While natural and minimalist winemaking may get a lot of buzz, another trend is taking over American wine shops, liquor stores, and grocery shelves. Bourbon barrel-aged wine has boomed since its introduction in 2014. Recently, California-based wineries such as Robert Mondavi, Fetzer Vineyards, and Apothic Wines have joined the trend. Age at home with small whiskey and oak barrels. You can also do whiskey with whiskey making kits like this one.
For decades, distillers have aged Scotch in bourbon barrels; recently gin, beer, and even maple syrup have gotten in on the action. Wine, however, has a long history of standard oak barrel-aging. Does bourbon barrel-aging really create a new style of wine? Or is it just a marketing gimmick?
The first modern bourbon barrel-aged wine, 1000 Stories by Fetzer Vineyards, was released in the American market in 2014.
Whiskey barrel matured wines have detonated in fame close by whiskey. These wines are matured in conventional oak and after that completed for a while in utilized whiskey barrels to include intricacy without the sweet whiskey notes overpowering the wine.
Following are three different takes on these upcoming style:
1. Barrel Road Bourbon Barrel Aged Red
On the nose, it consists of notes of black cherry, molasses, and toasted oak. The palate highlights ripe notes of blackberry and plum, followed by toffee, maple syrup, and a hint of caramel oak. The finish is soft and long lasting.
2. 1000 Stories Zinfandel
This wine is a blend of Zinfandel grapes from Mendocino and Sonoma counties with some Syrah and Petite Sirah blended in as well for added depth. Red and black fruits on the nose with pepper notes coming in on the palate. The wine is then rounded out with a layer of smoky oak from the bourbon barrel aging.
3. Robert Mondavi Private Selection Bourbon Barrel Aged Cabernet Sauvignon
The base is Cabernet Sauvignon from Monterey County with added Malbec, Petite Sirah, and Petit Verdot. The nose opens with dark fruits, red berries, and brown sugar. More bourbon aging is evident in the background with notes of coffee, chocolate and a whiff of smoke. Soft tannins and toasted oak balance out the palate and give a long finish.