Oak Influence in Wine

06 Jun 2024

Barrel aging is a crucial aspect of winemaking that can significantly influence the flavour, aroma, and texture of the wine. Oak barrels, in particular, are widely used for aging due to their unique properties, but the type of oak and the size of the barrel can result in different outcomes.

French Oak:  French oak barrels are prized for their fine grain and subtle flavors. They impart delicate aromas of vanilla, spice, and toasted nuts to the wine, along with a refined tannin structure. French oak tends to integrate seamlessly with the wine, enhancing its complexity without overpowering its natural character.

 
  American Oak:American oak barrels are known for their bold flavours, with prominent notes of vanilla, caramel, and coconut. They also contribute robust tannins, which can add structure and intensity to the wine. American oak tends to impart more pronounced flavors compared to French oak, making it well-suited for wines that can benefit from a bolder oak presence. 
Barrique: Barriques, also known as Bordeaux barrels, are the most common size used in winemaking. These barrels typically hold around 225 litres (59 gallons) of wine. Barriques have a higher surface area-to-volume ratio, allowing for more rapid oak extraction and faster aging. Wines aged in barriques tend to develop more intense oak flavours and aromas in a shorter period.  
Puncheon (500 Litres): Puncheons are larger barrels that hold approximately 500 litres (132 gallons) of wine. Due to their larger size, puncheons have a lower surface area-to-volume ratio compared to barriques. This results in slower oak extraction and a gentler aging process. Wines aged in puncheons may exhibit more subtle oak influence and a softer integration of oak flavors.
Foudre (Large Oak Vat): Foudres are large oak vats that can hold thousands of litres of wine. While they are not commonly used for barrel aging premium wines, foudres are sometimes employed for aging certain styles of wine, particularly in regions like Burgundy and the Rhône Valley. Foudres impart minimal oak flavor but can contribute to texture and mouthfeel through micro-oxygenation.    

Generally it is associated with Chardonnay and red wines. Of course a lot of wine has no oak influence at all. It is rare, but not unheard of to find an oaked Sauvignon Blanc for example, and I am yet to come across an oaked Pinot Grigio! When a wine is oaked it is very much down to the winemakers skill and exprience to determine what characteristics they want to focus on, but we always think of oak influence as like seasoning in food, it has to have the right balance and not be overpowering.