Since Roman times when oak barrels were originally used to
transport wine, oak has been used in the wine making process. It
enhances the taste and texture of wine in a manner similar to the way
the use of spices enhances the flavor of foods. And, like all
condiments, should be used sparingly.
Why is oak preferable? Some other woods, chestnut for example, are high in undesirable resins and oils. Some, like pine, are too porous. Oak is not only low in porosity, it can be bent into rounded shapes easily. Oak brings various aromatic qualities to the wine. Those aromas include vanilla, coconut, toast, coffee, cloves, smoke, cedar and tobacco. These aromas bring a distinctive, sweet, creamy nuance to the wine. In addition, the tannin content and mild aromatic compounds harmonize with the wine. In excess of 99.9 percent of wine barrels are made of oak.
Even though oak is less porous than other woods, it still does not provide an air-tight environment for the wine. Microscopic amounts of oxygen can enter the barrel and soften the contents. Water and alcohol can also evaporate through the wood causing the flavor to become more concentrated. This maturation process within the oak barrels is essential for red wines made from more intense grapes such as Cabernet Sauvignon and Shiraz. With white wines, it is better for enhancing neutral grapes such as Chardonnay rather than the more aromatic ones like Riesling.
There are several factors that vintners must consider when selecting oak barrels for aging. One is the size of the barrel since a smaller barrel presents a greater ratio of wood surface to wine allowing for the wine to extract more aromatic compounds from the oak. Another is the age of the oak since older oak has less aromatic influence. And not all oaks are alike, therefore, certain species are more desirable. American Oak, for example, is fast growing and wide grained compared with European brown oaks which grow more slowly and have a tighter grain and add more tannin to the wine.
A final consideration is the method by which the barrel itself is made. American oak is often kiln dried while French oak is split along the grain and seasoned outdoors thus creating very different tastes. Since wine is made from only one raw material, grapes, it is generally only the oak that provides a foreign seasoning. None of these various factors necessarily make a wine superior or inferior. For most of us, it is personal preference that counts.
Why is oak preferable? Some other woods, chestnut for example, are high in undesirable resins and oils. Some, like pine, are too porous. Oak is not only low in porosity, it can be bent into rounded shapes easily. Oak brings various aromatic qualities to the wine. Those aromas include vanilla, coconut, toast, coffee, cloves, smoke, cedar and tobacco. These aromas bring a distinctive, sweet, creamy nuance to the wine. In addition, the tannin content and mild aromatic compounds harmonize with the wine. In excess of 99.9 percent of wine barrels are made of oak.
Even though oak is less porous than other woods, it still does not provide an air-tight environment for the wine. Microscopic amounts of oxygen can enter the barrel and soften the contents. Water and alcohol can also evaporate through the wood causing the flavor to become more concentrated. This maturation process within the oak barrels is essential for red wines made from more intense grapes such as Cabernet Sauvignon and Shiraz. With white wines, it is better for enhancing neutral grapes such as Chardonnay rather than the more aromatic ones like Riesling.
There are several factors that vintners must consider when selecting oak barrels for aging. One is the size of the barrel since a smaller barrel presents a greater ratio of wood surface to wine allowing for the wine to extract more aromatic compounds from the oak. Another is the age of the oak since older oak has less aromatic influence. And not all oaks are alike, therefore, certain species are more desirable. American Oak, for example, is fast growing and wide grained compared with European brown oaks which grow more slowly and have a tighter grain and add more tannin to the wine.
A final consideration is the method by which the barrel itself is made. American oak is often kiln dried while French oak is split along the grain and seasoned outdoors thus creating very different tastes. Since wine is made from only one raw material, grapes, it is generally only the oak that provides a foreign seasoning. None of these various factors necessarily make a wine superior or inferior. For most of us, it is personal preference that counts.
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