How do oak barrels affect the taste of wine?

Oak barrels have tannin, which leaches into the wine as it ages. Tannin is that astringent sensation on your palate that leaves your mouth dry or makes your teeth itch. When properly integrated into the wine, it sneaks up on you as the flavor fades.

Do you age wine in barrels?

Is Wine Aged in Barrels? The short answer is yes, most wines are aged in barrels. However, some may not be the traditional oak ones you picture in your head. Many white wines are aged in stainless steel and there are even other types of barrels you probably have never heard of.

What is the difference when aging wine in a stainless steel tanks and oak barrels?

At the most basic level, aging wines in oak impart hard spice aromas into the wines – nutmeg, allspice, clove, cinnamon, vanilla, as well as, caramel & toffee notes on the palate. Stainless steel allows the wines to ferment and age without any additional nuances – you get the truest expression of the grape.

How does oak barrel aging affect Chardonnay?

The most obvious way that oak barrels affect Chardonnay is by imparting oak-driven flavors, such as toast, spice and caramel. Winemakers craft Chardonnay in oak barrels to create additional flavor complexity and textural interest. They can do this because Chardonnay is one of the most malleable white wine grapes.

How long do wine barrels last?

It’s perfectly okay if a winemaker is using oak barrels, after all, they last for up to 100 years. Using oak barrels to store wine is great because forests are a renewable resource. After the first 2-3 uses, an oak barrel stops flavoring a wine and is considered “neutral.” See the Life of Cask, From Wine to Whiskey.

What is barrel fermentation?

Barrel fermentation means that the freshly destemmed grapes and their juices are pumped directly into French Oak barrels whose heads have been removed. Dry ice is added to cool the berries before the barrel heads are secured to seal in the must.

How long is wine aged in oak barrels?

Winemakers continue aging wine in an oak barrel for approximately 6–9 months to allow enough time for the wine to be in contact with the wood. Barrels which are younger give off structure and flavor at a faster, stronger rate than do older barrels.