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" ... A classic cut stave of French oak that has been cooked at high temperatures, typically over 500 degrees Fahrenheit, in a convection oven for approximately a day. From a cooper’s perspective, this is the highest temperature that oak can be treated at before its starts to burn. ... "
" ... For the future, Aymeric is going to keep pushing the envelope and giving his winery staff at Troplong Mondot the means to do so. He bought Austrian oak barrels from Stockinger – a well-respected, artisan cooper that is run by a father and son – as the barrels are made in a way that leaves no mark on the wine so the fruit may truly express itself as well as lowering their overall use of new oak from 95% to 60%; excitingly he recently purchased an amphorae, clay vessel, to experiment but he doesn’t know if they will use it in the blend for Troplong Mondot. ... "
" ... That raises an interesting opportunity. Historically, bourbon did not have to be aged exclusively in newly charred barrels. That regulation was imposed after Prohibition ended at the behest of the cooper’s union in order to create jobs for coopers whose livelihood had been decimated by Prohibition. ... "
" ... Through a joint project with Jackson Family Vineyards, Hamilton Russell Oregon is producing two site-specific Oregon Pinot Noirs, the 2018 Bramble Hill Pinot Noir from Ribbon Ridge and Zena Crown Pinot Noir from Eola-Amity Hills. Both Ribbon Ridge and Eola-Amity Hills are sub-regions within the Willamette Valley AVA. Although the fruit is sourced from vineyards owned and managed by the Jackson Family, the wines will be distributed in the USA via Vineyard Brands. The wines are made by Hamilton Russell winemaker Emul Ross. Under a five-year agreement between Hamilton Russell and Jackson Family Wines, Hamilton Russell makes its own picking decisions in vineyards farmed by JFW. Hamilton Russell maintains control over all winemaking decisions. Ross performs all cap management, additions, and fermentation control, with JFW staff to help where needed. Hamilton Russell brings over our its own endemic vineyard yeast and also provides its own barrels, sent directly from cooper Francois Freres in Burgundy. ... "
" ... Vineyards weren’t the only things Bernstein took a risk on—-he applied this same thinking to his wine barrels. He makes wood selections from specific forests and purchases the wood two years in advance so that it can age properly. He explains, “I want to be sure the cooper gives me dry wood. I need security of the provenance so I buy in advance, and depending on the vintage I will choose the percentage of each forest and the toasting. This is the only way to secure the quality. I finance everything, they have no risk.” ... "