Industry Roundtable: Barrel Care
Three industry experts talk about preparing, handling and storing barrels.
by Lance Cutler
May 2010 Issue of Wine Business Monthly
The first time I took delivery on a container of barrels, I remember opening the doors and getting hit with that rich, heady scent of new oak. We’d use pallets to forklift the barrels out of the container, swell them with water, number them and mildewcide the outsides. We’d rinse the barrels on the barrel washer, move them to barrel racks and then fill them with wine. In those days we used wooden bungs, and we’d turn the barrels so the bungs stuck out at about two o’clock...
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