a myth.
Can we get a bit of consistency regarding this?  — Preceding unsigned comment added by 109.151.4.156 (talk) 23:47, 4 December 2015 (UTC)
thread_title:  Butter notes... 

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thread_title:  External links modified 

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thread_title:  External links modified