Oak Aging

Oaks differ from region to region, and thus, different regional oaks pass on different flavors to the wine while aging. North American oaks have more open grains and give off a sharp flavor—commonly of sweet vanilla. 

Most European oaks, notably from France, but also from Portugal and Eastern European nations, have more compact grains and give off a subtle flavor—commonly hints of spice, smoke, or caramel. Wineries prefer older oaks, averaging at one hundred years old, grown in cooler climates due to their compact grains and more complex tastes.

Because North American oak contains lots of concentrated compounds, it can be sawed into staves, while French oak must be split vertically. Though oak from Argentina or South Africa would be less costly than oak from the North America or Europe, winemakers who experimented with aging wine in oaks outside of these two regions were unsuccessful and concluded that these unpleasing results were due to the difference in terroir between the regions.  

tags: oak · oak aging ·