Ever Wonder About the Types of Oak Used in Wine Barrels?

Photo by Jonathan Borba on Unsplash

Wine may be fermented and aged in a variety of materials including stainless steel, ceramic vessels, including concrete, and in oak barrels.

Oak barrels add additional quality, character and smoothness to wines and can impart many flavors into the wine. 

Barrels for wine-making are commonly made of French common oak (Quercus robur), white oak (Quercus petraea), and American white oak (Quercus alba)

Of the various species of oak, Quercus robur is said to provide a fuller body and larger tannin structures, giving less complexity and elegance than Quercus petraea. Forests in Hungary and France grow both species, including hybrids of the two. These two species are quite distinct from Quercus alba (American oak) in the flavors they impart.

Here’s a quick summary of the differences:

• American Oak - Wine barrels made in the US are typically from White Oak that is grown in the east and mid-west. American oak is known for imparting sweeter flavors of vanilla, coconut, as well as dill and sweet spices.

• Hungarian Oak - These barrels may be made from either the Quercus robur or Quercus petraea species. Quercus robur is said to provide a fuller body and larger tannin structures, giving less complexity and elegance than Quercus petraea. Hungarian oak barrels are known for imparting bolder, richer flavors of butterscotch, vanilla, clove, cinnamon, and toffee.

• French Oak - French oak wine barrels are from the Quercus robur species but tend to have finer grains. The flavors imparted from French oak are said to be more subtle and include dark chocolate, roasted coffee beans and exotic, savory spices.

All of these imparted flavors can be dialed-up or down depending on the degree to which the barrels are ‘toasted.’ A winemaker will decide on what degree of toasting is appropriate for their wine’s style. Our 'job' as wine drinkers is simply to enjoy all the wonderful flavors that oak, and toasted oak, add to our wine. Cheers!

Ever Wonder? What's the Difference Between American and French Oak Barrels?

In winemaking, wood barrels impart textures, aromas and flavors into the final product.

Wines can be fermented and/or aged in oak barrels anywhere from six months to two years or longer.

Many red wines are aged in some type of oak barrels while few white wines are fermented or aged in oak (Chardonnay is the biggest exception).

Wine barrels are made from oak trees grown in many parts of the world. While French and American oak are most commonly used, there is also oak from places such as Hungary and Romania.

Oak barrels can be classified as ‘new,’ ‘used’ or ‘neutral.’ New oak is used to impart bold flavors. Lightly-used barrels, having been used for only one or two wines vintages, impart somewhat less flavor. And, neutral oak generally imparts no discernible flavor.

The primary difference between French and American oak is the different flavor characteristics they impart. French oak barrels are said to impart flavors of dark chocolate, roasted coffee beans and subtle smoke and spice notes, and produce wines with silkier textures. American oak is said to impart flavors of coconut, vanilla extract, cream soda and sweeter spices. They are also said to be more assertive in the imparted flavors while resulting in wines with a creamier texture.

But, like most things, it greatly depends on how the oak is prepared (i.e., toasted) and how the different types are used by each winemaker. Cheers!

Ever Wonder -- Can Oak Flavor in Wine Come from Powder, Chips and Staves?

Oak has been used as an aging vessel for wines for centuries. Wines get added flavors and complexity from being aged in oak barrels, especially new oak.

But oak barrels are expensive. And they only impart flavor to wines during their first two to three uses.

So, to get the oak flavors without all the cost, some wines are made with oak chips, oak staves and even oak powder.

Using these oak barrel alternatives allows wine makers to use less expensive containers (e.g., Stainless Steel tanks) and still get the desired oak flavors.

After the wine has the necessary time in contact with the chips, staves or powder, they are physically removed or filtered out and consumers never know the difference.

This may seem ‘wrong’ to many wine purists, but it is allowing winemakers to produce oak flavors in their wines at considerably lower costs. And, studies have been done that show consumers can’t tell the difference.

But, since wine labels don’t tell us the difference, I wonder if we’d change our opinions of wines that are produced with these oak alternatives instead of the traditional oak barrels?