NORTH AMERICAN WINERIES: CAUGHT BETWEEN THE OLD AND THE NEW
U.S. wineries as a whole are turning away from barrels and leaning more towards the use of alternatives, including micro-oxygenation. According to the results from the 2006 Wine Business Monthly Barrel and Oak Survey, both small and mid-size wineries are aging a smaller percentage of their production in oak barrels.
Caught between traditional winemaking practices and wanting to make a profit, U.S. wineries are increasingly using alternatives not only as a way to save money, but to also improve the quality of the wine. And it’s not just with white wines. True, the shift away from barrel aging is occurring more frequently with white wines, but red wines, especially at mid-size wineries, are also making a shift away from barrel aging as alternatives gain popularity.
Wineries are even starting to use alternatives at higher price points, in some cases in wines that retail for above $25.
Caught between traditional winemaking practices and wanting to make a profit, U.S. wineries are increasingly using alternatives not only as a way to save money, but to also improve the quality of the wine. And it’s not just with white wines. True, the shift away from barrel aging is occurring more frequently with white wines, but red wines, especially at mid-size wineries, are also making a shift away from barrel aging as alternatives gain popularity.
Wineries are even starting to use alternatives at higher price points, in some cases in wines that retail for above $25.
posted at 1:32 PM
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