An Amphora Wine Vessel
(Image by OpenClipart-Vectors from Pixabay)
Oak barrels are often the choice of a wine maker for an aging vessel. But, did you know, stainless steel, concrete and amphora are also used by wine makers in order to achieve the wine style that they desire.
Stainless steel is inert, meaning it doesn’t impart any flavors to the wine. This allows the pure expression of the grape variety, terroir, and vintage characteristics to shine through. Stainless steel aging vessels help preserve a wine’s aromas, bright fruit flavors and acidity. They can also be made airtight so that the wine is exposed to little or no oxidation during the aging process.
Winemakers have found that concrete aging vessels are semi-porous and allows for oxygenation like oak. It is also a neutral material that does not impart flavor and it is a natural insulator that stabilizes the temperature of the wine during aging. This allows winemakers to produce wines that tend to preserve the bright and fruit-forward flavors while still allowing for the important process of allowing the wine to ‘breathe’ during production.
Amphora is a ceramic vessel usually made of earthenware (e.g., clay or terra cotta) that was originally used in the transport of grains in Roman times. Research has shown that the use of amphorae dates to as early as 6,000 B.C. Amphora earthenware is naturally porous, like concrete, but it can also be made to be impervious to external oxygen by internally lining it with wax (i.e., beeswax) or tree resin. This creates a thin, smooth, polished coating that does not impart any flavor. Or, if the winemaker desires, it may be left unlined. Additionally, the amphora vessels can be left uncovered or sealed to prevent air contact with the wine.