I wish I could capture the sweet smell of a barrel toasting and keep it in a bottle (or, well, barrel it as the case may be)!  Or hold on to the sensation of running my hands along the smooth staves of a newly made barrel. Or preserve the rich flavors of coffee beans and dark chocolate when I taste a Cabernet that’s found its ideal French oak pairing.

Am I alone in these thoughts? I think not. And yet, as far as I can tell, there is no blog devoted to the art and business of cooperage. Well now, for those of us who are driven to share, question and discuss our most intimate barrel experiences, we have an online home! I’m launching this blog as a meeting ground. Together let’s honor the early generations of coopers, with their nicked up hands who perfected the craft hundreds of years ago. Let’s explore all topics related to barrels in the context of winemaking. Just when we think we’ve figured it all out, we get an unusual vintage or the climate changes or technology advances. And we have to start all over again.

Though many of us work in the industry, this is not a forum to promote any particular brand or product. It’s a place for all of us, from around the globe, to meet and exchange ideas, practices and tastes. Let’s learn from each other and share all our oaky secrets. Don’t be shy!

About Deborah Passin

Some of us have stumbled into the wine business, while others have driven head on into it with unwavering intention. I’m in the latter group. In 2003 I transitioned from my role as a corporate Marketing Manager to picking grapes in a vineyard in New Zealand. I have since finished a second harvest in New Zealand (inside the winery this time), worked for two wine retailers and sold wine all over the Midwest for an Australian and New Zealand wine importer. I eventually became a barrel expert, representing Francois Freres, Taransaud, Saury and now a few small artisan cooperages through my own company, VinEthos.