The Oak Effect | Episode 14 : The Cooper’s Hand: The Critical Role of Toasting in Barrel Making with Master Cooper Quinn Roberts
In this episode of The Oak Effect, Master Cooper Quinn Roberts explores one of the most influential steps in barrel making: the toasting process. Quinn explains how toasting developed into a critical craft, why it matters more today than ever, and how subtle choices in heat, timing, movement, and technique shape the sensory profile of a finished wine. From the chemistry of pyrolysis to the balance between lighter and heavier toast levels, Quinn breaks down how aromas like almond, clove, vanilla, and smoke emerge from oak — and why California winemakers helped revolutionize modern toasting practices.