Originally Posted by bradyb
What port wine is aged in a whiskey barrel, Fred? Pretty sure port, much like bourbon or sherry, requires an unused barrel. Then the barrel can move on to scotch, irish whisky, rum, etc..
This is over simplified, but anything (there are some true exceptions
booze starts with a clear liquid (even red wine). It's what you do with that from that point (red wine fermented on skins) that give same its colour.
Flavor of what was in the old barrel has a huge impact on what goes in next. New barrel, made of what and where (French Oak and American Oak are very, very different Animals), and previously used for 'what?'
Have a (long out of use) Uni degree in Vineyard Management and one whole course of study was focused on the choice of 'wood' to get what result. No idea what the cost of a barrel may be at this point, but 'back then' you could easily spend $500 to $700 each.
But the choice could totally change the 'flavor palet' (sp?) of the end result. While 'in school' worked part time at a winery doing (only thing we did) was our distributor tours. 'You've seen one huge steel tank, do you really need to see another?'
We'd pull resting wine from the same Vineyard, but in different age, different origination, etc., barrels and give them a taste (more to that as in here's how we blend wine). Women were the best of 'Wooha, that's different. Just the choice of wood?' We'd mix a bit of this, a bit of that and 'build' a commercial wine.
Answer was yes and 'here's why 'we' vary ...' Winery Folks were not 'happy' when I got my Degree and moved to Southern Oregon. (A huge jump in case sales.) But that was The Plan and build my own Vineyards. Which I did; Dear God did that cost a lot of money and hard work.
But that's another bit of personal history.