Everything you ever wanted to know about oak but were too afraid to ask...
French or American, What's the difference? The tannins in American oak are strong and aggressive. French is softer, more delicate, and more complex.
How long does the wine stay in the barrel? Generally speaking, six months American, one year French.
What does it do? Adds flavour and depth. Depending on toasting, oak gives wine a taste of fruit, spices, vanilla and chocolate. It also
brings out more tannins.
Toasting? The barrels are toasted with oak fuelled fire, to light, medium or crispy brown.
How long does a barrel last? 3 to 4 years.
How much does a French oak barrel cost? 800 euros. Only a small part of the oak tree can be used: just one fifth has the right
quality for a barrel. The cutting is laser-guided to prevent waste.
Don't some wineries use simple planks placed in steel vats? Yes, instead of putting the wine in the barrel, they put other "alternative oak products" in the wine.
Isn't that cheating? Once it was frowned upon (particularly on the Old Continent – as opposed to the New World). It is still prohibited in some parts of Europe but is now accepted practice internationally. Addins like boards, oak dust, dominoes and teabags of oak chips are a cheaper, alternative way of introducing oak to wine though they will never replace oak barrels completely - micro-oxygenation through the wood being almost impossible to replicate.
I'm not convinced. Real cheating involves making barrels from French oak mixed with cheaper Eastern European oak, or reconditioned oak, gas fire toasting and artificial wood curing and drying.
Is any other type of wood used in wine making? No, oak rules, although the Greeks are fond of a pine flavoured wine called Retsina. Apparently it's disgusting.
