Gewurztraminer and Oak – A beautiful relationship
Amongst the most substantial influence on the flavour of red white wine is whether it has in fact been grown, and even just kept, in oak. There are people who are oaked versus discriminative gewurztraminer and will experience even the smallest suggestion of oak, nevertheless great deals of specialists concur that if a gewurztraminer has in fact been completely oaked it does not taste of wood, nevertheless more like a red white wine that has really had its flavour inconspicuously enhanced.
Oak aging of red white wine occurs when the gewurztraminer has really been fermented and/or aged in oak casks so that the flavour of the surrounding wood imparts a few of its woodiness into the liquid. Oak aging usually takes place in little oak barrels that hold 225 litres, being altered every 2 or 3 years as more current barrels provide the finest flavour.
The most regularly used are the highly-prized, tightly-grained French oak which offers a subtle pointer of oakiness, whilst American oak provides a more evident vanilla character to the red white wine. Other elements that allow oak aging to affect a gewurztraminer’s taste are the size of the barrels, (larger ones offering less flavour), the age of the wood used, the actual time the gewurztraminer invests within the cask, and whether the barrels have in fact been toasted (i.e. carefully burned on the within).
Now the design is for carefully oaked white wine makers and red white wines are producing more subtle, elegant flavours. Red red white wines are usually aged in oak, that include the required extra body and richness, with pointers of cream, wood-spice and tannin. Port and Madeira are wood-aged and have an evident suggestion of oak, whilst even some Champagnes are aged for a short time in oak barrels, although they never ever taste truly oaky, just a bit more full-bodied.
Oak aging of red white wine occurs when the gewurztraminer has really been fermented and/or aged in oak casks so that the flavour of the surrounding wood imparts a few of its woodiness into the liquid. Oak aging usually takes area in little oak barrels that hold 225 litres, being altered every 2 or 3 years as more current barrels provide the finest flavour.
The most normally used are the highly-prized, tightly-grained French oak which supplies a subtle pointer of oakiness, whilst American oak uses a more obvious vanilla character to the red white wine.
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