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Oak aromas in wines –  Toasted almond   The aromatic note of toasted almond is one of the smells that oak can give to wine during ageing. It is mainly due to the presence of the furfural molecule. This molecule is one of the “empyreumatic” compounds, it’s formed by the heating stage in cooperage. Indeed, […]

The aromas of oak in wines – The series of aromas of oak in wines highlights the odorous molecules that oak gives to wines during ageing.   Wine ageing is a technically very delicate step. The work of the oenologist and the cooper must be precise in order to enhance the profile of the wine. […]

Oak aromas in wines – The series of oak aromas in wines highlights the odorous molecules that oak gives to wines during ageing.   Oak, by its natural properties, will bring a large number of compounds to wines. Before its aging, the wine already has aromas linked to its grape variety, its terroir but also […]

“Vineyard and cellar – 1910” is a series of articles that we present to you throughout the year 2020, month by month. The articles are taken from the 1910 “Wine Trade Directory” and describe the various works necessary for the grapes and wine production at the beginning of the 20th century.     May in […]

Oak aromas in wines – The series of oak aromas in wines highlights the odorous molecules that oak gives to wines during ageing.   Wine is a complex blend of aromas. Among them are the aromas from the grape variety, called primary aromas; the aromas from the winemaking and fermentation process otherwise known as secondary […]

In these times of confinement our rhythms and habits are modified. What if we take the opportunity to deepen our knowledge of the world of wine? Here is a (not exhaustive!) List of links to websites offering different types of content on the world of wine.   The media center of the Cité du Vin […]

Oak aromas in wines – The series of oak aromas in wines highlights the odorous molecules that oak gives to wines during ageing.   The aromatic “vanilla” note of the wines is closely linked to the use of new oak barrels. It is part of the spicy notes. Vanillin is the aromatic molecule that gives […]

“Vineyard and cellar – 1910” is a series of articles that we present to you throughout the year 2020, month by month. The articles are taken from the 1910 “Wine Trade Directory” and describe the various works necessary for the grapes and wine production at the beginning of the 20th century.     March in […]

Oak aromas in wines – The series of oak aromas in wines highlights the odorous molecules that oak gives to wines during ageing.   There are three types of aromas in wines: primary, secondary and tertiary. The primary aromas are directly linked to the grape variety and therefore naturally present in the grapes at harvest. […]

“Vineyard and cellar works – 1910” is a serie of articles that will be presented to you throughout the year 2020, month by month. The articles are taken from the « 1910 Wine Trade Directory » and describe the various works necessary for the grapes and wine production at the begining of the 20th century.     […]