Last month, we explored why winemakers utilize oak barrels in winemaking and aging and the array of flavors and nuance they can impart. Now, here we are in the middle of a blazing Northern California summer and, more than likely, a crisp, steely wine sounds more appetizing. While oak is often employed in the making of traditional summer wines, storing and aging alternatives are shining their brightest now. Here’s a peek into some of these exciting alternatives and what they bring to the table.
Stainless Steel 
Stainless steel tanks are gaining popularity, especially for white wines. While oak barrels provide a buttery softness in Chardonnay, for example, stainless steel tanks preserve the fresh, fruity characteristics of the grapes, creating crisp and clean wines. The most common varietals you’ll see in stainless steel are Sauvignon Blanc, Viognier, Albarino and Pinot Gris.
Concrete 
Concrete eggs are a hot trend. Because concrete is porous, these vessels allow micro-oxygenation like oak barrels, but without adding woody flavors. They enhance the wine’s texture and bring out mineral notes. Since they are a significant investment, be sure to note when you spy one of these beauties.
Clay Amphorae
Clay amphorae, inspired by ancient winemaking, offer a unique aging process. They allow the wine to breathe while adding earthy, rustic flavors. The challenge is their fragility and the difficulty in maintaining them. Story Winery in Plymouth in El Dorado and PaZa in Auburn in Placer both make use of amphorae.
Glass Carboys
Glass carboys are another alternative, especially for smaller batches. They don’t influence the wine’s taste, which is great for preserving the grape’s natural flavor. Because they lack the beneficial oxygenation provided by other materials, most wineries primarily use them for storage.
Understanding these alternatives can lead to innovative and diverse wine profiles, giving wine lovers in California something new to savor.