White wine and Oak – A gorgeous relationship

White wine and Oak – A gorgeous relationship

Among the most significant impacts on the flavour of red wine is whether it has actually been grown, and even simply kept, in oak. There are individuals who are prejudiced versus oaked white wine and will experience even the tiniest tip of oak, however lots of professionals concur that if a white wine has actually been thoroughly oaked it does not taste of wood, however more like a red wine that has actually had its flavour discreetly improved.

Oak aging of red wine happens when the white wine has actually been fermented and/or aged in oak casks so that the flavour of the surrounding wood instills some of its woodiness into the liquid. Oak aging normally takes location in little oak barrels that hold 225 litres, being changed every 2 or 3 years as more recent barrels offer the finest flavour.

The most frequently utilized are the highly-prized, tightly-grained French oak which provides a subtle tip of oakiness, whilst American oak offers a more apparent vanilla character to the red wine. Other aspects that permit oak aging to impact a white wine’s taste are the size of the barrels, (bigger ones providing less flavour), the age of the wood utilized, the real time the white wine invests within the cask, and whether the barrels have actually been toasted (i.e. gently burned on the within).

Now the style is for gently oaked wine makers and red wines are producing more subtle, stylish flavours. Red red wines are typically aged in oak, which include the needed additional body and richness, with tips of tannin, cream and wood-spice. Port and Madeira are wood-aged and have an apparent tip of oak, whilst even some Champagnes are aged for a brief time in oak barrels, although they never ever taste really oaky, simply a bit more full-bodied.

Oak aging of red wine happens when the white wine has actually been fermented and/or aged in oak casks so that the flavour of the surrounding wood instills some of its woodiness into the liquid. Oak aging normally takes location in little oak barrels that hold 225 litres, being changed every 2 or 3 years as more recent barrels offer the finest flavour.

The most typically utilized are the highly-prized, tightly-grained French oak which provides a subtle tip of oakiness, whilst American oak offers a more apparent vanilla character to the red wine.


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