Oak for Wine

Many wines are aged or fermented in oak to add aroma and texture. Why oak instead of other woods? It’s because of its grains and the tannins and vanilla that it passes on to wine resting within. Oak for wine comes from two major sources: Europe and North America. Most European oak, especially western Europe (more expensive), has tighter pores or grains infusing delicate oaky notes into wine. North American oak, especially from the U.S. (less expensive), has looser pores or wider grains providing more aggressive flavours. The newer the oak, the smaller the barrel and the longer wine spends in it, the stronger the oak character. Barrels can be toasted on the inside (light, medium, high) as well to affect the wine’s flavour.