Barrels and Pigs: Not mutually exclusive Part 2

After the pork-induced coma, you'd think we'd be less than eager for another producer visit that afternoon.  Except that this one was Tonnellerie Freres Francois, and we were going to see barrel-making in action.  Despite the drizzle, we were ready.



Let's start at the very beginning . . .
Only 80 - 150 year old oak



The breakdown of the logs - only 20% can be used.
Small rings = fine grain which allows more oxygen,
crucial in the wine aging process.
French oak must be cut with the grain (right hand side),
while American oak doesn't need to be.

All is handsplit so the barrels won't leak

Wood is cut 27 mm thick . . .

and aged naturally outside for 2-3 years in the elements.
Water washes out the tannins.

Making the barrel

25 - 30 staves are needed for each barrel

All dressed up and no place to go . . .

Toasting the barrels to add characteristics to wine

All barrels are toasted for the same length of time,
the difference comes from the intensity of the fire.

The resulting product

Barrel heads before being cut to size

Finished barrel heads

Barrel heads have the winery logo burned on them by laser,
although they also burn winery logos on as well.

Wooden rings are a Burgundy tradition as the barrels
can then be rolled without damage to the rim.

I guess this is the point where you're asking why barrels and pigs aren't mutually exclusive.  Well, simply because we're a bit of a unique UNISG class.  We like pork meat, and we're not ashamed.  Many of our discussions revert back to how we can potentially roast a whole pig and feast on it.  And we do have some expertise in this matter.

So when we found out that we could buy old Burgundy-soaked barrels for 30 euros, an immediate collection was taken up to buy one of our very own.  Negotiations were entered into with the bus driver for permission to transport, and plans were made to store it in Momily's garage.

Then Rae received lessons in how to properly roll a barrel (prompting his best comment to date about everyone thinking he's straight now because of this manly gesture) and we popped it into the depths of the bus.

The plan continues to be debated and discussed - but we do know the cold-smoking of our pig will be flavoured by old Burgundy.