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, a renowned French oak cooper, Nicholas Keeler, says that the trick to understanding oak aging lies in knowing the qualities of the varying oak forests and regions from where the wood originates, the duration of time seasoning the oak outdoors, the looseness or tightness of the wood grain, and how lightly or heavily the wood was toasted..Here are 10 of the most commonly used types of oak in winemaking and descriptions of the characteristics they can bring to a finished wine..
Courtesy of Tonnellerie Allary France.The Allier forest is located in the center of France, about two hours west of the famous Burgundy town of Beaune in the Cote d'Or.Allier is one of six primary French oak forests that provides oak for barrel production.
Due to the relatively small size of these forests, French laws regulate the growing and cutting cycle of the trees.Allier yields very tight-grained wood of the.
Quercus petraea.
"The trees grow tall and straight with tight spacing," says Keeler.Pour the coffee marinade over them, cover and refrigerate for at least 6 hours, or overnight..
Remove the duck breasts from the marinade and pat them dry with paper towels; discard the marinade.Heat a large skillet over medium-low heat.
Add the duck breasts, skin side down, the whole cardamom pods and the broken cinnamon sticks and cook for three minutes.Scatter the coffee beans around the duck breasts and cook, gradually increasing the heat as the duck breasts render their fat, for about 4 minutes longer, or until the skin is crisp and brown..
(Editor: Lightweight Luggage)