AMÉDÉE Whites and reds are not read on the same line Three hundred grams of chips per hectoliter give intense oak on a white, and moderate oak on a red. Same wood, same dose, same duration. This is not an error in the table, it is the wine that does not... Aug 29, 2026
AMÉDÉE g/hL, units, milliliters: converting without mistakes Grams per hectoliter, units per hectoliter, milliliters: three units for one decision. This is the first source of dosing error we see, and it is expensive in both directions. None of it is complicate... Aug 29, 2026
AMÉDÉE How much oak replaces a new barrel This is the question we get most often, and it deserves a number rather than a sales answer. Here it is: 350 g/hL on a white, 500 g/hL on a red. Those two values are the last line of our conversion ta... Aug 29, 2026
EBX BARREL-PROTECT® and the Environment: Cellar Workers, Water, and the Planet When discussing BARREL-PROTECT®, attention often falls on its key benefit for wine: avoiding uncontrolled sulfur release. A barrel treated with sulfur in the conventional way will inevitably release t... Jan 22, 2026
AMÉDÉE Our decision support tools: simple, and in your pocket Our decision support tools: simple, and in your pocket Three online calculators, free and with no sign up, gathered on a single page, AMEDEE Lab , and built from the questions people ask us on the pho... Jun 11, 2024
AMÉDÉE Freeze dried oak tannins: where our trials stand Freeze dried oak tannins: where our trials stand A research track, not a finished product. Here is what we are looking for, what we already measure, and what still resists us. We have worked oak in so... Apr 18, 2023
AMÉDÉE Brettanomyces in Barrels: How to Protect Your Wine Naturally Brettanomyces bruxellensis. For anyone who has spent time in a cellar, the name alone triggers a visceral reaction. I have lived with this problem for decades. I have seen barrels condemned, vintages ... Aug 18, 2022
AMÉDÉE La Recette: when the profile shapes the result Born from careful observation of cellar practices, the five profiles of the La Recette range embody the culmination of the AMÉDÉE approach: a philosophy of ageing in which the liquid format asserts it... May 18, 2022
AMÉDÉE Toasting oak by convection: the idea came from a bakery Toasting oak by convection: the idea came from a bakery How we went from a rack of croissants to an oenological wood oven, and what this way of toasting really solves. The story is true and we like te... Feb 15, 2022
AMÉDÉE Chips, staves or barrel inserts: how to choose Chips, staves or barrel inserts: how to choose Three formats of the same wood, three ways of working. Here is what we observe, and what we are still looking into. We get the question almost every week... Oct 5, 2021
EBX Anti-Ox®: what an oak tannin does against oxygen Anti-Ox®: what an oak tannin does against oxygen An antioxidant that works in the wine, not a product for preserving empty barrels. The difference matters, and that is where we start. Sulfur dioxide i... Jun 22, 2021
EBX BARREL-PROTECT®: protecting an empty barrel without sulfur BARREL-PROTECT®: protecting an empty barrel without sulfur A product that works on the wood of an empty barrel, not in the wine. Here is how we use it and what we still cannot measure well. An empty b... Mar 9, 2021
