AMÉDÉE Spirits and oak alternatives: what we see changing Spirits and oak alternatives: what we see changing Distillers ask us where the market is going. We make wood, not market studies. Here is what we see from the workshop, and above all what we do not se... 18 Mar 2025 Beyond Wine
AMÉDÉE Coffee, pastry, chocolate: oak outside the cellar Coffee, pastry, chocolate: oak outside the cellar Roasters, pastry chefs and chocolate makers write to us. We are happy to answer, and we point out every time that our measurements were made in wine. ... 8 Oct 2024 Beyond Wine
AMÉDÉE Our calculators: what they offer, and what they do not settle Our decision support tools: simple, and in your pocket Three online calculators, free and with no sign up, gathered on a single page, AMEDEE Lab , and built from the questions people ask us on the pho... 11 Jun 2024 Oak Knowledge Center
AMÉDÉE Freeze dried oak tannins: where our trials stand Freeze dried oak tannins: where our trials stand A research track, not a finished product. Here is what we are looking for, what we already measure, and what still resists us. We have worked oak in so... 18 Apr 2023 Oak Knowledge Center
AMÉDÉE Brettanomyces in Barrels: How to Protect Your Wine Naturally Brettanomyces bruxellensis. For anyone who has spent time in a cellar, the name alone triggers a visceral reaction. I have lived with this problem for decades. I have seen barrels condemned, vintages ... 16 Aug 2022 Oak Knowledge Center
AMÉDÉE La Recette: when the profile shapes the result Born from careful observation of cellar practices, the five profiles of the La Recette range embody the culmination of the AMÉDÉE approach: a philosophy of ageing in which the liquid format asserts it... 17 May 2022 Oak Knowledge Center
AMÉDÉE Oak in beer: our benchmarks come from wine Oak in beer: our benchmarks come from wine Brewers have been calling us for a few years now. Here is what our products do, and the point at which we go beyond what we have actually measured. Wood brin... 21 Sept 2021 Beyond Wine
AMÉDÉE Oak for spirits: what we know, and what we are still working on Oak for spirits: what we know, and what we are still working on Our staves, inserts and chips were designed for wine. Distillers ask for them more and more, so it is only fair to say plainly where our... 18 May 2021 Beyond Wine
AMÉDÉE Toasting oak by convection: the idea came from a bakery Toasting oak by convection: the idea came from a bakery How we went from a rack of croissants to an oenological wood oven, and what this way of toasting really solves. The story is true and we like te... 8 Sept 2020 Oak Knowledge Center
AMÉDÉE Chips, staves or barrel inserts: how to choose Chips, staves or barrel inserts: how to choose Three formats of the same wood, three ways of working. Here is what we observe, and what we are still looking into. We get the question almost every week... 25 Feb 2020 Oak Knowledge Center
EBX Anti-Ox®: what an oak tannin does against oxygen Anti-Ox®: what an oak tannin does against oxygen An antioxidant that works in the wine, not a product for preserving empty barrels. The difference matters, and that is where we start. Sulfur dioxide i... 11 Jun 2019 Oak Knowledge Center
EBX BARREL-PROTECT®: protecting an empty barrel without sulfur BARREL-PROTECT®: protecting an empty barrel without sulfur A product that works on the wood of an empty barrel, not in the wine. Here is how we use it and what we still cannot measure well. An empty b... 17 Apr 2018 Oak Knowledge Center
