Oak (wine)
Oak is used in
History
In early
Effects on wine
The porous nature of an oak barrel allows evaporation and
The chemical properties of oak can have a profound effect on wine.
Characteristics of white wines fermented in oak include a pale color and extra silky texture. White wines fermented in steel and matured in oak will have a darker coloring due to heavy
Wines can be
The length of time a wine spends in the barrel is dependent on the
Oak types and sources
The species of oak typically used for American oak production is the Quercus alba which is a white oak species that is characterized by its relatively fast growth, wider grains and lower wood tannins. It is found in most of the Eastern United States as well as Missouri, Minnesota and Wisconsin where many wine barrels are from. In Oregon the Quercus garryana white oak has started to gain usage due to its closer similarities to European oak.
In France, both the Quercus robur (common oak) and Quercus petraea (white oak) are considered apt for wine making; however, the latter is considered far superior for its finer grain and richer contribution of aromatic components like vanillin and its derivates, methyl-octalactone and tannins, as well as phenols and volatile aldehydes. French oak typically comes from one or more primary forests:
The hemicellulose in the Hungarian oak breaks down more easily, and conveys an exceptional selection of toasted, vanilla, sugary, woody, spicy and caramel-like flavors – imparting these aromas with less intensity, and more slowly than American or French oak.
Many winemakers favor the softer, smoother, creamier texture that Hungarian oak offers their wines. French winemakers preferred to use Hungarian barrels until the early 20th century, then – because of world wars, supply cut – the French wine industry was forced to find its own source in France, similar to the unique quality, legendary Hungarian Zemplén oak.
However, after the fall of the Iron Curtain, the cooperages from France again became major consumers of the exclusive Quercus petraea/Sessile Hungarian Oak trees originating in the Zemplén Mountain Forest.[11]
The Russian oak from the Adygey region along the Black Sea is being explored by French winemakers as a cheaper alternative to French and Hungarian oak.[12] Canadian wineries have been experimenting with the use of Canadian oak, which proponents describe as a middle ground between American and French oak even though it is the same species as American oak.[13]
Oak trees are typically between 80–120 years old prior to harvesting with the ideal conditions being a cool climate in a dense forest region that gives the trees opportunity to mature slowly and develop a tighter grain. Typically one tree can provide enough wood for two 225-litre (59 US gal) barrels. The trees are typically harvested in the winter months when there is less sap in the trunk.[11]
Differences between French and American oak
American oak tends to be more intensely flavored than French oak with more sweet and
Even though American coopers may use a kiln-dry method to season the wood, almost all others will season American oak in exactly the same way as French.[11] Open air seasoning has the advantage of leaching undesirable chemical components and bitter tannins, mellowing the oak in a manner that kiln-dry methods are incapable of replicating.[7] Even though sun, rain, and wind may suffice in most cases to season oak, in drier climates coopers - such as Tonelería Nacional - apply up to 2000 mm (80 in) of water a year to their wood stacks in order to facilitate the seasoning process.
Since French oak must be split, only 20 to 25% of the tree can be utilized; American oak may be sawn, which makes it at least twice as economical. Its more pronounced oxidation and a quicker release of aromas help wines to lose their astringency and harshness more quickly, which makes this the wood of choice for shorter maturations - six to ten months. Because of American oak’s modest tannin contribution, the perfect first fill is a wine with abundant tannins and good texture; it allows the fruit to interact harmoniously with the wood, which contributes a wide array of complex aromas and soft, yet very palatable tannins.
French oak, on the other hand, generates silky and transparent tannins, which transmit a sensation of light sweetness combined with fruity flavors that persist in the mouth. Spices and toasted almond are noteworthy, combined with flavors of ripe red fruit in red wines, and notes of peach, exotic fruits and floral aromas like jasmine and rose in whites, depending on the grape variety employed.
Wine barrel
Wine barrels, especially those made of oak, have long been used as containers in which wine is aged. Aging in oak typically imparts desirable vanilla and spice flavors to wine. The size of the barrel plays a large role in determining the effects of oak on the wine by dictating the ratio of surface area to volume of wine with smaller containers having a larger impact. The most common barrels are the Bordeaux style barrel, which holds 225 litres (59 US gal), followed by the Burgundy style barrel, which holds 228 litres (60 US gal). Some New World winemakers are now also using the larger hogshead 300-litre (79 US gal) barrel.[6] Larger barrels are also traditionally used in parts of Italy such as Barolo,[14] as well as the south of France.
New barrels impart more flavors than do previously used barrels. Over time many of the oak properties get "leached" out of the barrel with layers of natural deposits left from the wine building up on the wood to where after 3 to 5
Barrel construction
Barrels are constructed in
The staves are then heated, traditionally over an open fire, and, when
Barrel alternatives
Although oak
Prior to 2006, the practice of using oak chips was outlawed in the
Other wood types
Throughout history other wood types, including
See also
References
- ISBN 0-7892-0883-0
- ISBN 0-671-68702-6
- ^ ISBN 1-56305-434-5
- ^ ISBN 1-56305-434-5
- ISBN 0-19-860990-6
- ^ ISBN 0-7892-0883-0
- ^ a b c D. Sogg "White Wines, New Barrels: The taste of new oak gains favor worldwide Archived 2008-11-22 at the Wayback Machine" Wine Spectator July 31, 2001
- ^ ISBN 1-56305-434-5
- ISBN 0-7566-1324-8
- ^ [1] Archived October 17, 2010, at the Wayback Machine
- ^ ISBN 0-7892-0883-0
- ^ D. Sogg "French Barrelmaker Turns to Russian Oak Archived 2008-08-29 at the Wayback Machine" Wine Spectator October 15, 2002
- ^ K. Ebjich "Canadian Oak Barrels Get the Nod From Winemakers" Wine Spectator November 11, 2003 Archived October 10, 2004, at the Wayback Machine
- ^ J Wheaver '[2]" 2006
- ^ World Cooperage Product Information Archived August 28, 2007, at the Wayback Machine
- ^ a b D. Sogg "Oak Flavorings Archived 2004-08-13 at the Wayback Machine" Wine Spectator Sept.20th, 2002
- ^ ISBN 1-56305-434-5
- ISBN 0-7566-1324-8
- ISBN 0-19-860990-6
- ^ Jancis Robinson (May 4, 2006). "Giant 'teabags' of oak chips now legal in Europe". San Francisco Chronicle.
- ^ "Bordeaux Châteaus Fined for Use of Wood Chips". winespectator.com/. Wine Spectator. Retrieved 1 October 2022.
- ISBN 0-7892-0883-0
- ^ J. Ross "Rethinking American vs. French oak" Wines & Vines November 1, 1992 Archived February 13, 2009, at the Wayback Machine
- ISBN 0-19-860990-6
- ISBN 0-7566-1324-8
External links
- Foudres, Demi Muids, Puncheons, and Wood Fermenters: The Appeal of Large Oak from the Tablas Creek Vineyard blog
- Wooden Barrels from Oak