Most wine drinkers are aware that oak barrels are used in the aging and fermentation process, but how oak impacts wine and the flavours it imparts is often another matter. There was a time, as early as 10,000 BC, when wine was no more than smashed-up grapes allowed to ferment in clay amphoras naturally, and some natural wines are still made this way (hence the chunky bits in the bottles). Read More
from Calgary Herald https://ift.tt/8V516og
https://ift.tt/ZVAMJne
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