The book has been entirely rewritten in the light of the most recent discoveries in history, silviculture and chemistry, to help explain oak barrels' effect on wine's sensory characteristics. From the species of oak to the winemaker's choices, it describes all the parameters that vary the intensity and quality of the woody character.

Wine writer and tasting trainer Léa Desportes is the author and coordinator of this new edition.

Philippe Darriet (Director of the Oenology Research Unit, Institut des Sciences de la Vigne et du Vin - Bordeaux) verified the content and wrote the foreword.

The 56 pages of illustrated and educational text are completed by a notebook about barrel making and associated vocabulary (4 pages).
Download and browse the book's foreword and preface here: 

Unlike concrete and stainless steel, wood imparts aromas to wine. This box set contains the twelve notes most representative of woody notes in wine:

1 oak, 2 green wood (fault), 3 coconut, 4 vanilla pod, 5 woody-spicy, 6 clove, 7 smoky, 8 medicinal, 9 new leather, 10 roasted coffee, 11 burnt sugar, 12 candied orange.