(Wines&Vines) - Though it’s common to ferment Chardonnay wines in oak barrels to impart texture and flavor—and fermenting reds in large upright wooded casks was once standard—fermenting red wines in standard oak barrels is a fairly new practice.

The reason is simple: It can be a lot of work—and expensive.

Winemakers either have to remove one of the barrel heads, ask an expert to do it or buy special barrels with large openings to insert berries or clusters.