Wine Oak Profile

Aug 1st, 2020
Aging wine in oak offers four major contributions:
  1. It adds flavor components such as aromas of vanilla, spices, smoke, and coconut.
  2. Oak barrels allow the slow ingress of oxygen – a process which makes wine taste smoother and less astringent.
  3. Oak also provides a suitable environment for certain metabolic reactions to occur such as malolactic fermentation which makes wine taste creamier.
  4. The barrel transpires moisture which can concentrate the wines flavors and texture.
The amount of oak flavor in a wine will impact how the wine pairs with food. Knowing how the wine is aged (i.e. 30 months in French oak) vs. aged 12 months in stainless steel will provide you clues to how oak might impact the wine’s flavor.

View this brief video about the impact of oak wine barrels.