toast; toasted; toasted barrels
One of the processes in barrel making is to toast the insides of the staves before the heads (barrel ends) are fitted. toasted barrels greatly affect the final flavor of a wine, and winemakers can order the level of toast they want. As a rule, the lighter the toast, the more a wine reflects the oak flavors and accompanying tannins. The level of toast can range from light to medium to heavy. A light toast produces wine that tastes of the wood—oaky, sometimes tannic. A medium toast generates a browner wood—the wine has vanilla aromas and fewer tannins. A heavy roast turns the wood very dark, and wine aged in such barrels has spicy, smoky flavors that can be reminiscent of roasted coffee or toasted bread.
The New Wine Lovers Companion, 2nd Edition, by Ron Herbst and Sharon Tyler Herbst. Copyright © (1) 2003, 1995 by Ron Herbst and Sharon Tyler Herbst. Reprinted by arrangement with Barron's Educational Series, Inc.