Oak Aging Explained

Aging wine in oak barrels is a traditional part of the wine making process and this long-established method adds a distinctive flavor to the wine.  Newly processed wine often needs time to settle into its best flavors, and oak barrels are a favorite place to let it rest. 

Evidence of oak barrels for wine storage has been uncovered as far back as ancient Egypt.  The increased popularity of ocean travel for shipping goods during the Renaissance and later made wooden barrels the container of choice for their relative strength.  Modern vintners make use of barrels to add subtle oak flavors to the wine and to help soften tannins.

Wood from different regions will impart a different character.  French and American oak are the current top choices.  French oak carries the highest tannin of all oak varieties and is well known for contributing notes of spice to the wine.  American oak is a denser, heartier wood that offers more vanilla and a light sweetness, while the less used Eastern European oak is a less expensive wood that offers a similar effect to French oak with less tannin.

In red wines, these barrels allow necessary oxygen to be introduced to the wine at a slow, controlled rate.  This gradual process allows red wines to become less astringent while it enhances the color and fruit flavors of the wine. 

For red and white wines, barrels give up some of their own complex chemical makeup to the wine.  This adds flavors of vanilla, tea, and tobacco along with the obvious oak notes.  Although a heavy oak flavor will distract from the quality of the wine, the proper time in the right barrel can bring out the best in any wine by enhancing its best flavors while toning down any harshness.

A new trend in wine over the last several years has seen the removal of oak entirely.  By aging wines in steel barrels, the untainted essence of the grape is allowed to come through.  This is a particularly favored aspect for fans of white wine, whose more delicate qualities can be easily overshadowed by oak. 

In the end, like most wine-related topics, it comes down to personal preference.  Fans of oaked wines praise the sophistication and complexity of taste while who prefer unoaked wines champion their purity and clean lines.  Which wine is best depends entirely on who’s drinking it.