Oak Wood.—In France very nice distinctions used to be made as to the kind and nationality of the wood used, the shook from the north, Dantzig, Lubeck, Memel, Riga, and Stettin, taking the first rank, that from America the second, and that known as Bosnian, from the southern provinces of Austria and the north of Turkey in Europe, the third, and that of France the fourth. That from America is the most pliable, but is liable to be found worm-eaten.
All kinds of oak wood contain in different proportions fourteen different principles, several of which are dissolved by wine, and among the most important of which are tannin, gallic acid, a bitter extractive, mucilage, vegetable albumen, and several of pronounced smell and taste. The Bosnian oak contains the most tannin and soluble matter, and is suitable for highly colored wines. But now-a-days there is not so much stress laid upon the quality of the wood as formerly. Their extracts serve often to correct some of the defects of the wine, and many of them are neutralized by the ingredients of the latter. By the introduction of their tannin and albumen the clarification of wine is facilitated; but none but new wine whose insensible fermentation is not yet completed should be put into new casks, for they cause older wines to lose their transparency, and give them a woody flavor which may last a long time. Therefore, temper your new casks with new wine.
Storing Casks.—Casks should be kept in a closed place, not so dry as to cause much shrinkage, nor so damp as to cause mould. In California during the summer, there is no danger from the latter, but the former should be guarded against. In winter, the reverse is the rule. Where casks are to be kept a long time empty, they should be sulphured and tightly bunged, and the sulphuring should be repeated every six months. But they must be carefully washed before putting wine into them. They are less liable to be attacked by the borer if stored in a dark place.
New Casks.—Before putting wine into a new cask, it is ordinarily sufficient to give it a thorough washing with boiling water. Pour in one or two gallons of hot water, bung it up, and roll it and shake it about till it is thoroughly rinsed, letting it rest awhile on each end, and not only will this sufficiently cleanse the cask, but will show if there are any leaks. When the water is nearly cold, let it run out, and thoroughly rinse with cold water, and turn down the bung-hole and leave till well drained.
Mr. Maigne recommends that a couple of pounds of salt be dissolved in the first water, and that the second washing be made with a decoction of peach leaves. Often the casks are soaked for a day with cold water, then washed with lime water, prepared by adding four pounds of lime to two gallons of boiling water for a 100-gallon cask. After thorough agitation, it is washed with cold water. Sometimes, too, the cask is washed with a gallon or so of boiling wine, but it is an unnecessary waste.
Mr. Boireau says that when it is necessary to put old or very delicate wines into new casks, the greater part of the soluble matters can be extracted in the following manner: Pour in about two gallons of boiling lye made from ashes or potash, or other alkaline substance, such as slacked lime or pulverized chalk, etc., for they will dissolve out more of those soluble matters than pure water. After thoroughly agitating the cask, pour out the lye, and repeat the process; afterwards rinse with boiling water, and run it out before cold; then wash with cold water acidulated with one-tenth part of sulphuric acid, which enfeebles the solubility of these matters; finally, rinse with cold water and drain.
These latter operations may be avoided by first washing with hot water, and then filling the casks with common wine of the color of that intended to be put into them, and leaving them for about two weeks.
And before filling them with a grand red wine, it will be well to moisten the inner walls of the cask with a glass or so of good, old brandy.
Fig. 11.
