[Sca-cooks] fortified wines

[Philip & Susan Troy]

Ted Eisenstein wrote:

> Saving it in barrels has nothing to do with "removing" nasty-tasting stuff,
> if I remember; what happens is that some of the rougher stuff gets smoothed
> out by aging, and other stuff gets added from contact with the wood in
> the barrel - vanillins, I believe, and, well, other stuff.

Tannins, I would think. Especially in an oak barrel.

>  It also depends on
> whether you use new barrels, or toasted barrels (i.e., a fire was built inside
> the barrel to add a small layer of charcoal to the innards - and charcoal
> does help change the taste); or barrels used for other distillates.

I had understood that the charcoal changes the taste by absorbing some
of the more volatile esters. essentially, a form of filtration.

>  I seem to
> recall that barrels previously used for Scotch can be used for the long-term
> storage of sherry, although I could be wrong.

Perhaps, but what I'm familiar with is sherry barrels being used to age
Scotch. At this point nothing surprises me.

Adamantius--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98