Burton, Neel. The Concise Guide to Wine and Blind Tasting. 2nd ed. Acheron Press, 2016.
The winemaking section discusses lees contact, oak species, barrel seasoning, toast, size, reuse and blending differently treated lots for quality, complexity and consistency. Clarification and stabilization are presented as additional choices.
Neel Burton, The Concise Guide to Wine and Blind Tasting, 2nd ed. (Acheron Press, 2016), supplied PDF positions 30–33.
Neel Burton, The Concise Guide to Wine and Blind Tasting, 2nd ed. (Acheron Press, 2016), supplied PDF positions 30–33.
33
30
Burton, Concise Guide, PDF 30–33.
Oak, lees, blending and maturation have different roles
Ready means a recoverable source and precise supplied-PDF locator. No direct quotation is being authenticated here. Limits: The source uses charring while discussing wine-barrel toasting; do not collapse toast and char into one whiskey technique. Its judgments on chips and intervention are the author's, not controlled comparisons.
No access / Whiskey Citations & Footnotes Database (USWA)
Citation
Neel Burton, The Concise Guide to Wine and Blind Tasting, 2nd ed. (Acheron Press, 2016), supplied PDF positions 30–33.
Bibliography
Burton, Neel. The Concise Guide to Wine and Blind Tasting. 2nd ed. Acheron Press, 2016.
Supported source statement
The winemaking section discusses lees contact, oak species, barrel seasoning, toast, size, reuse and blending differently treated lots for quality, complexity and consistency. Clarification and stabilization are presented as additional choices.
Verification and limits
The source uses charring while discussing wine-barrel toasting; do not collapse toast and char into one whiskey technique. Its judgments on chips and intervention are the author's, not controlled comparisons.
Ready denotes a recoverable source and precise PDF locator, not public claim approval or a validated quotation. No access; excerpt 