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barrique

1

In France, a unit of capacity (as well as the actual wooden barrel) used in maturing wine, currently 225 liters (59.44 U. S. gallons). It arose from the medieval ship capacity measure of the same name (see below).

In the 18ᵗʰ – 19ᵗʰ centuries, the barrique varied from approximately 205 to 304 liters, reaching, exceptionally, 425 liters in Corsica. It was also referred to as a bussard, demi-pipe, or demi-queue, although in some places, such as Champagne, the barrique and demi-queue differed. The value varied regionally, e.g, 33.5 velte in Anjou, 40 velte in Bayonne.

In the wholesale wine trade in the 20ᵗʰ century, the size of the barrique varied by region: about 231 liters in Anjou and Touraine; 228 liters in Burgundy; and 225 liters in Bordeaux.

It is a curious fact that the barrique, the ubiquitous 55-gallon steel drum (208.2 liters), the hogshead and several other barrel measures have similar capacities, which suggests that this is an optimal upper limit for large, manhandled cylindrical containers.

Doursther, 1840. Page 48.

2

In medieval France, one fourth of a tonneau.

3

In Bordeaux, 17ᵗʰ century?, a measure of capacity for coal, = 1/36th of a tonneau.

Doursther, 1840. Page 49.

4

In Haiti, 20ᵗʰ century, two units of capacity, one of 1,100 liters and one of 225 liters.

5

In Mauritius, ? – 20ᵗʰ century, a unit of capacity, approximately 227.2 liters (approximately 60.02 U.S. gallons).

United Nations, 1966.

6

In the Seychelles, ? – 20ᵗʰ century, a unit of capacity used for beer, approximately 163.5645 liters.

United Nations, 1966.