Barrel Maintenance: Preparation for use

Barrels are treated prior to use both to check for leaks and to ensure that the barrel offers the right flavours to the wine. In Burgundy, where the barrels are filled with either white grape must in the case of white wines or just-pressed wine in the case of reds, treatment is minimal. Usually the barrel is merely rinsed or filled with cold water to check for leaks and so that the wood can expand properly, thus reducing initial leaks. In Bordeaux, barrels are traditionally filled with 15 to 20 l/4 to 5 gal of hot water. The barrel is spun and shaken so that, in theory, some of the rough tannins are washed out as the steam created during the spinning process exposes any leaks. (If a small leak is found, it can usually be plugged with a small piece of wood. A leak near the head may indicate that some adjustment is necessary. Occasionally a stave may have to be replaced.) In reality, it is the air-drying of the wood (see barrel making) that has more influence on the tannins than the hot water.