The Art of Wine Making: Choosing Aging Vessels Other Than Oak Barrels

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.

The Art of Wine Making: Choosing the Right Vessel for Wine Fermentation

A large stainless steel tank used for fermentation

Photo by Meg von Haartman on Unsplash

Another aspect of the art of wine making involves choosing the type of vessel used for fermentation. Fermentation vessels are available in several materials with each one allowing the wine maker to influence their wine's flavor, texture, and overall style.

Here's an quick overview of the main types for fermentation vessels and their pros and cons:

1. Stainless Steel Tanks

Stainless steel tanks are widely used in winemaking

• Pros:

  • They are made of an inert material — it doesn't impart any flavor to the wine

  • These tanks are easy to clean and sanitize

  • It allows wine makers to conduct fermentation at highly controlled temperatures

• Cons:

  • While being a “pro,” the fact that it does not impart flavor can also be a negative

  • Doesn’t allow for oxygen to interact with the fermenting wine, resulting in wines that can be sharper with harsher tannin

  • Very costly

• Uses: Crisp whites like Sauvignon Blanc, rosés, and some lighter-bodied reds

2. Oak Barrels or Vats

Used for traditional or premium red wines and some white wines

• Pros:

  • New oak can add significant flavors (vanilla, spice, toast)

  • The porous nature of oak allows “micro-oxygenation” that can soften tannin softening and add to a wine’s complexity

• Cons:

  • Harder to clean

  • Oak barrels are expensive, especially new barrels

• Used for: Chardonnay and Fumé Blanc as well as for most red wines

3. Concrete Tanks or “Eggs”

Often used for artisan and natural winemaking

• Pros:

  • Provides good temperature control during fermentation

  • Allows for micro-oxygenation without imparting significant flavor

  • Egg-shaped vessels promote convection currents — helps keep the lees in suspension

  • Can enhance a wine’s texture and minerality

• Used for: Both reds and whites

4. Clay Amphorae (or Terracotta Jars)

This type of vessel has been used in wine making for thousands of years

• Pros:

  • Allows for light oxygen exchange

  • Can retain the grape’s flavors and/or impart subtle earthy characteristics

• Cons:

  • These vessels are fragile and porous (some are lined with beeswax)

• Used for: Natural wines, often whites and light reds

So, the choice of fermentation vessel is indeed a factor in a wine maker’s artistic expression of their final product. Cheers!