AMÉDÉE Oak dosage on white wines: how do you know? How do you dose oak on a white wine? By listening to the grape variety. A Sauvignon Blanc is content with 50 g of oak per hectolitre. A Chardonnay can take up to 350 g/hL . Between the two, everything... 18 set 2026
AMÉDÉE Dosing unit conversion table: g/hL, mL/hL, drops g/hL, g/L, mL/hL, units per hectoliter, microliters in a glass, drops in a bottle, US gallons: seven ways of writing the same dosing decision. It is the first source of error we see in the cellar, and... 11 set 2026
AMÉDÉE What dose replaces a new barrel It is the question we are asked most often, and it deserves a number, not a sales answer. Here it is: 350 g/hL of fine chips on a white, 500 g/hL on a red. These two values are the "new barrel equival... 4 set 2026
EBX BARREL-PROTECT® and the Environment: Cellar Workers, Water, and the Planet When discussing BARREL-PROTECT®, attention often falls on its key benefit for wine: avoiding uncontrolled sulfur release. A barrel treated with sulfur in the conventional way will inevitably release t... 20 gen 2026
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 giu 2024
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
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 ago 2022
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 mag 2022
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 set 2020
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
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 giu 2019
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
