Unoaked Wines

Unoaked wines have a lighter body and tend to taste “fresher”, in other words, the acidity will be more present and the fruit more prominent (more “fruit-forward”), and that fruit is often “fruiter” as well. Since the wine doesn’t spend time in a porous environment like oak (see my brief explanation on oaked wines), there’s no oxygen that comes in contact to oxidize the fruit. This is especially valued in rosés and light whites where freshness is key, also in light-bodied reds, often made in an inert environment (stainless steel).

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