Olive Magazine

5-MINUTE WINE EXPERT PART 6: THE LOWDOWN ON OAKED WINE

wine

Wooden barrels have been used to ferment, store and transport wine for thousands of years. It is remarkable that their design and construction have barely changed to this day, and they are still a vital part of much wine-making all around the world.

The Romans came across oak barrels made for beer during their invasion of Gaul, and adopted them widely because they were far more practical

You’re reading a preview, subscribe to read more.

More from Olive Magazine

Olive Magazine2 min read
On The Cover
MAKES 16 | PREP 45 MINS PLUS RISING | COOK 15 MINS | EASY 550g strong white bread flour, plus extra for dusting250ml whole milk, warmed7g sachet of fast-action dried yeast 50g golden caster sugar1 tsp fine sea salt 1 lemon, zested3 eggs 50g unsalted
Olive Magazine1 min read
THE BEST OF olivemagazine.com
“Oh my goodness, what a delicious recipe. Nice and spicy and so easy to prep. It was freezing out and came home to a lovely aroma and this heartwarming meal. I served it with mashed potatoes…. Ummmmm!” olivemagazine.com user ‘aBFkb5G6ZPcITHOJ0vtA-6ZW
Olive Magazine2 min read
Olive Magazine
GROUP MANAGING DIRECTOR Jessica Norell Neeson CONTENT GROUP MAGAZINES EDITOR Keith Kendrick GROUP MANAGING EDITOR Lulu Grimes DEPUTY MAGAZINES EDITOR Janine RatcliffeFOOD DIRECTOR Cassie Best SENIOR FOOD EDITOR Anna GloverSKILLS & SHOWS EDITOR Barney

Related Books & Audiobooks