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Wine 101: Understanding the Impact of Oak Barrels on Wine

You may have often heard about the role of oak barrels in shaping the flavor and aroma of wine. But have you ever wondered just how much of an impact oak has on the wine inside the barrel? In this blog post, we'll take a closer look at the different types of oak used in wine barrels, the effects of oak on wine, and how winemakers use oak to create unique and complex flavor profiles.

Oaked WineOaked Wine

Why Do We Use Oak Wine Barrels to Age Wine?

Oak plays a crucial role in wine-making, much like how salt enhances the flavors of food by adding complexity and depth. Both red and white wines from both New World and Old World regions benefit from the influence of oak.

The use of wine in the modern era serves 3 purposes:

  • Add flavor compounds ( notably vanilla, clove, smoke and coconut)
  • Allows for a very slow intake of oxygen to the wine to help soften tannins and reduce astringency
  • Oak can provide the needed environment to allow for some important chemical reactions to occur in winemaking---for example, the process of converting tart malic acid into lactic acid ( this is called malolactic fermentation) allows the wine to become softer and creamier.

Oak softens wine, giving it a smoother taste, and further improving the flavors and aromas. In many wines, contact with oak develops flavors of vanilla, clove, cinnamon, allspice, caramel, toffee, honey, and butter.

California’s Herzog Wine Cellars in Oxnard conducted an unusual, but interesting experiment; they wanted to see how French and American barrels differ in how they affect a wine’s flavor and texture. Using both types of oak barrels to age the exact same Cabernet Sauvignon wine, they found the following results: The French oak barrels imparted flavors of vanilla, chocolate, and even some clove and spice. The texture was round, and as smooth as satin. The American oak barrels gave off a rich, creamy texture that showed notes of tantalizing, fresh black plum with hints of butterscotch and toasted pecan. Both cabernet sauvignon wines would pair nicely with steak and grilled meats, although a deeper, older cut of meat with an earthy tone would go better with the French oak, while a flavor-popping bold style steak would pair best with the American oak.

Oak Wine BarrelsOak Wine Barrels

Who was the first to use oak aging for wine?

In ancient cultures, wine was mostly stored in large clay jugs, but in some Mediterranean regions, barrels were fashioned from palm trees. Eventually, the Roman coopers discovered that oak was more pliable, less porous, and waterproof, and therefore more conducive to be used for barrels. The abundance of oak forests in Europe was instrumental in how quickly Oak became the most popular medium for storing and transporting wine. 

Oak AgingOak Aging

There are four ways in which oak is introduced into the aging process:

  1. Essence (Cheapest)- This liquid form of oak extract is cost-effective and easy to use. However, it requires careful application, as its concentrated nature can overpower the wine if not employed judiciously. 
  2. Oak Chips (cheaper) - These small pieces of oak are available in various toast levels, allowing winemakers to tailor the oak influence to their desired specifications. Winemakers can control the extraction rate by adjusting the size of the chips and the duration of contact with the wine. Chips provide a quicker oak infusion compared to barrels, making them a popular choice for wines that require shorter aging periods. 
  3. Oak Staves ( better quality) - Staves, like chips, offer winemakers a more affordable option compared to barrels. Staves are long, narrow strips of oak that are placed directly into tanks or barrels. This method allows for a slower, more controlled oak infusion, striking a balance between the rapid impact of chips and the extended aging of barrels. Staves can deliver desirable oak characteristics while preserving the fruit-forward qualities of the wine. Winemakers often choose staves when they seek a nuanced oak influence without the expense of full barrels.
  4. Oak barrels (high end): Traditional oak barrels continue to be the preferred choice for many winemakers, especially for premium wines intended for longer aging. Barrels offer the slowest and most gentle oak infusion, allowing the wine to develop complexity, elegance, and depth over time. The porous nature of barrels allows for micro-oxygenation, contributing to the wine's texture and mouthfeel. This method of oak aging is a labor of love, as winemakers patiently wait for the oak to weave its magic into the wine. Barrels are ideal for wines that benefit from extended maturation, showcasing the harmonious marriage of oak and wine in a truly elegant and refined manner.

 “Neutral oak” is oak barrels that has been used in aging at least three batches of wine, while “new oak” has only been used 1-3 times. While neutral oak imparts less flavor, it is still used because it continues to add to the body of the wine.

Oak BarrelsOak Barrels

Where do the Oak For Wine Barrels Come From?

Most French wines use French oak, which imbues the wine with notes of vanilla and caramel, and gives the wine a deep, round flavor profile. Pinot Noir and Chardonnay are varietals that absorb French oak quite well.

Hungarian oak is typically used for making large batches of wine. It is fairly similar to French oak, but costs less. This type of oak does well with full-bodied varietals such as Malbec and Petit Verdot.

American oak (often from Missouri) imbues wine with flavors of dill and coconut and are used by most American wineries

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Taste testing both the French oak and American oak Herzog varieties would make an intriguing conversation starter at your next barbecue, dinner party, or holiday feast.

Order today and see how well your guests know their oak!