The North American wine industry, facing an increasingly competitive international market, continues to seek a balance between quality derived from traditional winemaking practices and getting wines to market quickly and cost-effectively.

Results from the 2006 Wine Business Monthly Barrel and Oak Survey show that wineries overall are decreasing their use of barrels and are increasing their use of alternatives, including micro-oxygenation. In previous years, the decline of wine aged in barrels was driven by mid-size wineries; however, the 2006 Survey shows that both small and mid-size wineries are aging a smaller percentage of their production in oak barrels.

The declining use of barrels to age wine at mid-size wineries has been remarkable. In 2003, mid-size wineries were behaving very much like small wineries, aging just over 75 percent of their wine in barrels (see CHART 1). Over the past three years the percentage of wine aged in oak barrels has dropped to just over 50 percent. Mid-size wineries are now behaving very much like large wineries.

The shift away from barrel aging is occurring more frequently with white wines, but red wines, especially at mid-size wineries, are also making a shift away from barrel aging as alternatives gain popularity.

The survey also indicates that small wineries, in particular, are significantly stepping up their use of barrel alternatives. Wineries' views of alternatives are shifting: Alternatives are no longer viewed as a means for cost cutting but also as another tool for producing quality wine. This is borne out by the fact that wineries are starting to use alternatives at higher price points, in some cases in wines that retail for above $25. In addition, mid-size wineries are continuing to increase their adoption of alternatives and, in many respects, are beginning to resemble large wineries, which have been aggressively using oak alternatives for some time.

This year's survey reflects the many changing attitudes about barrels and alternative usage. While pricing and the euro exchange have certainly impacted wineries of all sizes, the developing trends show a willingness to adapt and make necessary changes in order to stay competitive. While it may be true that some of their hands were probably forced, the number of wineries making and building upon those changes continues to grow.

Purists may argue for and maintain traditions, however, as technology improves and winemakers learn more about how to make better wine, the alternatives and micro-ox technology merely play into this strategy. And as more winemakers begin to willingly make adjustments, we can expect more creative uses and combinations of techniques in the future.
quelle: www.winebusiness.com