Wines Aged in Oak

“Oaked” wines have more complex flavors than non. Ageing in oak offers three major contributions to wine:

  1. It adds flavor compounds, including aromas of vanilla, clove, smoke and coconut, depending on the type and age of the wood used.
  2. It allows the slow permeation of oxygen, a process that calms the tannins and makes wine taste smoother. This is variable by the size of the barrel used.
  3. It facilitates evaporation of water from the wine, called the “angel’s share”, which concentrates the wine and deepens the flavors.

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