Oaked Wines

The practice of aging wine in oak barrels dates back to ancient times, with oak becoming the preferred material for winemaking during the Roman era. Oak-aging gained prominence as it was discovered that it not only stored wine effectively but also enhanced its flavor and complexity. Today, oak-aging is a hallmark of winemaking in regions like France (Bordeaux, Burgundy), Spain (Rioja), Italy, and the U.S. (California).

Taste Profile: Oaked wines develop distinct characteristics influenced by the type of oak (French, American, Hungarian, or others), barrel size, toasting level, and, critically, whether the barrel is new or old. The time in oak also affects the extent of influence the oak has on the wine, imparting more wood tones & tannins as the length increases

New Oak: New oak barrels impart stronger flavors and textures to wine, with notes of vanilla, coconut, baking spices, caramel, and toast. The toasting process enhances these flavors, adding elements like smoky or charred wood. Wines aged in new oak often have a fuller body, creamy texture, and greater tannic structure, making them more suitable for bold styles like Cabernet Sauvignon, Rioja, and Chardonnay.

Old (Neutral) Oak: Used barrels, also called neutral oak, have already released most of their flavor compounds and have a subtler impact on wine. They are primarily used to enhance texture through micro-oxygenation, softening tannins in reds and adding roundness to whites, without imparting dominant oak flavors. Old oak preserves the fruit-forward and terroir-driven characteristics of the wine, which is often preferred for delicate styles like Pinot Noir or Chablis.

Oak Origin: Oak-aging techniques are embraced worldwide, with French oak favored for its elegance and fine-grain structure (often used for Burgundy and Bordeaux wines) and American oak known for its bold, sweeter flavors (common in Rioja and Napa Valley). Hungarian and Slavonian oak are also used in specific regions, offering unique subtleties. The choice of new or old oak, and the duration of aging, allows winemakers to craft a wide variety of styles tailored to their grape varieties and markets.