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Barrel aging in oak is an
ancient technique that's been used in
the crafting of fine wines
for thousands of years. Unlike other
storage containers that are only useful
for holding or transporting wine (steel vats,
for example), oak barrels can enhance and add
to the flavors of wine as well as change and
soften the wine in other ways.
Below we highlight why this technique is
used, what it adds to wine, and how different
types of oak contribute different
characteristics to wines:
Why
Wine is Aged in Oak Barrels
Oak aging can improve a fine wine
by adding flavor as well as by softening the
wine through a slow, controlled exposure to
oxygen. The flavors that the oak contributes
come both from the wood itself, and
also from the 'toasting' process, where
the interior of the barrel is heated over
an open flame. Also, because the oak is
somewhat porous, it allows a minute amount of
contact between the wine and the air outside of
the barrel. This causes some of the wine
to evaporate, concentrating the wine
slightly, as well as bringing out more
mature flavors and softening the
tannins found in red wines.
What Flavors & Character
Oak Aging Adds to Wine
The contact between the aging wine
and the oak causes some of the flavorful
phenolic compounds of the wood to be
leeched into the wine. The types of flavors
produced are commonly notes of vanilla,
caramel, and spices. In addition,
the 'toast' on the barrel will also affect
the types of flavors added, including
smoky or nutty hints. Barrels are toasted to
different degrees, with wines aged in heavily
toasted oak displaying more of these types of
flavors than wines aged in lightly toasted
oak.
What Different Types of Barrels are
Used
France and America are the most
well-known countries for wine barrel
production, and are also well-known for
producing barrels that yield very different
types of wines because the two countries
utilize different species of oak. The
species cultivated for American
barrels grows significantly more quickly
than its French cousin, producing wood
with a looser grain that imparts stronger
flavor to wine, particularly vanilla notes and
an herbal, dill-like aroma. The finer grain of
French oak means wines absorb less flavors
from the wood for more subtle styles.
American oak is still used widely in
Europe and vice-versa, and some winemakers
will blend wines aged in different types of
barrels into a single wine for added
complexity.
Wines Aged in American Oak
to Try:
2007 Pride Mountain Vineyards
Chardonnay, Napa Valley ($38)
2006 St. Francis Old Vine Zinfandel, Sonoma
County ($16)
2005 Silver Oak Cabernet Sauvignon, Alexander
Valley ($55)
Wines Aged in French Oak
to Try:
2007 Chateau Montelena
Chardonnay, Napa Valley ($50)
2007 Tardieu Laurent "Vielles Vignes" Cotes du
Rhone ($30)
Next
Article: Going 'Off' on Corked
Wines
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