Barrique is a small oak barrel used for fermenting or maturing wine and spirits. The standard Bordeaux barrique holds 225 litres, equivalent to approximately 300 bottles of 750 mL. The term is widely used in winemaking, especially in Bordeaux and other French regions, although barrel sizes vary between regions and cooperages.
A barrique is made from oak staves shaped and held together by metal hoops. The interior is toasted to a specified level, which influences the aromatic compounds extracted by the wine. Oak species, forest origin, grain, seasoning, toast, barrel age and time in contact with the wine all affect the final result.
New barriques can contribute vanilla, toast, spice, smoke, coconut or wood tannin, depending on the oak and toast. Barrels also allow limited oxygen exchange during maturation, which can influence texture and development. Used barrels generally contribute less oak flavour as extractable compounds are depleted.
The Bordeaux barrique is 225 litres. Burgundy traditionally uses the pièce, commonly around 228 litres. Larger vessels such as puncheons and foudres have a lower wood-contact ratio per litre and generally provide a more restrained oak influence, although their effect depends on age and construction.
Example: a Bordeaux château may mature a red blend in barriques for a period selected by the winemaker, using a combination of new and previously used barrels.
Chef’s note: “aged in barrique” does not automatically mean a wine is heavily oaked. Ask about the proportion of new barrels, toast and maturation time to understand the likely flavour impact.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
