Wines Aged in Oak
“Oaked” wines have more complex flavors than non. Ageing in oak offers three major contributions to wine:
- It adds flavor compounds, including aromas of vanilla, clove, smoke and coconut, depending on the type and age of the wood used.
- 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.
- 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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