barrique

Barrique is a French term for a wooden barrel used for aging wine, cognac, and other spirits. In winemaking, a barrique typically refers to a cask with a capacity of about 225 liters (approximately 59 gallons). Barriques are traditionally made from French oak, though American oak and other origins are used, and the interior is lightly charred or toasted to varied degrees.

Aging wine in barriques subjects it to slow, controlled micro-oxygenation and imparts oak-derived flavors such as vanilla, spice, and toast, with the profile influenced by oak species, toasting level, and aging duration. The use of barriques is common in Bordeaux and many other wine regions, where they are often used for one to several vintages before the wine is transferred to larger vessels or bottled.

Barrique aging can affect texture and aroma, contributing tannic structure and complexity. Winemakers decide on factors such as the proportion of new oak barrels, length of aging, and blending strategies. While valued for flavor, barrique aging also increases production costs and can overpower delicate varietal character if overused. The term "barrique" is sometimes used descriptively to indicate oak-aged wine, in contrast to unoaked or stainless-steel-aged wines.

Storage, cleaning, and maintenance are important to prevent cross-contamination of flavors between batches. For storage and sale, some producers fill and age wines directly in barriques in their cellars, allowing for small-scale, high-cost production; others use barriques in combination with larger oak casks known as foudres or tonneaux.