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On the latest episode of After Wine School, Keith Wallace and Alana Zerbe took listeners on a journey into the fascinating world of oak in winemaking. As the dynamic duo behind the Wine School of Philadelphia, they delved into the history, science, and artistry behind oak aging while sipping a glass of Château Carl Magnus Terra Luna from Fronsac.
“Oak aging is something everyone’s curious about,” Wallace began, setting the stage for an engaging discussion. “You’re going to have far more questions than I have answers,” he admitted, underscoring the complexity of the topic. Oak’s role in winemaking is as storied as it is functional, and Wallace’s perspective was as educational as it was entertaining.
The History of Oak in Winemaking
Historically, oak barrels became integral to winemaking due to their practicality. “We used oak because it was available,” Wallace explained. Oak forests across Europe made the material an obvious choice, and over time, its influence on wine flavors became evident. “At first, barrels were just for storage,” he said. “But if wine stayed in the barrel too long, something magical happened. The flavors transformed, becoming richer and more complex.”
Wallace illustrated how different types of oak influence wine, from French oak’s nuanced elegance to American oak’s bold, “big, dumb, happy” flavors. Alana Zerbe chimed in, noting the importance of understanding oak’s regional variations, such as Slovenian oak’s middle-ground profile between French and American.
The Art of Barrel Aging
The episode also touched on the meticulous process of barrel management in wineries. “Keeping track of barrels is pure organization,” Wallace said. “It’s spreadsheets, chalk markings, and now, even scanners to ensure precision.” This labor-intensive system ensures each barrel contributes to a wine’s desired flavor profile.
Zerbe highlighted the economic considerations, noting that oak barrels are one of the most significant expenses in winemaking. “For top-tier wines, you’re swapping out at least 50% of barrels annually to maintain robust oak flavors,” Wallace added. He also discussed alternative methods like oak chips and balls, often used in more affordable wines.
Tasting Château Carl Magnus Terra Luna
The pair’s wine of choice for the episode—Château Carl Magnus Terra Luna from Fronsac—served as a practical example of oak’s impact. “This wine has layers,” Zerbe remarked. “I’m getting floral notes, baked earth, and subtle hints of oak that add depth.” Wallace described it as “regal and dignified, with just enough complexity to keep you intrigued.”
As the wine opened up over the course of the discussion, they marveled at its evolution. “It’s fleshy, rich, and decadent,” Wallace said. “Fronsac is a go-to for obscure, delicious Bordeaux. Knowing about lesser-known regions is part of the joy of wine.”
Cooperage: The Unsung Heroes of Winemaking
A highlight of the episode was Wallace’s ode to coopers, the craftsmen who make barrels. “Coopers are part madman, part genius,” he joked. He shared stories of their grueling work, including initiation rituals like being rolled down a hill in a barrel. “They’re the chefs of the wine world,” he said. “Without them, winemaking as we know it wouldn’t exist.”
Why Oak Matters
Wrapping up, the hosts emphasized the cultural significance of oak flavors. “We love these spices—vanilla, cinnamon, nutmeg—because they’re comforting and familiar,” Wallace explained. Zerbe agreed, adding, “Oak’s influence goes beyond wine. It’s in bourbon, whiskey, and even our favorite desserts.”
Closing Notes
The episode concluded with an invitation for listeners to join the conversation. “If you find this delightfully offensive or intriguing, let us know,” Wallace quipped. Zerbe encouraged feedback, noting, “We read every comment, mean or nice.”
After Wine School continues to make wine approachable and fun, blending expert insights with humor and relatability. Whether you’re a seasoned oenophile or just starting your wine journey, this podcast is a must-listen for anyone looking to deepen their appreciation for the art and science of wine.
To catch the latest episodes, subscribe to After Wine School on your favorite podcast platform. Cheers to learning, sipping, and sharing great wine!
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